Air Fryer Potstickers

By Arman Liewupdated on Jun 18, 2026

Total Time 10

Servings 16 servings

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These air fryer potstickers turn out crispy on the outside with the most juicy filling. They’re ready in just 7 minutes and work with frozen OR homemade potstickers!

I love deep-fried potstickers as much as the next guy, but ever since I started making them in the air fryer, I haven’t looked back. They still have that addictive crispy wrapper, but without the oil splatter or the heavy, deep-fried feeling afterward.

I started making these after taking a wonton and potsticker-making class with my partner, and was surprised by how easy they were to recreate at home. I loosely adapted the original recipe for the air fryer, and it yields crisp wrappers and a juicy, flavorful filling every time. They’re perfect for busy weeknights when we want something fast, comforting, and a teeny bit indulgent (seriously).

The best part? They only need a teaspoon of oil, and the air fryer does the rest. Honestly, unless I’m entertaining and need a big batch, it’ll be hard to go back to pan-frying them.

Arman’s tips before starting

Place the potstickers in a single layer. So all sides crisp up nicely. I have three air fryers (Philips XXL, Cosori, and Ninja), and the Philips XXL can fit about 12 potstickers comfortably, whereas the Cosori and Ninja can only fit 10. If you’re cooking more than that, you’ll need to air fry in batches.

Flip them more than once. I find turning the potstickers 2-3 times during cooking helps every side get equal access to the heat and crisp up evenly.

Make them extra crispy. If I want ultra-crispy pot stickers, I’ll lightly spray them with oil before air-frying

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

Potsticker wrappers. I can usually find these at my local grocery store or Asian market in the refrigerated section. They may also be called wonton wrappers or dumpling wrappers.
Ground chicken. I prefer lean or full-fat ground chicken. When I tested this with extra lean chicken, the filling was a little too dry.
Cabbage. I used Napa cabbage, but green cabbage and red cabbage both worked.
Chives. For color and fresh flavor.
Soy sauce. Use low-sodium soy sauce, gluten-free soy sauce, or tamari if needed.
Sesame oil. A touch of sesame oil adds richness and a fabulous umami flavor to the filling. Please do not use another oil.

Ways I’ve changed the filling

Since making homemade potstickers on repeat, here are some ways I’ve changed the filling to keep things interesting:

Swap the protein. I’ve had success using ground turkey, ground pork, or ground beef instead.
Make it vegetarian. Use crumbled tofu or balance out the cabbage with spinach or carrots. I tried a vegetarian version using crumbled firm tofu (not regular or soft tofu), and it was super delicious.
Add more spices. I’m a spice fiend, so I regularly add red pepper flakes, cayenne pepper, and hot chili to give the filling some kick.
Use other vegetables, like shredded carrots, eggplant, or bean shoots.

How to air fry potstickers

Step 1- Make the filling. In a large mixing bowl, combine all the ingredients except for the wrappers.

Step 2- Stuff. Using lightly wet hands, place the potsticker wrappers on a flat surface. Add a spoonful of the filling in the center and fold over. Use your fingers to pinch the top several times to seal.

Step 3- Air fry. Lightly brush the exterior of the potstickers with water. Add them to an air fryer basket and air fry for 6-7 minutes, turning several times. Serve with potsticker sauce.

How to air fry frozen potstickers

If you have frozen dumplings, you can quickly reheat them without thawing them first. The only change you’ll need to make is to increase the cooking time by two minutes and shake the air fryer basket several times so the frozen potstickers get crispy.

Storage and make-ahead instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to five days.

To freeze: Potstickers can be frozen, either uncooked or cooked. Place them in an airtight container and store them in the freezer for up to two months.

Make-ahead: You can make the potstickers up to 5 days in advance and store them in the refrigerator. When ready to air fry, lightly brush the exterior with water.