Preheat the air fryer to 370–380°F (188–193°C) for 3–5 minutes. Preheating helps the dumplings crisp evenly from the start. If your air fryer runs hot, use the lower end of the range.

Lightly oil the basket. Spray or brush the basket to reduce sticking. You can also line with a perforated parchment sheet made for air fryers.

Arrange dumplings in a single layer. Leave a little space between them so air can circulate. Crowding leads to soggy spots and uneven browning.

Mist the tops with oil. A quick spray helps get that golden, blistered finish without deep frying. Don’t drench—just a light coat.

Air fry for 8–10 minutes at 370–380°F (188–193°C). Flip or shake halfway through (around minute 5) for even crisping. For thicker dumplings or pierogi, plan on 10–12 minutes.

Check doneness. Look for lightly browned, crispy edges and a hot, steamy center. If needed, cook 2–3 minutes more. If your dumplings are extra large, add time in small increments.

For softer tops with crispy bottoms: Add 1 tablespoon of water to the basket after flipping and cook covered with a piece of foil (not touching the fan) for the final 2–3 minutes. This traps a bit of steam.

Serve immediately. Dumplings are best right out of the fryer. Pair with dipping sauce and a sprinkle of scallions or sesame seeds.