This incredible air-fryer recipe from @bechardgrave is the perfect way to impress anyone lucky enough to be eating at yours — and the best part is that it’s way easier than you might expect.
Seriously, the main steps are to combine meat and seasoning to make the super-tasty pork filling and then assemble in wonton wrappers before cooking. Simple as.
Never used wonton wrappers before? Don’t panic. They’re so easy to handle and absolutely essential if you want results as convincing as your favourite Asian takeaway.
By steaming before you air fry, you get a perfectly cooked, succulent inside with an irresistibly crispy outside. Delicious.
Makes 42
Ingredients
- 350g lean pork mince
- 250g silken tofu
- 2 tbsp garlic powder (or minced garlic)
- 2 tbsp ginger powder
- 30ml soy sauce
- Salt & pepper to taste
- Handful spring onions (chopped)
- 42 wonton wrappers
- Extra soy sauce to serve
Instructions
First, in a bowl combine the pork mince, tofu, seasonings, and spring onion. Use your hands or a potato masher to thoroughly combine the mixture.
Next, grab your wonton wrappers and a small bowl of water. Place a sheet of baking paper on a chopping board or surface to help prevent the wonton wrappers from sticking while you’re creating the gyozas.
Build each gyoza by placing a spoonful of pork mixture in the centre of a square-shaped wonton wrapper. Dip a finger in the water and wet the edges of the wrapper to help them stick together, before folding diagonally to create a triangle shape with the meat filling covered in the centre. Then, take two corners of the triangle and bend them round into a curve, connecting each of the points.
Repeat until you’ve used up all the remaining pork mixture.
Once ready, first steam the gyozas for 10-12 minutes, then place in the air fryer to cook for 4 minutes at 180C.
Serve immediately with extra soy sauce and enjoy!
Nutritional info per serving:
| Calories | 300 |
|---|---|
| Total Fat | 12g |
| Total Carbohydrates | 24g |
| Protein | 24g |
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Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
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