Crispy Air Fryer Cabbage Dumplings – Easy Vegan Dumplings That Actually Get Crunchy

If you’ve ever stood in front of your fridge at 6:47 PM, staring at a lonely head of cabbage and thinking, “Cool… now what?” — yeah, same. That exact moment led me straight to these air fryer cabbage dumplings, and honestly? They’ve become one of those recipes I make so often I don’t even measure anymore.

I’m not exaggerating when I say this: these dumplings saved my weeknight sanity. They’re crispy on the outside, juicy inside, veggie-packed, and don’t require babysitting a pan of oil like traditional dumplings. Plus, the air fryer does all the heavy lifting while I clean up (or scroll my phone, no judgment).

Let me walk you through everything I’ve learned from making these dozens of times, including tips I wish someone had told me earlier, mistakes I made so you don’t have to, and the exact setup that gives me perfectly golden dumplings every single time.

---

Why Air Fryer Cabbage Dumplings Just Make Sense

I love classic pan-fried dumplings. I really do. But they come with baggage: splattering oil, soggy bottoms, and that one dumpling that always burns while the others stay pale.

The air fryer fixes all of that.

Here’s why I keep choosing it, IMO:

• Crispy texture without deep frying
• Way less oil (like, a tablespoon instead of a cup)
• Hands-off cooking — flip once and chill
• Consistent browning on all sides

Ever wondered why dumplings in the air fryer crisp so evenly? It’s all about that hot circulating air hitting every fold and pleat. Science doing us a solid, honestly.

---

The Cabbage Filling That Changed My Mind About “Veggie Dumplings”

I used to think vegetable dumplings felt… incomplete. Like they were trying but not really succeeding. Then I cracked the code with cabbage.

Why Cabbage Works So Well

Cabbage does three important things here:

• It releases moisture so the filling stays juicy
• It absorbs seasoning like a champ
• It crisps slightly inside the wrapper (low-key magical)

I pair it with garlic, ginger, green onions, and soy sauce. Sometimes I throw in mushrooms or carrots if I feel fancy. Other times? Just cabbage and vibes.

FYI: Green cabbage gives the best texture. Napa works too but gets softer faster.

---

Save

Ingredients You’ll Need (Nothing Weird, I Promise)

Here’s my usual lineup:

• Finely chopped green cabbage
• Garlic (more than you think — trust me)
• Fresh ginger
• Green onions
• Soy sauce or tamari
• Sesame oil
• Black pepper
• Dumpling wrappers (round or square both work)

That’s it. No mystery paste. No “fermented something” you’ll use once and forget about.

---

Let’s Talk Dumpling Wrappers (Because This Matters)

Not all wrappers behave the same in an air fryer, and I learned that the hard way.

What Works Best

• Standard wheat-based dumpling wrappers
• Medium thickness (super thin ones dry out fast)

What to Avoid

• Egg roll wrappers (too thick)
• Rice paper (gets brittle and weird)

I usually grab whatever my local Asian grocery has, but if you shop online, these are solid:
👉https://amzn.to/49AFVJt (Twin Marquis Dumpling Wrappers)

---

My Step-by-Step Method (Tested More Times Than I’ll Admit)

Step 1: Prep the Cabbage Like You Mean It

Chop the cabbage finely, sprinkle it with salt, and let it sit for 10 minutes. Then squeeze out the excess water.

Yes, squeezing matters. Skip this and your dumplings steam instead of crisp. Been there, regretted that.

Step 2: Mix the Filling

Combine cabbage, garlic, ginger, green onions, soy sauce, sesame oil, and pepper. Mix with your hands. I always do. It just works better.

Taste it. Adjust seasoning now, not later.

Step 3: Fill and Fold

Place about 1 tablespoon of filling in the center of each wrapper.

Seal with water. Fold however you like:

• Half-moon
• Pleated
• Rustic chaos fold (my personal style)

As long as it’s sealed, you’re golden.

---

How I Air Fry Dumplings for Maximum Crisp

This is the part people mess up the most.

My Exact Setup

• Preheat air fryer to 375°F
• Lightly spray the basket
• Arrange dumplings without touching
• Spray tops lightly with oil

Cook for 8 minutes, flip, then cook another 6–8 minutes.

They should look golden, blistered, and slightly puffed. If they don’t, give them another minute. Air fryers vary, just like people.

---

The Air Fryer I Use (And Why It Matters)

I’ve tested this recipe in three different air fryers. The one that gives me the best results consistently is the COSORI 6-Qt Air Fryer.

👉 https://amzn.to/4rbfEZB

Why I like it:

• Spacious basket (no overcrowding)
• Even airflow
• Easy temp control

If you’re serious about dumplings, this thing earns its counter space.

---

Dipping Sauces I Rotate Through (Because Variety = Happiness)

A good dumpling deserves a good dip.

My favorites:

• Soy sauce + rice vinegar + chili oil
• Hoisin + splash of water + sesame seeds
• Sweet chili sauce (lazy but effective)

Sometimes I just dunk them straight into soy sauce and call it a day. No shame 🙂

---

Common Mistakes I Made So You Don’t Have To

Let’s save you some disappointment.

• Overfilling → wrappers tear
• Skipping oil spray → dry, sad dumplings
• Crowding the basket → uneven cooking
• Not preheating → pale bottoms

Learn from my chaos.

---

Make-Ahead, Freezing & Reheating Tips

Yes, these freeze beautifully.

To Freeze

• Assemble dumplings
• Freeze on a tray
• Transfer to freezer bag

To Cook from Frozen

• Add 2–3 extra minutes
• No thawing needed

Reheat leftovers in the air fryer at 350°F for 4 minutes. Microwave works, but… meh.

---

Why These Dumplings Keep Showing Up in My Kitchen

I make these when:

• I want comfort food without regret
• I need something impressive but easy
• I have cabbage I forgot about (again)

They hit that perfect middle ground between healthy-ish and deeply satisfying. And honestly? Once you nail the technique, you’ll start experimenting. Spicy versions, mushroom-heavy versions, even leftover veggie mash-ups.

Ever thought cabbage could be exciting? Same. Turns out it just needed an air fryer.