These gyoza are packed with ground turkey, mushrooms and scallions.
A chile-garlic sauce adds mild heat for a flavorful dipping sauce.
Add chopped scallions, garlic, ginger and salt; cook, stirring, for 2 minutes.
Photo: Photographer: Brie Passano, Food Stylist: Lauren McAnelly
Spread the mixture on a sheet pan and let cool for 15 minutes.
Transfer the cooled filling to a food processor and pulse until finely chopped.
Line a large rimmed baking sheet with parchment paper.
Lay a wonton wrapper in your palm and lightly wet the edges of two adjacent sides.
Spoon a heaping tablespoon of filling into the center.
Fold the wrapper over the filling and create 4 pleats.
Press edges to seal; transfer to the prepared baking sheet.
Repeat with the remaining wrappers.
Coat the basket of an air fryer with cooking spray.
Arrange up to 10 gyoza in an even layer in the basket; coat with cooking spray.
Cook at 375F, flipping once, until golden brown, 10 to 14 minutes.
Garnish the gyoza with sliced scallions and sesame seeds, if desired, and serve with the dipping sauce.
To make ahead
Prepare through Step 3.
Transfer gyoza to a baking sheet; freeze until solid, about 1 hour.
Transfer gyoza to a sealable plastic freezer bag; freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
