Air-Fried Dumplings or Mandu with Gochujang Mayo

Ingredients

• 7–8 piecesfrozen dumplings of choice (the original recipe uses Wang Korean vegetable mandu)
• as neededoil, for brushing or spraying
• 1 tbspvegan mayonnaise
• ½–1 tbspgochujang, adjusted to taste
• 1–2 tspsesame oil
• ½ tspminced garlic
• a sprinklesesame seeds

Instructions

1. 1

   Prepare the fryer

   Preheat the air fryer if you wish; the original method skips this step and uses a 4.5-litre air fryer.

2. 2

   Load the basket

   Arrange the frozen dumplings in the air-fryer basket and brush or spray them with oil.

3. 3

   Air-fry the dumplings

   Cook at 200°C for 10 minutes, then lower the temperature to 150°C and cook for 5 minutes more. Halfway through, you can turn the dumplings or shake the basket.

4. 4

   Mix the dip

   While the dumplings cook, stir together the vegan mayonnaise, gochujang, sesame oil and minced garlic, adjusting the mixture to taste.

5. 5

   Check the colour

   If the dumplings are not golden brown enough, cook them for another 3–5 minutes at 150°C.

6. 6

   Allow for variation

   Bear in mind that cooking time and temperature may vary between air fryers.

7. 7

   Serve and enjoy

   Serve the dumplings with the gochujang mayo or another dipping sauce of your choice.

What are mandu?

Mandu are Korean dumplings, often filled with vegetables or other savoury ingredients, and served cooked or steamed in a variety of ways. This version uses frozen vegetable mandu and an air fryer for a crisp outside without deep-frying.

The dip pairs creamy vegan mayonnaise with gochujang, a Korean chilli paste. Sesame oil and garlic round out its savoury, spicy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 1g protein, 7g carbs, 14g fat.

The dumplings provide most of the carbohydrates and some of the protein, while the vegan mayonnaise and sesame oil contribute much of the fat. For a more balanced plate, serve this portion with vegetables or salad.

Choosing the dumplings

Frozen mandu: use them straight from the freezer, as directed, and choose a variety that fits your preference. The recipe uses 7–8 pieces for one serving.

Oil: a light brush or spray helps the outside brown. Use just enough to coat the dumplings lightly.

Getting an even crisp

Room in the basket: arrange the dumplings in a single layer where possible, so hot air can reach their surfaces. If they are crowded, turn or move them during cooking.

Turning: flip the dumplings or shake the basket halfway through if you want to encourage more even browning. Handle them carefully so the wrappers do not split.

Checking when they are ready

Colour: the recipe cooks the dumplings for 10 minutes at 200°C, then 5 minutes at 150°C. If they still look pale, add 3–5 minutes at 150°C.

Air fryers: cooking can vary between models, so use the stated times as a guide and check the dumplings as they finish.

Balancing the dipping sauce

Heat: start with ½ tablespoon of gochujang and add more, up to 1 tablespoon, if you want a hotter dip. Stir it thoroughly into the mayonnaise.

Sesame and garlic: the recipe gives a range of 1–2 teaspoons of sesame oil, so add it gradually and taste as you go. Finish with minced garlic and a sprinkle of sesame seeds.

Serving the dumplings

Serve them hot, with the gochujang mayo alongside for dipping. Another dipping sauce can be used instead if you prefer.

For a fuller plate, add a simple side of vegetables or a salad; keep the dumplings and dip as the main focus.

Recipe notes & tips

• Keep the dumplings frozen until you are ready to put them in the air fryer.
• Use a light coating of oil rather than soaking the wrappers.
• Turn the dumplings or shake the basket halfway through if you want to promote even browning.
• Start with the smaller amount of gochujang, then add more to suit your taste.
• Check the dumplings near the end, as air-fryer cooking times can differ.

Variations

• Change the filling: Use another type of frozen dumpling you enjoy.
• Turn up the heat: Add gochujang gradually until the dip is as spicy as you like.
• Make it milder: Use the smaller amount of gochujang in the mayonnaise.
• Try another dip: Serve the dumplings with a different dipping sauce instead.
• Add a side: Pair the dumplings with vegetables or a simple salad.

Common mistakes to avoid

• Crowding the basket: Dumplings may brown less evenly; arrange them in a single layer where possible.
• Adding too much oil: A heavy coating can make the wrappers greasy; brush or spray lightly.
• Assuming every fryer cooks alike: Check the dumplings as they finish and adjust the time if needed.
• Cooking past the colour you want: Check after the stated 15 minutes before adding the optional extra 3–5 minutes.
• Making the dip too hot at once: Start with ½ tablespoon of gochujang and add more gradually.

How to store

Store leftover cooked dumplings and dip separately in covered containers in the fridge and eat within 2 days. Reheat the dumplings in the air fryer until hot and crisp; stir the dip before serving.

Frequently asked questions