Air-Fryer Turkey & Mushroom Gyoza

1. Heat oil in a large skillet over medium heat. Add turkey and mushrooms; cook, stirring frequently, until the turkey is cooked through and the mushrooms are tender, about 6 minutes. Add chopped scallions, garlic, ginger and salt; cook, stirring, for 2 minutes. Whisk 2 teaspoons soy sauce and cornstarch in a small bowl; add to the pan and cook, stirring, for 1 minute. Spread the mixture on a sheet pan and let cool for 15 minutes.

2. Transfer the cooled filling to a food processor and pulse until finely chopped. Line a large rimmed baking sheet with parchment paper.

3. 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.

4. 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 375°F, flipping once, until golden brown, 10 to 14 minutes.

5. Meanwhile, whisk honey, vinegar, chile-garlic sauce and the remaining 2 teaspoons soy sauce in a small bowl. 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. To cook, place up to 10 frozen gyoza in the air-fryer basket and proceed with Step 4 as directed.

Equipment

Air fryer; parchment paper