Meat DishesOriginal; not tested on actual equipment
Salted Ginger Fried Chicken
Chicken thighs (boneless, skin-on)SaltGinger (grated)
récolte · RAO-3
View Ingredients and Instructionsrécolte / RAO-3
Pan-Fried Gyoza
This is a prototype of homemade gyoza made by wrapping small portions of ground pork and cabbage and using the “Hi Steam” setting to ensure the center is cooked through.
These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.
Initial Heating Settings
First HeatingHi Steam190°C / 15min
After cooking is complete, check the core temperature and holding time.
This is the cooking time for the first round. Please refer to the instructions for preheating. You’ll need to check for doneness and cook further as needed.
The time for chopping, mixing, wrapping, and filling the water tank has not been measured. The initial 15 minutes does not include preparation or any additional heating required.
Check Before Cooking
- The experimental meat weight is 100g of ground pork. Divide the filling into 8 equal portions, with approximately 22g of filling per 1 dumpling. Use wrappers 8cm in diameter and keep the thickest part of the filling at 20mm or less. Place the 8 refrigerated dumplings in a single layer.
- The quantities, thickness, and initial conditions are based on my own experimental parameters; the optimal amounts and results on an actual appliance have not been verified. Start without preheating.
- Place the ingredients on a single layer, spacing them apart and avoiding stacking. If they do not fit in a single layer, cook them in separate batches and check each batch individually. Since the interior will still be warm for subsequent batches, the results may not be the same.
- Make sure that ingredients and containers do not exceed the MAX line and do not block the steam vents or hot air vents. Do not line the basket with paper or foil.
- The initial cooking time setting does not represent the total time required to complete the dish. If the cooking process is paused for approximately 10 minutes, check the unit’s display and the remaining time before resuming.
- Keep continuous use—including additional heating and cooking in batches—to less than 180 minutes. When using the appliance continuously, follow the instruction manual and allow the unit to cool completely before resuming use.
Instructions
- 01
Finely chop the vegetables and mix them with the cold meat.
Finely chop 60g of cabbage and 10g of Chinese chives. Mix 1g of salt into 100g of refrigerated ground pork. Once the mixture becomes sticky, add 3g of ginger, 2g of sesame oil, 3g of potato starch, and the chopped vegetables, then mix well. Do not leave the mixture at room temperature for too long; if you need to stop working on it, refrigerate it.
Discuss these instructions - 02
Divide the filling into 8 equal portions and wrap them.
Spread the filling evenly over 8 gyoza wrappers, then apply 10ml of sealing water little by little along the edges. Fold in half, pleat the edges to seal, and flatten the bottom so the filling is no more than 20mm thick. Discard any remaining sealing water, and wash your hands, utensils, and work surface after handling the meat.
Discuss these instructions - 03
Add water and arrange in a single layer
Attach the steam tray and water tray, then fill the water tank with room-temperature water only, up to the MAX line. If the water refill indicator appears, check the operating status; if the unit is running, pause it, remove the tank, refill with room-temperature water, reinstall the tank, check the indicator, and resume operation. Fit the inner rack in the correct orientation and lightly brush the remaining 4g of sesame oil onto the surface of the gyoza. Arrange them in a single layer with the bottom side down, leaving space between each piece. Refrigerate any gyoza that won’t fit in the basket and cook them in the next batch.
Discuss these instructions - 04
Heat in Hi Steam
Start without preheating using the “Hi Steam” setting at 190℃ for 15 minutes. Do not use the official cooking time for frozen dumplings as the cooking time for homemade dumplings.
Discuss these instructions - 05
Check the center temperature and heat further if needed
After cooking is complete, remove the gyoza from the air fryer while being careful of hot steam. Select several gyoza with thick fillings and insert a food-grade thermometer into the center of each. Measure and confirm that the center temperature remains at 75℃ or higher for at least 1 minute continuously. A single temperature reading or the color of the gyoza’s surface is not sufficient to determine the required holding time. If the temperature falls below 75℃ or the holding time is insufficient, remove the thermometer, set the machine to “Hi Steam” at 190℃ for 5 minutes, and cook for an additional 2 to 3 minutes before manually stopping the cycle and rechecking. The 2〜3-minute interval is for verification purposes only; it is not the unit’s set cooking time or a guarantee of safety. Continue checking until the conditions are met, then remove the dumplings with clean utensils and serve.
Discuss these instructions
Check the results
Measure to ensure that the core temperature of the ingredients remains at 75℃ or higher for 1 continuous minute. Do not consider the dish finished based solely on the appearance of the pork or the color of the skin.
Reference Information on Heating and Food Poisoning Prevention ↗
If you get stuck along the way
The skin cracks open
Make sure no filling or oil gets on the edges, then lightly moisten them with water to seal them tightly.
The pleats are stiff
Avoid creating folds that are too thick. Do not raise the temperature solely to achieve a golden brown color before the ingredients are cooked through.
How the Recipes Were Created and Sources Consulted
These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.
- Standards verified in official documents
- 12 frozen gyoza / Hi Steam / 190℃ / 10〜12 minutes
- Independently designed details and unverified points
- The official recipe uses store-bought frozen gyoza, while this page features 8 homemade, refrigerated gyoza. We have independently designed the wrappers, filling ratios, number of gyoza, thickness, orientation, and cooking time (15 minutes for the first batch), as well as the measurement procedures. The official conditions for frozen gyoza do not guarantee safe, thorough cooking for homemade gyoza.
Source checked: 2026-09-07
The manual states that a short press of TIME changes the setting by 5 minutes, while its cooking references also include times such as 18 minutes. Since actual device increments are unverified, this page uses initial settings in 5-minute increments and distinguishes them from elapsed checking times. Omitting alcohol is an independent prototype policy.
Take notes on the results of your test runs
Notes are saved only on this device. They are not used to determine whether a recipe has been verified.