Air Fryer Potstickers

Place cabbage in a strainer, season with a good pinch of salt, and toss to combine. Let drain over a bowl about 10 minutes.

Meanwhile, chop bacon as fine as you can: Run your knife over bacon until it almost resembles ground meat, about 2 minutes.

In a large bowl, combine bacon and chicken. Knead with your hands until mixture turns into a smooth paste, 1 to 2 minutes.

Squeeze cabbage of any excess moisture. Add to chicken mixture, along with scallions, ginger, garlic, fish sauce, soy sauce, cornstarch, white pepper, sesame oil, granulated sugar, and a pinch of salt. Mix with your hands until thoroughly combined, then refrigerate until chilled, about 10 minutes.

Place about 2 teaspoons filling in center of a dumpling wrapper. Dip your finger in a bit of water, then run your finger around outside of wrapper. Close dumpling and press 2 sides together into a half moon. Pleat edges to seal, then arrange on a parchment-lined baking sheet. Repeat with remaining wrappers and filling. Cover with a slightly moist kitchen towel until ready to cook.

Preheat an air fryer to 370°. Working in batches, brush dumplings with vegetable oil. Cook, turning halfway through, until exterior of dumpling is crispy and an instant-read thermometer inserted into center registers 170º, 10 to 12 minutes.

Transfer dumplings to a platter. Garnish with scallions. Serve with desired dipping sauce alongside.

Make Ahead: Dumplings can be made 2 months ahead. Cover with plastic and freeze, then transfer to a resealable bag and keep frozen. Place frozen dumplings directly into air fryer. Cook 5 minutes, then brush with oil and return to air fryer. Continue to cook, flipping halfway through, 10 to 12 more minutes.