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My sister laughed at me for air frying frozen potstickers at 375, she was wrong and I have the crispy bottoms to prove it
She swore 400 was the only way or they'd turn into gummy little hockey pucks, but 375 for 9 minutes with a light spray gave me perfect crunch and a soft chewy middle. Has anyone else found lower temps beat the high heat hype for dumplings?
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