Did you ever try the whole milk low moisture block vs the part skim? Because I swear that makes a bigger difference than the shredding itself. The pre shredded stuff is usually tossed in potato starch or cellulose to keep it from clumping in the bag, and that stuff burns before the cheese actually melts, which is why you get that greasy pool with clumps sitting in it. I did the same thing you did, got lazy for a couple weeks, and my pizza came out looking fine but the texture was off, kinda grainy almost. Fresh grated on a box grater takes me maybe two extra minutes and the melt is night and day, stretches instead of just sitting there. Also check the label, some brands sneak in natamycin too which is more about shelf life than anything but still.

Whoa there, we are talking about dumplings here, not a space launch. People keep acting like the air fryer is some delicate science project that needs foil and water and a prayer, but honestly it is just a hot fan in a box. If your middles are cold after 10 minutes, the fix is more time, not a whole ritual. Every air fryer runs a little different, so what works in mine might burn yours, which is why the exact timing question never really has one answer. Try 375 for like 15 minutes and shake the basket halfway, and if they still stick, that means you skipped the spray, not that the machine is out to get you. Worst case you get a few ugly ones and dip them in soy sauce, which is a problem I would happily eat.