Ever had that moment where you crave something crispy, savory, and utterly delicious? That's where my tempura-fried gyoza come in. This recipe is my go-to when I want a quick and incredibly satisfying meal. It's way easier than you think, and the results are pure magic.
The beauty of this recipe lies in its simplicity. Tempura batter adds a surprisingly delightful lightness and airy crunch to the already delicious gyoza. It's the perfect combination of textures, and honestly, elevates the simple gyoza to a whole new level. I've tried different batters, but I find the simplicity and ease of pre-made tempura batter hard to beat. What are your thoughts?
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Small bowl
- Tempura batter mix
- Shallow dish
- Vegetable oil
- Tongs
- Paper towels
- Gyoza pan or large skillet
Tempura-Fried-Gyoza:-A-Surprisingly-Simple-Recipe
This recipe transforms ordinary gyoza into a crispy, flavorful delight with a simple tempura batter. Get ready for a taste sensation!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 2 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare your gyoza. If using store-bought, make sure they are fully thawed. If making your own (and you should, it’s so rewarding!), follow your favorite recipe. I’ve got a killer recipe on my blog if you need a hand!
- Next, prepare the tempura batter. I typically use a pre-made mix for convenience—it's faster, and honestly, tastes amazing. Follow the package directions for mixing. The batter should be slightly thicker than pancake batter—think more of a light pourable consistency.
- Gently dip each gyoza into the tempura batter, ensuring it's fully coated. Don't worry about being perfect; a few uneven bits add character!
- Heat about 1 inch of vegetable oil in a large skillet or gyoza pan over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately when added.
- Carefully add the battered gyoza to the hot oil, working in batches to prevent overcrowding. This is crucial for achieving crispy results.
- Fry the gyoza for 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to gently flip them; be patient and careful, as hot oil can be dangerous.
- Once golden brown and crispy, remove the gyoza from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately with your favorite dipping sauce. I’m partial to a spicy mayo, but that's just me. Enjoy your amazing tempura-fried gyoza!
📝 Notes
- For extra crispy gyoza, let them rest on paper towels for a few minutes after frying.
- Don't overcrowd the pan when frying—fry in batches for best results.
- Feel free to experiment with different types of gyoza fillings. My personal favorite? Pork and cabbage!
🍎 Nutrition
Calories: 250kcal
Protein: 10g
Fat: 15g
Carbohydrates: 20g
Fiber: 2g
Calcium: 20mg
