Gyoza tempura


4 gyoza thawed slightly (leave for 15 min at room temperature)
Marinade for vegetables
65 g flour
10 g grated Parmesan
120 ml water
1 g baking powder
5 basil leaves


1) Heat the oil to 180°C.
2) Put the flour, grated parmesan, water, baking powder, basil and a pinch of salt in a bowl and mix well.
3) Soak the gyoza in the prepared dough and fry for about 2 min.
4) Drain excess oil by placing the gyoza on kitchen roll, and serve them with a lemon wedge