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Gyoza help
posted by ichigo001 on Sun, 2009-03-15 19:04
I've been making gyoza for quite a while and have wanted to start putting them in my lunches. However, for some reason I don't quite know, they turn out soggy (which tastes just fine!) and not very bento-friendly. Is there anything I can do to assure that they won't turn out like this? Thank you :D
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mmm.. I usually put them in my bento and are just ok. You should try to let them completely cool down before closing the bento.
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I'll try that, thank you!
As Jiza says, cooling them off completely before closing the lid on your bento box is important. You can also try frying them on both sides, to have a crispy surface, which can be quite nice when cold surprisingly enough.
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