Gyoza help

Joined: 12 Jan 2009
User offline. Last seen 9 years 36 weeks ago.

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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Bento-ing from: Madrid › Spain
Joined: 13 Feb 2009
User offline. Last seen 7 years 2 weeks ago.
Re: Gyoza help

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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Joined: 12 Jan 2009
User offline. Last seen 9 years 36 weeks ago.
Re: Gyoza help

I'll try that, thank you!

Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 3 weeks 2 days ago.
Re: Gyoza help

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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