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Step 9Stuff to put in your bento: Gyoza (part 3 of 3)
Cooking
Use a light, flavorless oil and medium heat. After the pan is hot place your gyoza inside in a nested line. Be very careful the gyoza doesn't stick to the pan while cooking. This could potentially tear your gyoza and then you have a big mess in your pan! Add more oil if you need to and shake the pan a lot. You may find cooking with chopsticks will add to your dexterity when something small like a corner sticks.
While the bottoms of your gyoza are browning we need to steam the tops. Take a small amount of water (A couple of tablespoons should do the trick) and add it to the hot pan. Place a lid or piece of aluminum foil over the top to trap the steam inside. You may need to do this several times before they're all cooked.
Drain on paper towels. Since we're putting these in a bento box, we want to give them extra draining time. Otherwise, you could serve them right away. In a bento box you would probably want to include a serving bottle of gyoza sauce - soy sauce with a dash of vinegar. You would also place them on a surface that would absorb the oil like a paper doily or paper towel.
Gyoza are often served in groups of five. At dinner in Japan, it would not be uncommon for gyoza to be made in a batch of 30-40 for a family.
Use a light, flavorless oil and medium heat. After the pan is hot place your gyoza inside in a nested line. Be very careful the gyoza doesn't stick to the pan while cooking. This could potentially tear your gyoza and then you have a big mess in your pan! Add more oil if you need to and shake the pan a lot. You may find cooking with chopsticks will add to your dexterity when something small like a corner sticks.
While the bottoms of your gyoza are browning we need to steam the tops. Take a small amount of water (A couple of tablespoons should do the trick) and add it to the hot pan. Place a lid or piece of aluminum foil over the top to trap the steam inside. You may need to do this several times before they're all cooked.
Drain on paper towels. Since we're putting these in a bento box, we want to give them extra draining time. Otherwise, you could serve them right away. In a bento box you would probably want to include a serving bottle of gyoza sauce - soy sauce with a dash of vinegar. You would also place them on a surface that would absorb the oil like a paper doily or paper towel.
Gyoza are often served in groups of five. At dinner in Japan, it would not be uncommon for gyoza to be made in a batch of 30-40 for a family.
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