Crispy pan-fried gyoza makes a delicious bento box! You can mix and match the ingredients from your leftovers and fresh-cut vegetables or fruits. Here we have gyoza, cherry tomatoes, blanched broccoli, tamagoyaki, cucumber, and furikake seasoned rice – all packed nicely in a better-than-takeout Gyoza Bento.
I often hear from readers that children love all kinds of dumplings and that is also true for my children. If I pack all kinds of nutritious ingredients inside of Gyoza hidden inside the wrap, they finish everything without hesitation – even ones that they resist to eat when they see the actual ingredient, such as green onion and other vegetables. Homemade gyoza looks difficult to make, but the truth is once you know how to wrap it’s really easy to make. Make the filling, wrap with gyoza wrappers, and pan-fry them!
But I know, it’s a little tedious until you get used to it. But don’t be intimidated – you can buy this helpful Gyoza Maker Mold online. Place a gyoza wrapper on this tool, put the filling, and press, then it’s nicely sealed!
If you still don’t want to go through “homemade” hassle, then buy frozen pre-made gyoza, like ones from Trader Joe’s. Whether gyoza is homemade or not, your Gyoza Bento has lots of LOVE from you! Now let’s get started!
Previous Dinner was:
Lunch Next Day:
- Gyoza Bento
- A small size box of fruits: strawberries and blueberries.
- Water bottle
Here’s the recipe for Chikuwa Cucumber.
- Fill up half of the bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cool food.
- Pan fry leftover gyoza or bake in a toaster oven until it's warm.
- Pack soy sauce in a sauce container (I bought it at a local Daiso, a Japanese dollar store).
- Wash tomatoes and lettuce, and pat dry. Place nicely in the bento box along with broccoli.
- Pack cooled gyoza, tamagoyaki, and chikuwa cucumber.
- Sprinkle furikake on top of slightly cooled rice.
- Cool down completely before closing the bento box.