We manufacture 30 variations of high quality and safe gyoza, strictly abiding the Food Safety Regulations of NSW Food Authority. Gyoza can be steamed, fried, deep-fried, but in Japan, it is most loved fried.
WPM Japan’s Gyoza is a mixture of pork and vegetable filling, wrapped in specially made super-fine dumpling skin. The recommended cooking method is a combination of frying and steaming.
2 spoons of oil into the pan on medium heat.
Place the gyoza on the pan.
Pour water up to 1/4 of the gyoza and place the lid.
Steam for 5-6 mins until the water evaporates.
Add another 2 spoons of oil on high heat.
Done! We recommend you try it with soy source and a little bit of vinegar.
Deep-fry the frozen gyoza in hot oil at 180° for 4 mins.