WPM's Special Gyoza


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.

How to cook Pan-fried gyoza

  • 1

    2 spoons of oil into the pan on medium heat.

  • 2

    Place the gyoza on the pan.

  • 3

    Pour water up to 1/4 of the gyoza and place the lid.

  • 4

    Steam for 5-6 mins until the water evaporates.

  • 5

    Add another 2 spoons of oil on high heat.

  • 6

    Done! We recommend you try it with soy source and a little bit of vinegar.

Hot to cook Deep-fried gyoza

Deep-fry the frozen gyoza in hot oil at 180° for 4 mins.