How to cook
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WPM Japan's Special Gyoza
We manufacture 40 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
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1
2 spoons of oil into the pan on medium heat.
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2
Place the gyoza on the pan.
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3
Pour water up to 1/4 of the gyoza and place the lid.
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4
Steam for 5-6 mins until the water evaporates.
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5
Add another 2 spoons of oil on high heat.
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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.