Ready in: 45 minutes · Serves: 4 · Technique: Boiling · Storage: 3-4 days in the fridge.
Quick Answer
To make delightful Gyoza Soup, prepare flavorful gyoza filling, assemble the dumplings, and simmer them in a warming chicken broth with bok choy and shiitake mushrooms.As the holiday season approaches in New York City, I find myself craving cozy dishes that warm the heart and bring a sense of comfort. One such dish that I've fallen in love with is Gyoza Soup, a delightful Japanese dumpling soup perfect for gatherings or simply enjoying a quiet evening at home. With the weather getting chillier, this comforting dish embraces the warming flavors of broth and beloved dumplings that remind me of bustling izakayas scattered throughout the city.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Comforting and hearty: Gyoza Soup warms you from the inside out, perfect for chilly evenings.
- Versatile dish: Enjoy it as a main course or a cozy appetizer for gatherings with loved ones.
- Easy to customize: Adjust ingredients to accommodate dietary preferences, whether it's meat-based or vegetarian.
- Great for meal prep: Prepare gyoza in advance and freeze them for a quick and satisfying meal later.
- Deliciously fragrant: The combination of garlic, ginger, and savory broth creates an irresistible aroma.
Ingredients
Gather the following ingredients to create the comforting Gyoza Soup.
For the Soup:
- 6 cups of low-sodium chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 2 cups of bok choy, chopped
- 1 cup of shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green onion, chopped (for garnish)
For the Gyoza (Dumplings):
- 1 package of gyoza wrappers (store-bought or homemade)
- 1 cup of ground pork (or a vegetarian alternative)
- ½ cup of finely chopped cabbage
- 2 tablespoons of minced green onion
- 1 teaspoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of cornstarch
How to Make Gyoza Soup (Step-by-Step)
Follow these steps to create a delicious bowl of Gyoza Soup that will warm your heart.
Step 1: Prepare the Gyoza Filling
In a mixing bowl, combine the ground pork, chopped cabbage, minced green onion, soy sauce, sesame oil, and cornstarch. Use your hands to mix everything together until well blended. The aroma of the fresh ingredients combined is simply intoxicating!
Step 2: Assemble the Gyoza
Take a gyoza wrapper and place a teaspoon of filling in the center. Moisten the edges of the wrapper with a little water, fold it in half, and pinching the edges seals it tightly. If you're feeling adventurous, create lovely pleats for an authentic look. Repeat until all the filling is used, enjoying the fun and satisfying process.
Step 3: Make the Soup
In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, stirring until fragrant-about 30 seconds should do it. Pour in the chicken broth and soy sauce, letting it come to a gentle simmer.
Step 4: Cook the Gyoza
Carefully add the assembled gyoza to the simmering broth. Allow them to cook for about 5-7 minutes, or until they float to the surface and are cooked through.
Step 5: Add the Vegetables
Stir in the chopped bok choy and shiitake mushrooms, simmering for an additional 2-3 minutes, until the vegetables are wilted but still vibrant. The bright green bok choy against the rich broth is a sight to behold!
Step 6: Serve
Ladle the soup into bowls and garnish with chopped green onions. Scoop a spoonful of those tender dumplings and sip the deeply flavored broth-it's pure comfort in a bowl, perfect for the chill of December.
Common Mistakes to Avoid
- Using too much filling: Overstuffing the gyoza can cause them to burst during cooking.
- Skipping the cornstarch: Not using cornstarch in the filling can result in a watery texture when cooked.
- Not sealing properly: Be sure to seal the gyoza edges completely to prevent them from opening in the soup.
Tips and Tricks for Success
- Make-Ahead: Prepare the gyoza in advance and freeze them in a single layer on a baking sheet.
- Broth Variations: Swap the chicken broth for vegetable broth for a plant-based version.
- Flavor Boost: For an umami kick, consider adding miso paste or a dash of chili oil to your broth.
Variations
- Use ground chicken or turkey instead of pork for a lighter option.
- Incorporate different vegetables such as spinach or carrots in the soup.
- Try using wonton wrappers in place of gyoza wrappers for a different texture.
How to Serve
- Ladle the soup into bowls and garnish with chopped green onions.
- Serve with a side of soy sauce or spicy dipping sauce for an extra kick.
- Pair with steamed rice or a simple green salad for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the gyoza in advance and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a resealable bag for easy use later.
- Storage: Store the soup and gyoza separately in airtight containers in the refrigerator. The soup can last for 3-4 days, while the gyoza (cooked or uncooked) can be stored for 2-3 days.
- Reheating: Reheat the soup gently on the stove until heated through, adding a splash of water if necessary.
- Freezing: Uncooked gyoza can be frozen and cooked straight from the freezer when needed.
Recipe Notes / What I Learned
Through my testing, I discovered that the joy of making gyoza soup lies in the delicate balance of flavors. Each spoonful is a warm embrace on a chilly evening, making it the perfect addition to both casual family dinners and festive holiday meals. There's just something heartwarming about sharing a homemade bowl of gyoza soup, surrounded by loved ones, during this magical season.Yield and Serving Size
Yield: 4 servings · Serving Size: 1 bowlNutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 18g protein · 30g carbs · 15g fat
Recipe by:
Delightful Gyoza Soup: Cozy Comfort in a Bowl
Ingredients
Equipment
Method
- In a mixing bowl, combine the ground pork, chopped cabbage, minced green onion, soy sauce, sesame oil, and cornstarch. Mix until well blended.
- Take a gyoza wrapper and place a teaspoon of filling in the center. Moisten the edges with water, fold in half, and seal tightly. Continue until all filling is used.
- In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger, stirring until fragrant. Pour in chicken broth and soy sauce, bringing to a gentle simmer.
- Carefully add the gyoza to the simmering broth, cooking for about 5-7 minutes, or until they float and are cooked through.
- Stir in the chopped bok choy and shiitake mushrooms, simmering for an additional 2-3 minutes until the vegetables are tender.
- Ladle the soup into bowls and garnish with chopped green onions.
Notes
FAQs
1. Can I make Gyoza Soup vegetarian?
Yes! You can substitute ground pork with a plant-based alternative and use vegetable broth instead of chicken broth for a delicious vegetarian version.
2. How do I prevent gyoza from bursting while cooking?
Make sure to not overstuff the gyoza and ensure that the edges are sealed properly with water to prevent them from opening during cooking.
3. Can I freeze the gyoza?
Absolutely! You can prepare the gyoza in advance and freeze them. Place them in a single layer on a baking sheet, freeze, and then transfer them to a resealable bag.
4. What can I use instead of shiitake mushrooms?
You can replace shiitake mushrooms with any mushroom variety you prefer, like cremini or button mushrooms, for a different flavor profile.
5. How long can I store leftovers?
The soup can last for 3-4 days in the refrigerator while the gyoza can be stored for 2-3 days, either cooked or uncooked.
