Go Back

Recipe by:

Dana Ramsey

Delightful Gyoza Soup: Cozy Comfort in a Bowl

A heartwarming Japanese dumpling soup, combining flavorful gyoza with a fragrant chicken broth, perfect for chilly evenings and festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Soup Ingredients
  • 6 cups low-sodium chicken broth
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 cups bok choy, chopped
  • 1 cup shiitake mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 green onion, chopped (for garnish)
Group: Gyoza Ingredients
  • 1 package gyoza wrappers (store-bought or homemade)
  • 1 cup ground pork (or a vegetarian alternative)
  • ½ cup finely chopped cabbage
  • 2 Tbsp. minced green onion
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. cornstarch

Equipment

  • Large pot
  • Mixing bowl
  • Wooden spoon

Method
 

  1. In a mixing bowl, combine the ground pork, chopped cabbage, minced green onion, soy sauce, sesame oil, and cornstarch. Mix until well blended.
  2. 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.
  3. 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.
  4. Carefully add the gyoza to the simmering broth, cooking for about 5-7 minutes, or until they float and are cooked through.
  5. Stir in the chopped bok choy and shiitake mushrooms, simmering for an additional 2-3 minutes until the vegetables are tender.
  6. Ladle the soup into bowls and garnish with chopped green onions.

Notes

Store the soup and gyoza separately in airtight containers in the refrigerator. The soup lasts 3-4 days, while the gyoza can last 2-3 days.