Easy Gyoza Soup

With slippery, garlicky Japanese dumplings in a comforting dashi broth with mushrooms and veggies, this gyoza soup is the perfect way to warm up on a chilly day.

This easy Japanese Gyoza Soup recipe combines the bold flavor of Japanese potsticker dumplings with tender vegetables in a savory broth for a bowl full of comfort that will warm you up from the inside.

Course Soups & Stews

Cuisine Japanese-Chinese

Keyword comfort food, dumpling, soup

Level Beginner

Main Ingredient Pork

Diet Dairy-Free

Prep Time 3

Cook Time 12

Total Time 15

Servings large bowls

Calories 416kcal

Author Marc Matsumoto

Equipment

Ingredients

3 cups dashi
2 tablespoons sake
1 tablespoon soy sauce
¼ teaspoon salt
150 grams Napa cabbage (sliced into strips)
50 grams fresh shiitake mushrooms (trimmed and sliced)
12 gyoza dumplings
30 grams scallions (thinly sliced)
1 teaspoon toasted sesame oil

Grams + US Cups - US Standard

Instructions

To make the soup broth, add 3 cups dashi, 2 tablespoons sake, 1 tablespoon soy sauce, and ¼ teaspoon salt to a pot and bring to a boil.
3 cups dashi, 2 tablespoons sake, 1 tablespoon soy sauce, ¼ teaspoon salt
Add 150 grams Napa cabbage, the white parts of the scallions, and 50 grams fresh shiitake mushrooms. Cook the vegetables until the cabbage is tender (~10-12 minutes).
150 grams Napa cabbage, 50 grams fresh shiitake mushrooms
Bring a large pot of water to a boil and add 12 gyoza dumplings. Stir right away to prevent the dumplings from sticking together.
12 gyoza dumplings
When the water has returned to a boil, and the gyoza have floated to the surface (~1 minute), transfer them to the soup with a slotted spoon.
Continue cooking the gyoza in the soup for another 2-3 minutes. If you are using frozen dumplings, you'll want to cook them for a little longer.
Finish the gyoza soup by adding 30 grams scallions and 1 teaspoon toasted sesame oil, and serve it by dividing it between 2 large bowls.
30 grams scallions, 1 teaspoon toasted sesame oil

Video

Nutrition