Gyoza Soup, also known as Sui Gyoza, is a popular dish in Japan. It features small dumplings filled with pork and veal, served in a rich chicken broth with Chinese cabbage and green onions. This soup is special because the gyoza and gyoza wrappers are handmade, so there are no preservatives like in store-bought versions. My family loves this soup, especially my kids, making it a favorite for lunch or dinner.
This 10 minute gyoza soup is perfect for a busy weeknight. The Japanese dumpling soup combines veg like baby bok choy, a savory broth, and tender Korean rice cakes for a wholesome, comforting meal. You can use frozen dumplings or make your own with Homemade Gyoza Dumplings or Trader Joe’s Pork Gyoza Potstickers. My mom used to make this gyoza soup recipe for me as a child, and it’s still a beloved meal today, offering more than just pan-frying these bite-sized bundles of flavor.
Why You Should Make Japanese Gyoza Soup– The Answer
Gyoza soup is a delicious and simplified Japanese dumpling soup that’s perfect for busy days. Using ready made frozen dumplings, you can easily cook them in a simply seasoned broth with minimal cupboard staple ingredients. This dumpling soup only takes 10 minutes to prepare, making it a quick and satisfying meal. You’ve gotta try it!
Why You Will Love Gyoza Soup
You will love Gyoza Soup because it’s a delightful meal that brings the family together. My daughter especially enjoys this soup version of gyoza, which she first had in Japan while staying with my sister. Typically, I make pan-fried gyoza, but this soup is a refreshing change.
My sister shared her recipe with me, and it’s been a hit ever since. The homemade gyoza wrappers need only 3 ingredients and are simple to make. Once the gyoza are ready, just pop them into the tasty soup for a few minutes and it’s done. This dish is perfect alongside Stir Fry Shirataki Noodles, making it a wholesome and satisfying meal.
What Is Gyoza Soup?
Gyoza soup, also known as potsticker soup or easy dumpling soup, is a delicious and comforting dish. My recipe shows you how to make homemade gyoza dumplings (These homemade gyoza dumplings are a family favorite, so delicious and fresh)
using homemade gyoza wrappers. These soft dumplings are filled with pork, shallots, and the unique spice of ginger and sake, creating a taste that will melt in your mouth
The dumplings sit in an irresistible sauce flavored with umami from soy sauce, ginger, and sesame. Adding Chinese cabbage and chopped shallots provides an extra crunch and enhances the overall taste of the soup.
Ingredients for JAPANESE GYOZA SOUP
- To make Japanese Gyoza Soup, you will need 16 oz prepared gyoza dumplings.
- These can be homemade or store-bought.
- For a quick option, try Trader Joe’s Pork Potstickers.
- You will also need 12 oz Korean rice cakes (Korean rice cakes add the perfect chewy texture to my soups and stir-fries) or the same amount of udon noodles.(Udon noodles are my go-to for a hearty and satisfying meal.)
- For the vegetables, prepare 6 oz baby bok choy, separating the leaves and cutting them into bite-sized pieces if desired.
- Additionally, slice 4 green onions thinly, separating the white portions from the green portions.
For the soup broth:
- You will need 4 to 5 cups chicken stock.
- Add 2 tablespoon soy sauce.(This is special Shoyu Pure Artisan Dark Sweet Japanese soy sauce)
- 1 tablespoon rice vinegar.
- 1 tablespoon toasted sesame oil.
- 1 tablespoon freshly minced garlic.(Freshly minced garlic elevates every meal with its bold and robust flavor.)
- 1 tablespoon ginger paste or freshly minced ginger.
- To balance the flavors, include ¼ teaspoon white sugar and ¼ teaspoon MSG (optional).
Instructions
- Combine all the soup broth ingredients and the white portions of the green onions in a medium-sized pot. Set it over medium high heat until it starts simmering. Then, reduce the heat to low and let it simmer for 10-15 minutes. Meanwhile, bring a large pot (A large pot is essential for cooking soups and boiling dumplings to perfection) of water to a boil for the dumplings and rice cakes (or noodles). Do not cook the dumplings in the soup broth as there isn’t enough liquid to boil them properly, and their residue may affect the soup’s taste and texture.
- Rinse and gently separate the rice cakes in a bowl of water. Cook the rice cakes in the large pot of water until just tender, about 1 minute. Use a slotted spoon to transfer them directly to the serving dishes. If using udon noodles, boil them per the package instructions, then strain and transfer them to the serving dishes. Cook the dumplings in the large pot of boiling water until they are cooked through and begin to float, about 3 to 4 minutes. Transfer the cooked dumplings directly to the serving dishes.
- Pour the broth through a fine mesh strainer into the serving bowls, over the dumplings. Add the baby bok choy and the green portion of the green onion. Serve immediately. If you prefer your baby bok choy cooked more, you can boil it for a minute in the large pot of water before adding it to the soup.
NUTRITION
- Calorie: 522
- Serving: 0.26 batch
A Note on Serving Sizes
Serving sizes can be personal and difficult to choose. I’ve listed the serving size as ¼th of the batch, but there are two servings pictured in the bowl. I like to enjoy one serving of this recipe for a light lunch, or two servings for a hearty dinner. This approach suits everyone and ensures you can adapt the meal to your needs.
Key Tips – Gyoza Soup
Use Premade Frozen Dumplings – Homemade or Store-Bought!
When you’re in a hurry but crave a delicious gyoza soup, using frozen dumplings is a fantastic option. Whether they are a fresh batch you made previously or ones you purchased from the store, dumplings are the key to a quick and satisfying meal. I often rely on a big batch of Homemade Gyoza that I freeze for later use. This approach ensures I always have some on hand for my favorite recipe.
For those who prefer the convenience of store-bought options, premade options like Trader Joe’s Pork Gyoza Potstickers are excellent. There are many different frozen dumpling brands to choose from, and TJ’s dumplings are among my favorites. The pork option is popular, but there are also chicken, shrimp, and veggie available to suit different tastes. Using these dumplings makes preparing gyoza soup easy and enjoyable.
Tips and Tricks
To make your Japanese Gyoza Soup more filling, add ramen or rice noodles to the broth for extra carbohydrates. For a protein boost, poach thinly sliced chicken or pork in the broth. For a vegetarian twist, cook blocks of tofu or add crispy tofu using my popular crispy soy tofu recipe. Enhance the flavor with Sweetcorn, mange tout, green beans, mushrooms, spring greens, and cabbage. This combination will make your gyoza soup delicious and hearty.
Are Gyoza Healthy?
Gyozas can be quite healthy, especially when they are vegetable packed. In this recipe, we use ready made dumplings that are frozen and filled with a mixture of veg, tofu, and quorn. These dumplings are loaded with a variety of micronutrients and offer two sources of vegetarian protein. While fried gyozas can be higher in calories due to the oil, we keep them lighter by submerging them in broth and boiling them within the soup. This method retains their nutritional benefits while making them a tasty and wholesome addition to your meal.
How To Make Gyoza Soup From Scratch
Making Japanese gyoza soup from scratch involves three parts: making the wrappers, filling them, and then cooking them in the broth. First, you need to make the wrappers. This part takes some time, as you need to knead the dough, roll it into a long, thin shape, and then divide it into 20 small balls. Each ball is then rolled into a thin, flat, round shape about 2mm thick. Keep them covered in flour to prevent sticking.
Next, it’s time to fill the wrappers. Combine all the filling ingredients in a mixing bowl and stir until they are completely mixed. Place a tablespoon of the mixture in the middle of each wrapper, then fold them in half and seal the edges, making sure to crimp them tightly. Do this for all 20 wrappers.
Finally, to make the soup, start by boiling 1.2 L of water in a large pot. Add all the ingredients, including the gyoza, and cook for about 5-10 minutes until the gyoza are fully cooked. This method ensures your gyoza soup is delicious and homemade.
Ingredients Needed To Make Homemade Gyoza Soup
To make Japanese Gyoza Soup from scratch, you’ll need a variety of ingredients. For the gyoza wrappers, you only need three simple ingredients: plain flour, baker’s flour, and hot water. The gyoza filling is more complex, requiring pork and veal mixed, minced chicken or beef, Chinese cabbage (or green cabbage), shallots (also called scallions or green onions), soy sauce (or gluten-free coconut aminos), sake (or dry sherry or dry white wine), sesame oil, ginger juice (or fresh grated ginger), and a pinch of salt to enhance the flavors.
For the soup, you’ll need Torigara Soup (a type of chicken bone stock), or you can make your own stock from leftover chicken bones. Add ground ginger (which dissolves better), white sesame, salt and pepper for seasoning, and garnish with shallots for a bit of crunch. All the exact ingredient amounts can be found in the printable recipe card at the bottom of this post. This combination of ingredients will help you create a rich and flavorful gyoza soup.
Notes
When making Japanese Gyoza Soup, you can increase the calories and portion size by adding ramen or rice noodles to the broth for extra carbohydrates. To boost the protein, add thinly sliced chicken or pork to poach in the broth. For a vegetarian option, add tofu blocks to cook in the broth or use crispy tofu as a vegan alternative.
Adding extra vegetables like sweetcorn, mange tout, green beans, mushrooms, spring greens, and cabbage can further enhance the flavour and nutritional value of your soup. This approach ensures your Japanese Gyoza Soup is both delicious and nutritious, catering to different dietary preferences and needs.
FAQS
What Is Gyoza Soup Made Of?
Gyoza soup is made with gyozas, pak choi, courgette, and stock seasoned with soy sauce. To prepare it, stir and combine all ingredients, then place a lid on top and simmer for about 7 minutes. When ready to serve, add a sprinkle of spring onion and chilli flakes for extra flavor.
What Is Japanese Gyoza Made Of?
Traditionally in Japan, Gyoza are filled with a mix of finely minced pork, mushrooms, and cabbage, creating a delicious mix of flavours and textures. However, the possibilities are endless when it comes to creating your own Gyoza.
What Is the Difference Between Japanese Dumplings and Gyoza?
Gyoza are a crescent-shaped Japanese dumpling made with thin dough wrappers and a meat and vegetable filling. Traditionally pork, these dumplings have a unique style that sets them apart from other dumplings. While all gyoza are dumplings, not all dumplings are gyoza. The term “gyoza” refers to the specific style of dumplings enjoyed in Japan.