Name: Gyoza Soup Japanese Dumpling Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 1 pound ground pork (or ground chicken/turkey); 1 cup finely chopped napa cabbage, squeezed dry; 1/2 cup finely chopped green onions; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 tablespoon soy sauce; 1 tablespoon sake (or dry sherry); 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 40-50 round gyoza wrappers (store-bought or homemade); Small bowl of water (for sealing the wrappers); 8 cups chicken broth (low sodium preferred); 2 tablespoons soy sauce; 1 tablespoon mirin (sweet rice wine); 1 teaspoon sesame oil; 1 inch piece of ginger, thinly sliced; 2 cloves garlic, smashed; 1/4 teaspoon white pepper; Optional: 1 sheet of kombu (dried kelp); Thinly sliced green onions; Toasted sesame seeds; Chili oil; Spinach or other leafy greens; Enoki mushrooms; Narutomaki (fish cake slices)

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Introduction

Gyoza Soup is a comforting Japanese dish featuring tender dumplings simmered in a flavorful broth. This recipe combines juicy pork-filled gyoza with a savory, aromatic soup for a satisfying meal that’s perfect any time of year.

A deep bowl with a speckled blue-green rim is filled with a clear brown broth. Inside the broth are several pale, folded dumplings floating along with plenty of bright green chopped scallions and thin spiralized green vegetable strips, possibly zucchini. The broth is sprinkled with red chili flakes that add texture and contrast. A wooden spoon rests on the left, partially submerged in the soup. In the background, a small white bowl holds extra chopped green onions, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground pork (or ground chicken/turkey)
1 cup finely chopped napa cabbage, squeezed dry
1/2 cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon sake (or dry sherry)
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
40-50 round gyoza wrappers (store-bought or homemade)
Small bowl of water (for sealing the wrappers)
8 cups chicken broth (low sodium preferred)
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon sesame oil
1 inch piece of ginger, thinly sliced
2 cloves garlic, smashed
1/4 teaspoon white pepper
Optional: 1 sheet of kombu (dried kelp)
Thinly sliced green onions (for garnish)
Toasted sesame seeds (for garnish)
Chili oil (for garnish)
Spinach or other leafy greens (optional)
Enoki mushrooms (optional)
Narutomaki (fish cake slices, optional)

Instructions

Step 1: Prepare the Gyoza Filling by combining the ground pork, napa cabbage, green onions, minced garlic, grated ginger, soy sauce, sake, sesame oil, salt, and white pepper in a large bowl. Mix thoroughly until the mixture is well combined and slightly sticky. Cover and refrigerate for at least 30 minutes.
Step 2: Wrap the Gyoza by placing a wrapper in your palm. Add about 1 teaspoon of filling to the center. Moisten half the wrapper’s edge with water, fold in half to form a half-moon, and press edges to seal. You can pleat one side by folding small sections toward the center and pressing to seal. Place finished gyoza on a floured baking sheet.
Step 3: Prepare the Soup Broth by combining chicken broth, soy sauce, mirin, sesame oil, sliced ginger, smashed garlic, and kombu (if using) in a large pot. Bring to a simmer, then reduce heat and gently simmer for 15-30 minutes. Remove ginger, garlic, and kombu, then season with white pepper.
Step 4: Cook the Gyoza by bringing the soup broth back to a gentle simmer. Carefully add gyoza to the broth without overcrowding—cook in batches if necessary. Simmer for 5-7 minutes until gyoza are cooked through and float to the surface.
Step 5: Assemble and Serve by ladling hot broth into bowls, adding several gyoza to each. Garnish with thinly sliced green onions, toasted sesame seeds, chili oil, and optional spinach, enoki mushrooms, or narutomaki. Serve immediately for best flavor.

Tips & Variations

For a lighter option, substitute ground chicken or turkey for pork in the filling.
Use homemade gyoza wrappers for a fresher taste and better texture.
Adding spinach or mushrooms to the broth boosts nutrition and adds color.
If you like spice, drizzle chili oil or add a pinch of red pepper flakes when serving.
To make wrapping easier, keep wrappers covered with a damp cloth to prevent drying out.

Storage

Store leftover gyoza soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the dumplings, as they may become rubbery if microwaved too long. For best results, store gyoza and broth separately and combine when reheating.

How to Serve

A blue-green bowl filled with a clear, brown broth contains several white dumplings with soft, folded edges sitting just below the surface. Floating in the soup are yellowish noodle strands and a generous layer of chopped green onions, some sprinkled with red chili flakes that add specks of bright red contrast. The bowl rests on a white marbled surface, next to a wooden spoon with a smooth, shiny texture. In the background, a small bowl with sliced green onions and a dark bottle are also visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the gyoza before cooking?

Yes, freeze uncooked gyoza on a baking sheet until firm, then transfer to a sealed bag. Cook from frozen by adding a few extra minutes to the simmering time.

What can I use if I don’t have mirin?

You can substitute mirin with a mix of 1 tablespoon of sugar plus 1 tablespoon of rice vinegar or white wine for a similar sweetness and acidity.