Gyoza Soup Japanese Dumpling Recipe
This comforting Japanese Gyoza Soup combines succulent handmade pork dumplings with a flavorful, aromatic broth enhanced by ginger, garlic, and soy-based seasonings. Served piping hot with fresh garnishes like green onions, toasted sesame seeds, and optional mushrooms or leafy greens, this soup offers a perfect balance of savory flavors and textures, ideal for a cozy meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Gyoza Filling
- 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)
Soup Broth
- 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)
Garnishes (Optional)
- Thinly sliced green onions
- Toasted sesame seeds
- Chili oil
- Spinach or other leafy greens
- Enoki mushrooms
- Narutomaki (fish cake slices)
Instructions
- Prepare the Gyoza Filling: In a large bowl, combine ground pork, napa cabbage, green onions, garlic, and ginger. Add soy sauce, sake, sesame oil, salt, and white pepper. Mix thoroughly until the mixture is well combined and slightly sticky. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Wrap the Gyoza: Place a gyoza wrapper in your palm. Add about 1 teaspoon of filling to the center. Moisten half the wrapper’s edge with water. Fold the wrapper in half to form a half-moon shape and press the edges firmly to seal. Optionally, pleat one side by folding small sections toward the center to create a decorative edge. Place finished gyoza on a floured baking sheet to prevent sticking.
- Prepare the Soup Broth: In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, ginger slices, and smashed garlic cloves. Add kombu if using. Bring the mixture to a simmer over medium heat, then reduce heat to maintain a gentle simmer. Let it cook for 15-30 minutes to develop deep flavors. Remove ginger, garlic, and kombu pieces. Season the broth with white pepper to taste.
- Cook the Gyoza: Bring the broth back to a gentle simmer. Carefully add the gyoza dumplings to the broth in batches, avoiding overcrowding to ensure even cooking. Simmer the gyoza for 5-7 minutes until fully cooked and heated through. You will know they are done when they float to the surface.
- Assemble and Serve: Ladle the hot soup broth into individual bowls. Add several cooked gyoza to each bowl. Garnish with sliced green onions, toasted sesame seeds, a drizzle of chili oil, spinach or other leafy greens, enoki mushrooms, and narutomaki slices as desired. Serve immediately while hot for the best flavor and texture.
Notes
- Ground chicken or ground turkey can be substituted for ground pork for leaner options.
- If you don’t have sake, dry sherry is a suitable alternative.
- Ensure napa cabbage is well squeezed to remove excess moisture, preventing soggy filling.
- For more flavor depth, use low sodium chicken broth to better control saltiness.
- Kombu (dried kelp) is optional but adds a subtle umami boost to the soup broth.
- Gyoza wrappers can be store-bought or homemade depending on preference and availability.
- Do not overcrowd the pot when cooking gyoza to avoid sticking and uneven cooking.
- Leftover gyoza can be pan-fried or steamed for next-day meals.
Keywords: Gyoza soup, Japanese dumpling soup, pork dumplings, homemade gyoza, Asian soup recipe, comforting soup, Japanese cuisine
