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Japanese Gyoza Soup

Japanese Gyoza Soup

A comforting and flavorful dish that brings together savory dumplings and a nourishing broth, perfect for a quick and satisfying meal any time of year.
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Prep Time 30 minutes
Cook Time 5 minutes
Course: Soup
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Gyoza Filling Ingredients
  • 1 tablespoon neutral oil (like vegetable or canola)
  • 1 pound ground pork (or ground chicken for a lighter option)
  • 1/2 cup napa cabbage finely chopped
  • 1/4 cup green onions finely chopped, plus more for garnish
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package pre-made gyoza wrappers (about 12-16)
Soup Broth Ingredients
  • 6 cups chicken or vegetable broth
  • 2 tablespoons soy sauce (for broth)
  • 1 tablespoon sake (optional, for broth)
  • 1 teaspoon mirin (for broth)
Optional Toppings
  • sliced nori (seaweed)
  • a drizzle of chili oil
  • a poached egg
  • sesame seeds

Equipment

  • Medium Bowl
  • Large pot,

Method
 

  1. In a medium bowl, combine the ground pork, chopped napa cabbage, chopped green onions, minced garlic, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, salt, and pepper. Mix everything thoroughly until well combined. This mixture will form the delicious filling for your gyoza.
    1 pound ground pork, 1/2 cup napa cabbage, 1/4 cup green onions, 2 cloves garlic, 1 inch fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Take one gyoza wrapper and place about 1 teaspoon of the pork filling in the center. Lightly dampen the edge of the wrapper with water using your finger. Fold the wrapper in half to create a semi-circle, then pleat one edge to seal the gyoza. Ensure the pleats are tight to prevent the filling from escaping during cooking. Repeat with the remaining wrappers and filling.
    1 package pre-made gyoza wrappers
  3. In a large pot, combine the chicken or vegetable broth, 2 tablespoons soy sauce, sake (if using), and mirin. Bring the broth to a gentle simmer over medium heat. Taste and adjust seasoning if needed.
    6 cups chicken or vegetable broth, 2 tablespoons soy sauce, 1 tablespoon sake, 1 teaspoon mirin
  4. Once the broth is simmering, carefully add the assembled gyoza to the pot. Be careful not to overcrowd the pot; cook in batches if necessary.
  5. Let the gyoza simmer in the broth for about 5-7 minutes, or until they float to the surface and the filling is cooked through.
  6. Ladle the hot Japanese Gyoza Soup into bowls, ensuring each bowl gets a generous portion of gyoza and broth. Garnish with extra chopped green onions, sliced nori, a drizzle of chili oil, a poached egg, or sesame seeds as desired. Serve immediately and enjoy the comforting flavors.
    1/4 cup green onions, sliced nori (seaweed), a drizzle of chili oil, a poached egg, sesame seeds

Notes

Leftover Japanese Gyoza Soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Store broth and gyoza separately if possible. Reheat gently on stovetop or microwave. Add gyoza to warming broth for the last minute or two. For longer storage, freeze uncooked gyoza on a baking sheet, then transfer to a freezer-safe bag. Frozen uncooked gyoza can be added directly to simmering broth, extending cooking time slightly.
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