Welcome to my kitchen! There’s something so soothing about a steaming bowl of Gyoza Soup on a chilly evening—the fragrant steam tickles your nose with notes of ginger and garlic as tiny dumplings bob in a clear, savory broth. After testing this recipe four times last winter, I noticed how cracking the ginger thinly keeps the flavor bright, while adding the cabbage right at the end holds its crisp bite. Let’s dive in.
Why You’ll Love Gyoza Soup
- Aromatic broth warmed through with ginger and garlic.
- Frozen gyoza make it a breeze for weeknight dinners.
- Tender mushrooms and cabbage add lift and crunch.
- Rooted in Japanese home cooking, it’s pure comfort.
A Little Background
One rainy afternoon, I dusted off my Dutch oven and wondered if frozen dumplings could revive last night’s leftovers. After my second trial I realized that smashing garlic instead of slicing gives a gentler, richer garlic scent in the broth. This recipe marries quick prep with tradition, making it perfect when you crave a touch of Japan at home.
Key Ingredients for Gyoza Soup
- Grapeseed Oil (1 Tbsp): Neutral high-heat oil; can swap with avocado oil.
- Fresh Ginger (1 Tbsp, grated): Provides zing; use paste in a pinch.
- Garlic (4 cloves, minced): Deepens aroma; crush or mince for best release.
- Low-Sodium Chicken Broth (5 cups): Forms hearty base; vegetable broth works too.
- Frozen Vegetable Gyoza (24 pieces): Quick dumpling star; pork-filled is also tasty.
- Mushrooms (4 oz, sliced): Earthy chew; shiitake amps umami even more.
- Napa Cabbage (1 cup, shredded): Adds crisp freshness; baby bok choy is a fine stand-in.
How to Make Gyoza Soup
- Warm 1 tablespoon grapeseed oil in a Dutch oven over medium heat until it shimmers, then stir in ginger and garlic. Cook until fragrant, about 1 minute.
- Pour in 5 cups chicken broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Bring the liquid to a gentle simmer, watching for soft bubbling at the edges.
- Add 24 frozen gyoza and 4 ounces sliced mushrooms in a single layer. Cover and let cook until dumplings float and mushrooms soften, 6 to 8 minutes.
- Stir in 1 cup shredded napa cabbage and cook uncovered until it wilts with a slight bite, about 2 minutes. Remove from heat and swirl in 1 teaspoon sesame oil.
Pro Tips & Troubleshooting
- When testing, I found gently rotating dumplings halfway prevents sticking without breaking skins.
- If broth tastes flat, add a splash more soy sauce or a pinch of salt before serving.
- For a seasonal twist, stir in thin carrot ribbons or baby spinach in step 4.
- Doubling the batch? Use a wider pot to keep dumplings in one layer for even cooking.
Storage & Make-Ahead Guide
Leftover Gyoza Soup keeps for up to 3 days in the fridge; cool to room temperature within two hours to meet food safety guidelines. On my third batch, I noticed dumplings softened too much as they sat in broth, so I now remove and store them separately, adding fresh cabbage at reheating. Reheat gently on the stove until simmering. Freeze cooled soup (minus dumplings and cabbage) in airtight containers for up to 2 months—thaw overnight before warming.
Serving Suggestions
Complete the meal with a crisp cucumber salad, a side of pickled radish, or a drizzle of chili oil for heat. A small bowl of steamed rice on the side or a few slices of grilled pork belly make this bowl feel extra special.
Frequently Asked Questions
- How do I reheat Gyoza Soup without soggy dumplings? Warm gently on low heat and add fresh shredded cabbage or greens at the end to restore crispness.
- Can I use homemade dumplings instead of frozen? Yes—add them straight from the fridge and extend the simmer by 1–2 minutes if they’re thicker.
- What can I substitute for chicken broth? Vegetable broth or a light dashi stock both work beautifully for a different flavor profile.
- How long do I cook frozen gyoza in soup? Cook covered for 6 to 8 minutes, until they float and feel tender when pressed.
- Is Gyoza Soup healthy? With lean broth, veggies, and modest oil, it’s a balanced bowl—boost protein by using pork or chicken dumplings.
- Can I make this soup vegetarian? Swap chicken broth for vegetable stock and use veggie gyoza to keep it plant-based.
Final Thoughts
Gyoza Soup is one of my go-to weeknight comforts when I want something cozy yet light. I love topping mine with extra scallions and a drizzle of chili oil for warmth. Give this recipe a try, and let me know how your kitchen experiments turn out—happy cooking!
More Recipes You’ll Love
- Wonton Soup – an Asian dumpling soup with savory broth
- Dill Pierogi Soup – a hearty cabbage and dumpling twist
- Tomato Soup with Cheddar Bay Dumplings – a cheesy dumpling variation to warm you
- Cabbage Soup – light and veggie-packed, it echoes the crisp cabbage in Gyoza Soup
Gyoza Soup
Ingredients
Broth & Seasonings
- 1 Tbsp grapeseed oil neutral high-heat oil
- 1 Tbsp fresh ginger grated
- 4 cloves garlic minced
- 5 cups low-sodium chicken broth
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
Soup Add-Ins
- 24 frozen vegetable gyoza 24 pieces
- 4 oz mushrooms sliced
- 1 cup napa cabbage shredded
Instructions
Make Broth
- Heat 1 tablespoon grapeseed oil in a Dutch oven over medium heat until shimmering. Add grated ginger and minced garlic; cook 1 minute until fragrant.
Simmer & Season
- Pour in 5 cups chicken broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Bring to a gentle simmer, soft bubbling around edges.
Cook Add-Ins
- Nestle in 24 frozen gyoza and 4 oz sliced mushrooms. Cover and cook 6–8 minutes until dumplings float and mushrooms are tender.
- Stir in 1 cup shredded napa cabbage and cook uncovered 2 minutes until cabbage wilts with slight bite. Remove from heat and swirl in 1 teaspoon sesame oil.