Gyoza Soup
A warming Japanese dumpling soup featuring frozen gyoza in a fragrant ginger-garlic broth with mushrooms and cabbage.
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.
Notes
In my third test I found rotating dumplings halfway prevents sticking without tearing skins.
I store dumplings separately in the fridge to keep skins firm when reheating.
Adding thin carrot ribbons brightens color and texture on chilly evenings.
Nutrition
Serving: 350gCalories: 280kcalCarbohydrates: 30g
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