Another way to eat gyoza, besides the classic pan-fried version, is to eat them boiled in soup! These gyoza are handmade from scratch, including the gyoza wrappers, so you know exactly what’s in it and you can avoid the nasty preservatives that are added to the store-bought stuff.
Plus the gyoza wrappers only need 3 ingredients and it’s all so simple to make! Once you’ve finished making all the gyoza, just pop them into the tasty soup for a few minutes and it’s done!
My family and I love gyoza so we always like to make it together. My daughter especially loves gyoza and has been asking me to make this soup version for a while. She first had this gyoza soup when she went to Japan and was staying with my sister and she just loved it so much. I usually make pan-fried gyoza so I called my sister in Japan and she gave me her recipe so I could finally make it.
This recipe is easy for anyone to make because you don’t need any special ingredients, everything should be available at your local grocery store. If you are unsure about how to wrap the gyoza, you can follow the instructions on our pan-fried gyoza recipe or watch the video below! You can also subscribe to our new YouTube channel to watch more Japanese recipes. I hope you enjoy this gyoza soup!
- 75 g plain flour
- 75 g baker's flour
- 90 ml hot water
- 250 g pork and veal mixed mince
- 1 cup of finely chopped Chinese cabbage
- 1 cup of finely chopped shallots
- 1 tbs soy sauce
- 1 tbs sake
- 1 tbs sesame oil
- 1/2 tbs ginger juice
- 1 tsp salt
- 2 x 5 g packets of Torigara soup chicken bone stock
- 1.2 L water
- 1 tsp soy sauce
- 1 tsp ground ginger
- 1 tsp sesame oil
- 2 tsp white sesame coarsely ground
- Salt and pepper to taste
- 2 leaves of Chinese cabbage
- Finely chopped shallots to garnish
- Place all the flour and water in a mixer and kneed for about 5 minutes.
- Roll it into a round shape and wrap it with saran wrap then set aside for an hour.
- After 1 hour, sprinkle some flour on a kitchen bench surface and knead and roll the dough into a long, thin roll.
- Divide it into 20 small balls and roll each of them into a thin, flat round shape with a rolling pin (about 2mm thick). Keep them covered in flour to avoid sticking.
- Place all the ingredients into a large bowl and mix them well with your hand.
- Place one gyoza wrapper on one hand and place about 1 tbs of the mince mixture on the centre of the wrapper.
- Put a little bit of water on half of the wrapper.
- Fold the wrapper in half and start to seal them from one side by folding/crimping.
- Repeat the process for all 20.
- Boil 1.2 L of water in a large pot.
- Add the soy sauce, ground ginger, sesame oil, and ground sesame and mix into the water.
- Add the cabbage, salt and pepper, and gyoza and stir.
- Once the gyoza is fully cooked (takes about 5 minutes), remove from the heat and serve!
Some mince will be leftover so it can be used for meatballs or you can double the gyoza wrapper amount.