Big fan of Japanese gyoza? Here’s another way you can eat and serve gyoza- in a soup! Gyoza Soup, also known as Sui Gyoza, is a popular dish in Japan. Small dumplings filled with pork and veal, these gyoza dumplings are served in a rich chicken broth along with some Chinese cabbage and green onions! The best part is that these gyozas 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!
My family LOVES dumplings all of all kinds, but my kids especially love gyoza dumplings. They are packed with juicy meat and veggies and served with a delicious dipping sauce. Not to mention you can have them boiled and fried!
For today’s recipe, I’ll be showing you a different way of serving up gyoza… in a warm bowl of soup!
Why You Will Love Gyoza Soup
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.
Plus, the homemade 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!
What Is Gyoza Soup?
Gyoza soup is also called potsticker soup or even easy dumpling soup. My recipe shows you how to make homemade gyoza dumplings using homemade gyoza wrappers. These soft dumplings melt in your mouth and are filled with pork and shallots and the unique spice of ginger and sake.
The dumplings sit in an irresistible sauce that is flavoured with umami from soy sauce, ginger, and sesame. Add some Chinese cabbage and chopped shallots for some extra crunch and taste!
Ingredients Needed To Make Homemade Gyoza Soup
There are three different parts to this recipe – the gyoza wrappers, gyoza filling, and the soup itself. I’ll share more information about the ingredients I used below. Remember, all the exact ingredient amounts are in the printable recipe card at the bottom of this post.
For the wrappers, I used just three simple ingredients. All you need is some plain flour, baker’s flour, and hot water. Yes, that’s it!
There are a lot more ingredients in the filling than the wrappers. Here’s what I used, along with any notes about them.
- Pork and Veal Mixed – Make sure it is minced (or ground). It needs to fit easily in the wrappers. You can use chicken or beef instead, as long as it is mince meat.
- Chinese Cabbage – It must be finely chopped. Use green cabbage as a substitute for the Napa or Chinese cabbage.
- Shallots – We call them shallots, other places call them scallions or green onions.
- Soy Sauce – If you are gluten-free, use gluten-free soy sauce or coconut aminos instead.
- Sake – Either dry sherry or a dry white wine can be substitute for sake.
- Sesame Oil – For the best flavor, use a rich sesame oil.
- Ginger Juice – If you don’t have ginger juice, you can use a tablespoon of fresh grated ginger.
- Salt – Only use as much as you need to enhance the rest of the flavours.
You’ll need these ingredients to make a rich and flavourful broth:
- Torigara Soup – This is my favorite chicken bone stock. You can also make your own stock from leftover chicken bone too.
- Soy Sauce – Use gluten-free soy sauce or coconut aminos if you are gluten-free.
- Ground Ginger – Ground ginger is better than fresh because it dissolves in the broth.
- Sesame Oil
- White Sesame
- Salt and Pepper
- Chinese Cabbage – Use green cabbage if you don’t have Chinese cabbage on hand.
- Shallots – Also called scallions, these are for the garnish and a bit of a crunch.
How To Make Gyoza Soup From Scratch
There are three parts to making the soup. First, you have to make the wrappers. Then, you fill the wrappers. Finally, cook it all in the broth.
All the steps are in the printable recipe card, but first, here is a little overview of each step!
Make the Gyoza Wrappers
This part takes a bit of time. After you make the dough, wrap it up in saran (plastic) wrap and set it aside for an hour. This gives it time to set up and becomes easier to handle.
Then, sprinkle flour on the countertop or table. Knead the dough and then roll it into a long, thin roll.
Next, divide the roll into 20 small balls. These are going to be the gyzoa wrappers. Roll them into a thin, flat, round shape. They should be about 2mm thick.
Keep them covered in flour to avoid them sticking to the table.
Fill The Wrappers
Now, you are ready to fill the wrappers! Combine all the filling ingredients in a mixing bowl and stir them until they are completely mixed.
Then, place about a tablespoon of the mixture in the middle of the wrapper. Fold it in half and seal them from one side to the other. Fold and crimp it to seal it completely.
Do this for all 20 wrappers.
Make The Soup
Start by boiling about 1.2 L of water in a really large pot. Then, add all the ingredients, including the gyoza. Cook it for about 5-10 minutes – or just until the gyoza is fully cooked.
What To Serve With Gyoza Soup
This soup is hearty enough to be a meal all on its own. Or, you can use it as a meal starter for your favorite chicken recipe! It will taste delicious with karaage – Japanese fried chicken.
You can also serve it with a simple and tasty teriyaki chicken. The sesame spices taste great with this chicken katsu curry too. The options are pretty endless!
Before I get to the printable recipe card, here are some questions people often ask about making potsticker soup.
How do you store gyoza soup?
The best way to store leftover gyoza soup is in an airtight container in the refrigerator. It will stay fresh for up to 3 days. After 3 days, the texture will start to soften and it won’t be as tasty.
What are gyoza made of?
The wrappers are just a combination of flour and water. You can add whatever fillings you want to the middle of them. They are usually a combination of mince meat, vegetables, and an umami-based sauce.
Can you freeze gyoza dumplings?
Yes, you can freeze gyoza dumplings!
The best way to do that is to wrap them up individually in saran wrap and then place them in a resealable freezer-safe food storage bag. They will stay fresh in the freezer for about 6 months.
Do I have to cook the meat before filling the gyoza dumplings?
No, you do not have to cook the meat first. As the dumplings cook, it completely cooks the meat too.
Video Tutorial On How To Make Homemade Gyoza Dumplings For Soup
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!
If you enjoyed this gyoza soup recipe, here are some more Japanese soup recipes you might want to try next. They are some of my favorites!
Here is my recipe for gyoza soup and If you liked it, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter, and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles.
Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
- 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.
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