Gyoza Soup (Japanese Dumpling Soup)
There’s comfort in a bowl that hugs you back — warm broth shimmering with delicate aromatics, tender vegetables, and a little cluster of dumplings that burst with savory, juicy filling. That’s the essence of Gyoza Soup (Japanese Dumpling Soup): a humble, soulful dish that’s equal parts technique and heart. Whether you want a fast weeknight dinner or a show-stopping bowl to serve guests, this guide will walk you through everything I’ve learned as a professional chef about building complex flavor with simple ingredients, folding perfect gyoza, and turning a soup into a memorable experience.
Below you’ll find a thorough, easy-to-follow recipe, step-by-step techniques, pro tips, variations (vegetarian, miso, seafood), make-ahead strategies, serving suggestions, and troubleshooting — everything needed to make outstanding Gyoza Soup at home.
Why Gyoza Soup works: flavor, texture, comfort
Gyoza are Japanese pan-fried dumplings descended from Chinese jiaozi — thin-skinned parcels packed with savory filling. When paired with a clear, umami-forward broth, they transform from appetizer to a full, comforting meal. The magic of Gyoza Soup (Japanese Dumpling Soup) lies in three contrasts working in harmony:
- Texture — crisp-bottomed (if pan-fried) or supple boiled dumplings against tender greens and slurpable broth.
- Flavor layers — salty soy, faint sweetness from mirin or vegetables, aromatic ginger and garlic, and the deep umami of dashi or stock.
- Temperature — steaming hot soup balanced with cool garnishes (scallions, sesame oil, chili oil) to brighten each bite.
Keep those contrasts in mind as you build the recipe; they’ll make a simple bowl feel layered and deliberate.
Overview: what you’ll make
This recipe serves 3–4 people and produces a clear, flavorful broth with 16–20 gyoza, leafy greens, and a few optional vegetables. You can use homemade gyoza wrappers (I include a dough method below) or buy pre-made wrappers for speed. The method gives two cooking approaches:
- Pan-fry then simmer (best for texture: crisp then tender)
- Boil directly in broth (faster and excellent when using frozen dumplings)
I’ll give full ingredient lists, exact steps, timing estimates, and optional changes so you can adapt to what’s in your kitchen.
Ingredients (serves 3–4)
For the gyoza filling (makes ~18–20 gyoza)
- 350 g (12 oz) ground pork (or ground chicken/turkey; for a vegetarian version use firm tofu + finely chopped shiitake)
- 150 g (1 heaping cup) napa cabbage, finely shredded — squeeze out excess water
- 3–4 garlic cloves, minced
- 1½ tablespoons fresh ginger, finely grated
- 3 scallions, finely sliced (white + green parts separated)
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon sake or dry sherry (optional but adds depth)
- 1 teaspoon sugar (balances saltiness)
- 1 teaspoon salt
- ½ teaspoon freshly ground white pepper (or black)
- 1 tablespoon cornstarch (binds filling and yields succulence)
Gyoza wrappers
- ~20 store-bought round gyoza wrappers (11–12 cm / ~4.5 inches diameter)
OR, if making from scratch (see dough method below), enough for 18–24 wrappers.
For the soup broth
- 1.2–1.5 liters (5–6 cups) dashi stock (kombu + katsuobushi) OR a light chicken stock (use vegetable stock for vegetarian).
- 2 tablespoons soy sauce
- 1½ tablespoons mirin (or a pinch of sugar and a little water if you don’t have mirin)
- 1 teaspoon sake (optional)
- Salt to taste (usually ½–1 teaspoon)
- Fresh ginger slices (2–3 thin slices) and 1 small garlic clove, crushed (optional, for aromatics)
Vegetables & finishers
- 200–250 g baby bok choy or napa cabbage, halved or quartered if large
- 100 g shiitake mushrooms, stems removed and sliced (optional)
- 100 g enoki mushrooms or sliced carrots (optional)
- 2 scallions, thinly sliced for garnish
- Fresh cilantro or mitsuba (optional)
- Sesame oil and chili oil (ra-yu) for finishing
- Toasted sesame seeds (optional)
- Thin soy-sesame dipping sauce on the side for extra flavor
Equipment & timing
- Large mixing bowl
- Wok or large skillet (for pan-frying/steaming gyoza)
- Large pot (for soup)
- Rolling pin (if making wrappers)
- Dumpling pleater or your hands
- Spider/skimmer or slotted spoon
Time estimate:
- Using store-bought wrappers and prepared stock: 45–60 minutes total.
- Making wrappers from scratch: add 45–60 minutes (including dough rest).
- Make-ahead: gyoza can be made and frozen; soup comes together in ~20 minutes if dumplings are frozen or store-bought.
Step-by-step: make the gyoza filling
- Prep the cabbage: Finely shred the napa cabbage, sprinkle a pinch of salt, let sit 10 minutes, then squeeze out as much moisture as you can using a clean towel. This keeps filling from becoming watery, which prevents soggy wrappers and splitting.
- Combine aromatics: In a mixing bowl add minced garlic, grated ginger, and the white parts of the scallions.
- Add proteins & seasonings: Add ground pork (or chosen protein), soy sauce, sesame oil, sake, sugar, salt, and cornstarch. Mix gently but thoroughly — use chopsticks or a spatula and fold in one direction until the mixture is sticky. Add the squeezed cabbage and fold until evenly distributed. Finish with the green parts of the scallions. Taste a tiny bit (cook a pea-sized piece in a pan) and adjust seasoning if needed. Keep the filling chilled until ready to wrap.
Chef tip: Stickiness is good. The cornstarch and protein proteins will help the filling hold together and create juicy texture when cooked.
Optional: basic gyoza wrapper dough (if you want to make them from scratch)
Ingredients:
- 250 g all-purpose flour
- 125–140 ml boiling water (start with less, add as needed)
- A pinch of salt
Method:
- Place flour and salt in a bowl. Pour boiling water gradually while stirring with chopsticks or a fork until a shaggy dough forms.
- Cool slightly then knead on a lightly floured surface until smooth (8–10 minutes). Dough should be soft, not sticky. Cover with plastic wrap and rest 30 minutes.
- Divide into 18–24 pieces, roll each into a small ball, flatten with palm, and roll into a thin circle about 3–4 mm thick. Dust with flour to avoid sticking. Keep covered to prevent drying.
Note: Homemade wrappers are thin and tender; they take practice. Store-bought wrappers are perfectly fine and save time.
How to fold perfect gyoza (three common styles)
- Classic pleated crescent: Place 1 tsp of filling in center, wet edge with water, fold in half, and use your thumb to create 4–6 tiny pleats on one side, pressing each pleat to the flat side. This ensures a tight seal and the classic look.
- Simple half-moon: Fold in half and pinch tight — fastest, good for beginners.
- Chinese-style round bundle: Gather edges and twist at the top (less common for Japanese gyoza, but works for soup).
Pro tip: Work on a slightly damp surface, and keep unused wrappers under a damp towel. Overfilling causes splitting. Aim for about 1 level teaspoon of filling—enough to taste the filling but not so much that it bursts.
Cooking methods — pick your texture
1) Pan-fry then simmer (best texture; my favorite)
This gives you the delightful contrast of a slightly crisp bottom that softens in the broth.
- Heat a nonstick skillet or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil.
- Arrange gyoza flat-side down with a little space between them. Sear until the bottoms are golden brown, about 2–3 minutes.
- Carefully pour in ½ cup water (or more depending on pan size) and immediately cover. Reduce heat to medium-low and let steam for 4–5 minutes. This cooks the filling through.
- Uncover and let any remaining water evaporate; if you want an extra crispy bottom, leave on heat until the surface re-crisps. Remove gyoza from pan and set aside.
- Bring your prepared broth to a gentle simmer (see next section), add vegetables and mushrooms to soften, then gently slide the gyoza into the broth to warm for 1–2 minutes. Ladle into bowls.
2) Boil directly in broth (quick and gentle)
Perfect when you want a softer dumpling or when using frozen gyoza.
- Bring the broth to a simmer. Carefully add gyoza (do not overcrowd) and simmer for about 4–6 minutes, until dumplings float and filling is cooked through.
- Add vegetables and simmer another 1–2 minutes. Avoid vigorous boiling to prevent tearing.
3) Steam (for a tender, soft dumpling)
Steam gyoza over boiling water for 8–10 minutes; then transfer to broth.
Building the perfect broth
The broth is the backbone of Gyoza Soup (Japanese Dumpling Soup). Aim for clarity, umami, and balance.
- Dashi-based (my preferred, authentic light broth): Make kombu dashi (5–10 minutes) and finish with katsuobushi (bonito flakes). Strain and return to pot. Add soy sauce, mirin, and a touch of sake. Keep it at a gentle simmer (do not boil vigorously if using kombu).
- Chicken broth (heavier, richer): Use homemade or good-quality low-sodium store-bought chicken stock. Add kombu for a hint of sea flavor if desired. Finish with soy and mirin.
- Vegetarian dashi: Hydrate dried shiitake with kombu for a deep, vegetal dashi. Use tamari instead of soy for gluten-free options.
Season the broth gradually — the gyoza add saltiness too, especially if pan-fried with soy-based fillings. Taste before serving.
Assembling the soup
- Bring broth to a gentle simmer, add sliced shiitake and carrots. Simmer until vegetables are tender.
- If using baby bok choy, add stems first (they take longer), then leaves near the end (30–60 seconds).
- Add gyoza using a spider or slotted spoon — if pan-fried, briefly warm in the broth; if boiled directly, they’ll already be cooked.
- Ladle into warm bowls so the temperature doesn’t drop. Garnish with sliced scallions, a small drizzle of sesame oil, a few drops of chili oil if you like heat, and a sprinkle of toasted sesame seeds. Serve with soy-sesame dipping sauce on the side.
Variations & adaptations
Vegetarian / Vegan Gyoza Soup
- Filling: Firm tofu (pressed), finely chopped shiitake mushrooms, shredded cabbage, grated ginger, soy/tamari, sesame oil, cornstarch. Add a touch of miso for depth.
- Broth: Kombu + shiitake dashi, tamari instead of soy, mirin or a little maple syrup for sweetness. Finish with sesame oil and sliced scallions.
Miso Gyoza Soup
- Prepare a light dashi or chicken stock. Off the heat, dissolve 1–2 tablespoons white miso into some broth, then whisk into pot — do not boil miso. Add gyoza and greens; miso adds rich savory-salty depth and pairs well with pork and mushroom fillings.
Spicy variant
- Add a tablespoon of chili garlic paste, or finish each bowl with a teaspoon of ra-yu (chili oil). You can also add thin slices of jalapeño or a spoonful of kimchi for a Korean-Japanese twist.
Seafood gyoza
- Use minced shrimp or scallop mixed with a little white fish and ginger. Light kombu dashi with a splash of sake complements seafood neatly.
Noodle Gyoza Soup
- Add cooked thin ramen noodles, udon, or rice noodles to the bowl for extra substance. Add cooked noodles just before serving to avoid them absorbing too much broth.
Make-ahead, freezing, and storage
- Make-ahead filling: Store in the fridge up to 24 hours. Keeps textures and flavor.
- Freezing gyoza: Lay uncooked gyoza on a tray, freeze until solid (1–2 hours), then transfer to a freezer bag. They’ll keep 2–3 months. Cook from frozen by adding a minute or two to steam/boil time. Pan-fry from frozen: add a few extra minutes to steaming step.
- Leftover soup: Store in an airtight container up to 2 days in the fridge. If you plan to reheat, avoid adding noodles before storing. Gyoza will soften in storage; refresh by crisping in a hot skillet then adding to reheated broth.
Common problems & troubleshooting
- Wrappers fall apart in soup: This usually means they were overfilled or not sealed properly. Use less filling, wet the edges thoroughly, and press to crimp. Also avoid harsh boiling; gentle simmer is kinder to wrappers.
- Soggy dumplings after pan-frying then simmering: Don’t steam them so long that they go mushy. Steam until just cooked, remove from pan once they’ve set, then warm briefly in your hot broth.
- Broth tastes flat: Finish with a splash of acid (rice vinegar or a squeeze of lime), or a small spoon of miso or extra soy. Fresh ginger and thinly sliced scallions at the end perk it up.
- Filling is dry or crumbly: Add a teaspoon or two of water or sesame oil to the mixture. The cornstarch helps lock in juices, but too much lean meat can be dry — adding a small amount of fat (a tablespoon of pork fat or olive oil) helps.
Serving suggestions & pairings
- Condiments: Soy-sesame dipping sauce (equal parts soy and rice vinegar, a dash of sesame oil, minced chili or chili oil to taste), toasted sesame seeds, chopped scallions, shichimi togarashi (seven-spice), and finely grated ginger.
- Sides: Light Japanese pickles (tsukemono), steamed rice, or a small cucumber salad. For a heartier meal, serve with a side of crispy tempura or grilled fish.
- Drinks: Hot green tea, jasmine tea, or a crisp lager. A dry sake (junmai) is a beautiful match for pork gyoza; for vegetarian versions, a light white wine or sparkling water with lemon works well.
- Presentation: Serve in wide bowls so the dumplings are visible. Arrange gyoza on top of the greens, drizzle oil in a circular motion for a glossy sheen, and finish with microgreens or mitsuba for a restaurant touch.
Chef’s tips to elevate your Gyoza Soup
- Use layers of umami: Combine dashi and a bit of chicken stock or add dried shiitake to a chicken stock for extra depth.
- Don’t over-salt early: As the soup reduces slightly and gyoza are added, salt intensifies. Season gently and finish at the end.
- Rest your filling: If you can, make the filling and let it sit 15–30 minutes in the fridge. The flavors marry and the filling firms up, making wrapping easier.
- Texture contrast: If you pan-fry the gyoza, crisp only the bottoms and then let them soften in the broth; this provides the best mouthfeel.
- Finish with aroma: A final drizzle of toasted sesame oil, a scatter of scallions, and a pinch of shichimi go a long way toward making the bowl smell irresistible.
Frequently Asked Questions (FAQ)
Q: Can I use frozen gyoza?
A: Absolutely. Frozen gyoza are perfect for soup — either boil directly in the broth or pan-fry from frozen with a slightly longer steaming time.
Q: Can I make Gyoza Soup gluten-free?
A: Yes. Use gluten-free wrappers or rice paper wrappers, tamari instead of soy sauce, and ensure your dashi or stock contains no wheat additives.
Q: How do I keep gyoza from sticking together when freezing?
A: Freeze them individually on a tray until solid, then transfer to a sealed bag. This keeps them separated and makes cooking convenient.
Q: Can I make the soup vegan?
A: Yes — use kombu + shiitake dashi, plant-based filling (tofu + mushrooms), and tamari. Finish with a touch of sesame oil for richness.
Final thoughts
Gyoza Soup (Japanese Dumpling Soup) is deceptively simple and wonderfully flexible. It’s a recipe that rewards small, thoughtful steps — squeezing water from cabbage, ensuring a tight seal, building a layered broth — culminating in a bowl that’s more than the sum of its parts. Once you master the filling and folding, this soup becomes a canvas: swap proteins, change the broth, add noodles, or create a miso-forward version. Each variation tells a slightly different story.
Gyoza Soup (Japanese Dumpling Soup)
Ingredients
For the Gyoza Filling:
- 350 g ground pork or chicken/tofu for variations
- 150 g napa cabbage finely shredded and squeezed dry
- 3 –4 garlic cloves minced
- 1½ tbsp grated fresh ginger
- 3 scallions thinly sliced (white and green parts separated)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sake or dry sherry optional
- 1 tsp sugar
- 1 tsp salt
- ½ tsp white pepper
- 1 tbsp cornstarch
For the Gyoza Wrappers:
- 20 store-bought gyoza wrappers or homemade if preferred
- For the Soup Broth:
- 6 cups 1.5 liters dashi or chicken stock
- 2 tbsp soy sauce
- 1½ tbsp mirin
- 1 tsp sake optional
- Salt to taste
- 2 –3 ginger slices and 1 crushed garlic clove optional aromatics
Vegetables & Garnish:
- 200 g baby bok choy or napa cabbage
- 100 g sliced shiitake mushrooms
- 2 scallions thinly sliced
- Sesame oil and chili oil for drizzle
- Toasted sesame seeds optional
Instructions
Step 1: Prepare the Gyoza Filling
- Mix the minced garlic, grated ginger, and scallion whites in a large bowl.
- Add ground pork, soy sauce, sesame oil, sake, sugar, salt, and cornstarch. Stir until sticky.
- Fold in the squeezed cabbage and scallion greens. Chill until ready to use.
Step 2: Assemble the Gyoza
- Place 1 teaspoon of filling in the center of each wrapper.
- Wet the edge with water, fold in half, and pleat one side to seal tightly.
- Repeat until all dumplings are filled.
Step 3: Cook the Gyoza (Pan-Fry & Steam Method)
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Place gyoza flat-side down and cook until golden (2–3 minutes).
- Add ½ cup water, cover, and steam for 4–5 minutes.
- Remove the lid and cook until crisp again on the bottom.
Step 4: Make the Broth
- In a pot, bring dashi or chicken stock to a gentle simmer.
- Add soy sauce, mirin, sake, and aromatics.
- Adjust salt to taste.
Step 5: Assemble the Soup
- Add mushrooms and bok choy stems to the simmering broth; cook until tender.
- Gently slide the cooked gyoza into the broth and simmer for 2–3 minutes.
- Serve hot, garnished with scallions, sesame oil, chili oil, and sesame seeds.
Notes
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid breaking the dumplings.
- Freezing Tip: Freeze uncooked gyoza on a tray, then store in freezer bags for up to 3 months.
- Vegetarian: Use tofu and shiitake mushroom filling with vegetable dashi.
- Miso version: Stir 1–2 tbsp white miso into hot broth (off heat).
- Spicy version: Add chili paste or drizzle with ra-yu chili oil.
- Serving Tip: Pair with rice or serve with soy-vinegar dipping sauce on the side.