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Gyoza Soup (Japanese Dumpling Soup)

Warm, comforting, and packed with authentic Japanese flavors, Gyoza Soup (Japanese Dumpling Soup) combines juicy pork-filled dumplings and crisp vegetables in a light, umami-rich broth. Perfect for cozy dinners or quick weeknight meals, this easy homemade soup delivers restaurant-quality flavor in every spoonful.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 380 kcal

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.