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Gyoza Soup

Gyoza soup combines pork dumplings, shiitake mushrooms, and napa cabbage in a ginger-soy chicken broth. The gyoza simmer until their wrappers are tender and their centers reach 165°F, then sliced scallions finish each bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger grated
  • 8 oz shiitake mushrooms stems removed and caps sliced
  • 6 cups low-sodium chicken broth
  • 2 tbsp soy sauce
  • 4 cups napa cabbage thinly sliced
  • 1 package (16 oz) frozen pork gyoza
  • 4 scallions thinly sliced

Equipment

  • 1 5-quart pot

Method
 

  1. Heat the sesame oil in a 5-quart pot over medium heat. Add the ginger and mushrooms and cook, stirring, for 3 to 4 minutes, until the mushrooms begin to soften.
  2. Add the chicken broth and soy sauce and bring to a gentle boil. Stir in the cabbage and simmer for 3 to 4 minutes, until wilted.
  3. Add the frozen gyoza and simmer gently for 6 to 8 minutes, or according to the package directions, until the wrappers are tender and the centers reach 165°F.
  4. Remove the pot from the heat, stir in the scallions, and serve.

Notes

For food safety, check that the gyoza centers reach 165°F. Refrigerate leftovers for up to 3 days; freezing is not recommended because it can affect the gyoza texture. For a vegetarian variation, use vegetable broth and vegetable gyoza.