Gyoza Soup Recipe

Prepare filling

In a mixing bowl combine ground pork, finely chopped napa cabbage, finely chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, salt, white pepper and cornstarch (if using). Mix thoroughly until the mixture becomes slightly sticky (about 1–2 minutes). This helps the filling bind.

Assemble gyoza

Place one gyoza wrapper on your palm or a work surface. Put approximately 1 teaspoon of filling in the center (adjust to wrapper size). Moisten the wrapper edge with a little water using your finger. Fold the wrapper in half over the filling and press to seal, creating small pleats along one edge if desired to ensure a tight seal. Repeat until all filling or wrappers are used (about 24 dumplings). Keep finished gyoza covered with a lightly damp towel to prevent drying.

Optional quick-cook check

If you want to reduce risk of undercooking when adding to soup, you can briefly pan-fry each gyoza (see note) or ensure soup simmers long enough after adding dumplings. For pan-fry option: heat 1 tablespoon oil in a nonstick skillet, add gyoza flat-side down, cook 2 minutes until golden, add 2 tablespoons water, cover and steam 3 minutes. Transfer to soup or serve separately.

Build stock

In a large pot combine chicken or vegetable stock and 1 cup water. Add kombu and dried shiitake if using. Bring to a gentle simmer over medium heat. Do not boil vigorously if kombu is present — keep at a low simmer for 8–10 minutes to extract flavor. Remove kombu before the stock reaches a full boil (after about 8 minutes) to avoid bitterness.

Season stock

Add soy sauce, mirin, salt and white pepper. Taste and adjust seasoning: add a little more soy sauce for saltiness or a pinch more salt if needed. Keep stock at a gentle simmer.

Cook gyoza in soup

Gently add the uncooked (or pre-cooked) gyoza into the simmering broth in a single layer, giving them space so they don't stick. Once added, maintain a gentle simmer (not a rolling boil) and cook for 5–6 minutes if dumplings are uncooked, or 3–4 minutes if pre-steamed/pan-fried, until the wrappers are translucent and the filling reaches 74°C/165°F. Stir gently once or twice to prevent sticking.

Add greens

About 2 minutes before the dumplings are done, add baby bok choy halves or spinach to the pot. Simmer until just wilted (1–2 minutes for spinach, 2–3 minutes for bok choy).

Ladle soup and dumplings into bowls. Garnish with thinly sliced scallions, a few cilantro leaves if using, a light drizzle of sesame oil and a few drops of chili oil or sprinkle of togarashi for heat. Serve immediately with optional dipping sauce on the side.

Whisk together soy sauce, rice vinegar, sesame oil and chili paste in a small bowl. Adjust ratios to taste (more vinegar for tang, more soy for salt, more chili for heat). Serve alongside bowls of gyoza soup for extra flavor.