Gyoza Soup Recipe

Prepare cabbage

Finely shred the napa cabbage, sprinkle with a pinch of salt, place in a bowl and let sit 5 minutes. Squeeze out and discard excess water to prevent a watery filling.

Mince aromatics

Finely mince the garlic and grate or finely mince the fresh ginger. Thinly slice 2 scallions (use white and light green parts) for the filling.

Combine filling ingredients: in a bowl, mix ground pork, drained cabbage, minced garlic, ginger, sliced scallions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp salt, and 1/4 tsp white pepper. Stir until well combined and slightly sticky (this helps fillers bind).

Assemble gyoza

Place a gyoza wrapper on your palm or a flat surface. Put about 1 teaspoon (≈10–12 g) of filling in the center. Wet the wrapper edge with a little water. Fold in half and pleat/seal edges to form crescent-shaped dumplings. Repeat until all filling/wrappers are used (about 24). Keep covered with a damp towel so wrappers do not dry out.

Bring the broth: in a large pot, bring 6 cups chicken stock (or dashi) to a gentle boil. Add 1 tbsp soy sauce, 1 tsp mirin (if using), sliced shiitake mushrooms, 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning; keep at a simmer.

Poach the gyoza: once broth is simmering, gently add the assembled gyoza in a single layer (work in batches if necessary). Stir gently to prevent sticking. Return to a gentle simmer and cook for 5–6 minutes until wrappers are translucent and filling is cooked through (internal temp for pork should reach 71°C / 160°F).

Add greens: during the last 1–2 minutes of cooking, add baby spinach or chopped bok choy to the pot and cook until wilted (about 1 minute).

Finish the soup: remove from heat. Stir in 1/2 tsp toasted sesame oil. Taste and adjust with additional salt or soy sauce if needed.

Ladle 3–4 gyoza into each serving bowl and pour hot broth with mushrooms and greens over them.

Garnish with thinly sliced green onions (reserve some raw green parts for freshness) and an extra drizzle of toasted sesame oil if desired. Serve immediately with optional dipping sauce (mix 2 tbsp soy sauce, 1 tbsp rice vinegar and 1/2 tsp chili oil).