This gyoza soup recipe can be your go to recipe when you’re running late and need to get in lots of veggies and flavour without putting any time or effort in.
Table of Contents
Gyoza soup is like a simplified Japanese dumpling soup, as we’re using ready made frozen dumplings that we cook within a simply seasoned broth, using minimal cupboard staple ingredients.
It only takes 10 minutes! You’ve gotta try it
Gyoza is a type of Japanese dumpling. They are usually filled with a type of meat : i.e. chicken/pork and seafood : i.e. prawn or vegetables (cabbage, mushroom) etc. It’s often referred to as the Japanese version of Chinese pot-sticker dumplings.
They can be cooked through steaming, boiling or pan frying, if you want a crispy dumpling. In this recipe they are cooked primarily through boiling.
Frozen Vegetable Gyoza
I chose the ‘vegetable fusion gyoza’ by Itsu for this soup. They’re packed with vegetables, tofu and soya mince.
Pak Choi/Courgettes and Spring Onions
For any brothy soup, I love adding pak choi and courgette as the vegetable additions. The spring onion is half used as an aromatic to flavour the broth and half used as a garnish to add crunch texture to top.
Vegetable/Chicken Stock/Soy Sauce
Just a simple stock cube and boiling water works perfectly as the base of our broth with soy sauce for the salty umami punch.
See the recipe card for full information on all ingredients and quantities.
3. Add the chilli oil into a medium sized saucepan on a low heat. Add ½ of the thinly sliced spring onion (the whiter end) into the pan and season with salt. Throw in the dumplings and fry for a couple of minutes (Image 3).
4. Next, add the garlic and ginger to fry for a minute before adding the stock (Image 4).
5. Then add the soy sauce, all the pak choi and spiralized courgette (Image 5).
6. Stir to combine and pop a lid on top. Simmer for around 7 minutes. Serve with a sprinkle of spring onion and chilli flakes. Enjoy! (Image 6).
I definitely consider gyozas to be healthy, especially vegetable packed gyozas. The ones we use in this recipe are ready made dumplings that are frozen and packed with a mixture of veg, tofu and quorn. This means they’re loaded with a variety of micronutrients and also two sources of vegetarian protein.
Gyozas that are fried in a lot of oil are obviously higher in calories, however we are submerging them in broth and boiling them within the soup.
To increase the calories/portion size
Add ramen/rice noodles to the broth to add some more carbohydrates to the soup.
To increase protein
Add thinly sliced chicken/ pork to poach within the broth.
Add blocks of tofu to cook within the broth, or add crispy tofu if you prefer. Here’s my popular crispy soy tofu recipe that would work perfectly with this gyoza soup.
Other vegetables you could add: Sweetcorn, mange tout, green beans, mushrooms, spring greens and cabbage
Yes! It’s actually better to cook them within the broth as the seasoning and aromatics infuse into the dumplings, making the dish far more flavourful.
We’re pouring the frozen gyoza straight into the broth. It’ll temporarily cool the water but will return back to a boil after a minute.
The gyozas used in this recipe have a wrapping made from wheat flour, so they are sadly not gluten free. I’ve had a quick research though and have seen a few gluten free gyozas sold by some brands so check with your local supermarket.
This recipe is best made and eaten immediately. It only takes 10 minutes to whip up 1 serving so you hopefully won’t have a reason to reheat or freeze it anyway.
If you tried this Gyoza Soup (Japanese Dumpling Soup) recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x