How to Make Gyoza Soup (Japanese Dumpling Soup) That Clings

By Sudachi · 40 min

Ingredients

Instructions

1. Roughly cut 100 g napa cabbage and cut 30 g carrot into thin matchsticks; set aside for the soup.
2. Finely chop 1 tbsp leek and 25 g garlic chives, grate ½ tbsp ginger and 1 clove garlic, and put them together on a plate for the filling.
3. Put 100 g ground pork in a bowl, sprinkle with ¼ tsp salt and knead for about 1 minute until sticky.
4. Add the leek, chives, ginger and garlic, then 1 tsp koikuchi soy sauce, 1 tbsp toasted sesame oil and 1 tsp sake. Mix lightly until evenly distributed.
5. Wrap about 1 tbsp of filling in each wrapper, sealing firmly. Arrange on a tray and refrigerate for about 15 minutes.
6. Pour 500 ml dashi into a pot. Add ½ tsp sugar, 1 tbsp mirin, 1 tbsp koikuchi soy sauce, ¼ tsp salt and ½ tsp chicken bouillon powder, and stir. Add the cabbage and carrot, then heat over medium until gently simmering, not boiling.
7. Slide in the gyoza one at a time, keeping them apart for the first few seconds. Bring back to a simmer, then reduce to low.
8. Cover and gently simmer for 5 minutes, until the gyoza float and look slightly translucent.
9. Divide the soup and gyoza among bowls, top with green onions, chili flakes and white pepper, and finish with a drizzle of sesame oil.

Summarized from Sudachi's video. Watch it for the details.

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GarlicGingerScallionCarrotCabbageGround porkLeekNapa cabbage