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Gyoza Soup

Gyoza soup with tender potstickers and a clear ginger-dashi-style chicken broth, simmered with garlic, ginger, soy sauce, mirin, and vinegar. Finished with bok choy, shiitake, and a drizzle of sesame oil plus chili oil for warm, savory flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gyoza soup base and vegetables
  • 22 gyoza/potsticker dumplings Frozen or fresh, about 20–24 total.
  • 2 cup bok choy Chopped.
  • 1 cup shiitake mushrooms Sliced.
  • 4 green onions Sliced.
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil Plus extra for serving if desired.
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 clove garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 chili oil For serving.
  • 1 sesame seeds For serving.
  • 1 salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer the ginger broth
  1. Bring the chicken broth to a simmer in a large pot, then stir in the minced garlic, grated ginger, soy sauce, mirin, and rice vinegar.
  2. Simmer for 5 minutes to meld the flavors, keeping the broth at a steady simmer (gentle bubbles, not a hard boil).
Cook the mushrooms
  1. Add the sliced shiitake mushrooms to the simmering broth and cook for 3–4 minutes until tender.
Cook the gyoza
  1. Add the gyoza dumplings directly to the simmering broth and cook according to package directions (usually 5–7 minutes) until cooked through.
Wilt the bok choy
  1. Add the chopped bok choy and cook for 2–3 minutes until wilted and bright green.
Season and serve
  1. Stir in the sesame oil, then taste and season with salt until the broth is balanced.
  2. Serve hot, topped with sliced green onions, sesame seeds, and a drizzle of chili oil.

Notes

Pro tip: keep the broth at a steady simmer while cooking the gyoza so the wrappers stay tender rather than splitting. Store leftovers in the fridge up to 3 days; reheat gently to avoid overcooking the dumplings. Freezing is not recommended for best texture. If you want a gluten-free version, use gluten-free gyoza wrappers and tamari instead of soy sauce.