Gyoza Soup (Japanese Dumpling Soup) (2024)

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.

Why you should make this dumpling soup

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

What is a gyoza?

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.

Other easy soup recipes you might also love … One-Pot Creamy Tomato Tortellini Pasta Soup, 10 minute Vegetable noodle soup and Creamy Spiced Vegetable Ramen

Ingredients

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.

How to make this vegetable gyoza soup

1. Start by finely chopping the spring onions on a chopping board and separate the lighter and dark slices on a chopping board (Image 1).
2. Then spiralize the courgette, mince garlic and grate the ginger. (Image 2).

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).

Other Japanese inspired recipes … Chicken Katsu Curry, Tuna with Crispy Rice and Miso Cod with Veggie Noodles

Are gyoza healthy?

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.

Other soup recipes for you to try after this one … Pea and Mint Soup, Black Bean Soup and Creamy Satay Soup

FAQs