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Gyoza Soup

Gyoza soup with a clear, golden broth simmered with ginger and garlic, then filled with tender gyoza dumplings. Finished with bok choy, mushrooms, green onions, and a sesame/chili oil topping for big dumpling-broth 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen or fresh gyoza/potsticker dumplings
  • 20 gyoza/potsticker dumplings Use 20–24 for a hearty soup; adjust to fit your pot.
Bok choy
  • 2 cup bok choy Chopped into bite-size pieces.
Shiitake mushrooms
  • 1 cup shiitake mushrooms Sliced.
Green onions
  • 4 green onions Sliced for topping.
Chicken broth
  • 4 cup chicken broth
Soy sauce
  • 2 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil Plus extra for drizzling, if desired.
Mirin
  • 1 tbsp mirin
Rice vinegar
  • 1 tsp rice vinegar
Garlic
  • 2 garlic Minced cloves.
Fresh ginger
  • 1 tbsp fresh ginger Grated.
Chili oil and sesame seeds
  • 1 chili oil For serving.
  • 1 sesame seeds For serving.
Salt
  • 0.5 tsp salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Bring the chicken broth to a simmer in a large Dutch oven, then stir in the garlic, grated ginger, soy sauce, mirin, and rice vinegar. Keep it at a steady simmer (about 200°F/93°C) for 5 minutes, stirring once or twice so aromatics distribute.
Cook the mushrooms
  1. Add the sliced shiitake mushrooms to the simmering broth. Simmer for 3 to 4 minutes until the mushrooms soften and the broth stays gently bubbling.
Cook the gyoza
  1. Add the gyoza directly to the simmering broth without overcrowding. Cook according to package directions (typically 5 to 7 minutes) until the dumplings are cooked through and tender.
Wilt the bok choy and finish
  1. Add the chopped bok choy and simmer for 2 to 3 minutes until wilted but still bright green. Stir gently once so all pieces get contact with the broth.
  2. Stir in the sesame oil, then taste and season with salt. Adjust seasoning to your preference and keep the soup at a light simmer while serving.
Serve
  1. Ladle the gyoza soup into bowls and top with sliced green onions, sesame seeds, and chili oil. Serve immediately while the broth is hot and the dumplings are still juicy.

Notes

For best texture, keep the broth at a gentle simmer (not a rolling boil) once the gyoza are added so they don’t break. Store leftovers in the refrigerator up to 3 days; reheat gently until hot, and add a splash of broth if needed. Freezing is not recommended because the gyoza texture can soften. For a gluten-free option, use gluten-free gyoza and gluten-free soy sauce.