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Gyoza Soup

Gyoza soup with dumplings simmered in a clear dashi-style broth infused with garlic, ginger, soy sauce, mirin, and rice vinegar. Simmered mushrooms and wilted bok choy add savory depth, finished with green onions, sesame oil, sesame seeds, and chili oil.
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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
  

Gyoza and aromatics broth
  • 20 gyoza/potsticker dumplings Frozen or fresh
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil Use for finishing
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 garlic Minced
  • 1 tbsp fresh ginger Grated
  • 1 tsp salt To taste
Vegetables and toppings
  • 2 cup bok choy Chopped
  • 1 cup shiitake mushrooms Sliced
  • 4 green onions Sliced
  • 1 chili oil For serving
  • 1 sesame seeds For serving

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Bring the chicken broth to a simmer in a large pot, then add the garlic, grated ginger, soy sauce, mirin, and rice vinegar. Keep it at a steady simmer so the flavors bloom in the broth.
  2. Simmer for 5 minutes, then add the shiitake mushrooms and cook for 3-4 minutes until softened and fragrant. You should see light bubbling across the surface and the mushrooms turning tender.
Cook the dumplings and vegetables
  1. Add the gyoza/potsticker dumplings directly to the simmering broth and cook according to package directions, usually 5-7 minutes, until cooked through. Watch for dumplings to float and the filling to be fully heated.
  2. Add the chopped bok choy and cook for 2-3 minutes until wilted. The stems should still hold a little structure while leaves turn vibrant and tender.
  3. Stir in the sesame oil, taste, and season with salt to taste. The broth should look glossy and smell nutty.
Serve
  1. Ladle the soup into bowls and top with sliced green onions, sesame seeds, and chili oil. Finish with a visible drizzle for a contrasting heat and aroma.

Notes

Pro tip: If your gyoza package specifies a different cook time for frozen vs. fresh, follow that timing so the dumplings stay tender and don’t overcook. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid dumpling toughness. Freezing is not recommended because bok choy texture can soften. For a lower-sodium option, use reduced-sodium soy sauce and taste for final salt at the end.