This gyoza soup is hands down the fastest, easiest and satisfying than any take out soup. This gyoza soup recipe uses frozen gyoza (dumplings) to speed up the cooking process, making it a perfect weeknight meal.
Gyoza Soup:
This dumpling soup is bursting with flavors. Loaded with vegetables and premium quality broth that gives a depth of flavor to this recipe. This soup makes a perfect delicious meal when crunch on time. You can easily adapt ingredients to your liking by adding more veggies or non -vegetarian dumplings.
What is Gyoza :
Gyoza is a kind of dumpling with a filling wrapped into pieces of dough. Potstickers, wontons, momos & gyozas are all dumplings originating from different Asian countries. The main difference lies in the type of thickness of the dough and cooking method. Gyoza is the Japanese version of a dumpling. These are steamed fried to preserve the juiciness. Gyozas are long and have thinner outer covering.
To speed up the cooking process I have used the frozen store bought gyozas. Potstickers & wontons work perfect for this recipe too. Make sure you read the cooking instructions behind the dumpling packet. Over cooking may break the dumplings
Ingredients and substitutes to make this gyoza soup:
- Sesame Oil: I use toasted sesame oil for most of the Asian cooking as it enhances the flavor of the recipe. It gives a beautiful nutty flavor to the recipe. Alternatively, you can use any neutral flavored oil like grapeseed, canola, sunflower or vegetable oil.
- Vegetable Stock: I use Better Than Bouillion , vegetable base for making the stock for my soup. Alternatively, you can use good quality stock cubes for this recipe.
- Coconut Aminos: I prefer using coconut aminos as its has far less sodium as opposed to soy sauce. Coconut aminos is salty and umami in flavor but definitely more mild, slightly sweeter than soy sauce. Feel free to use tamari or soy sauce if you don’t have coconut aminos.
- Gyozas: I have used frozen Thai vegetable gyozas from Trader Joes . Any kind of dumplings like: wontons, potstickers, momos work perfectly well for this recipe. Use a frozen variety to speed up the cooking process. Alternatively , just add boiled pasta or noodles of your choice to this soup recipe.
- Vegetables: I have used thinly sliced cabbage, carrots and scallions for this recipe. Feel free to add veggies of your choice. Here are a few options: bok choy, kale, spinach, mushrooms, broccoli.
How to make vegetable broth for the soup:
To cut down cooking time I use Premieum Better Than Bouillion Seasoned Vegetable Base. Simply add 5 tsp of Better Than Bouillon in 5 cups of hot water, give everything a mix. Stock is ready. Alternatively, you can use stock cubes from knoor to make the stock.
How to make spring onions curl:
Cut the spring onions into sections and slice them lengthwise thinly. Place the sliced spring onions in a bowl of iced water. Make sure the spring onions are well submerged in water. Allow them to curl up for 5-7 minutes. Remove from the water and pat dry with paper towel. Garnish the soup with these.
