Gyoza Soup

This gyoza soup (aka dumpling soup, potsticker soup, wonton soup) combines gyoza dumplings with a flavorful broth, crunchy bok choy, and udon noodles or chewy rice cakes! Use homemade or store bought gyoza!

5 from 8 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Soup

Cuisine Japanese, Korean

Servings

Calories 520 kcal

Ingredients

16 oz prepared gyoza dumplings homemade or store-bought (try with Trader Joe's Pork Potstickers!)
12 oz Korean rice cakes or similar quantity of udon noodles
6 oz baby bok choy leaves separated, cut into bite-sized pieces if desired
4 green onions white and green portions sliced thin and separated

For Soup Broth:

4 to 5 cups chicken stock or similar
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon freshly minced garlic
1 tablespoon ginger paste or freshly minced ginger
¼ teaspoon white sugar
¼ teaspoon MSG optional

Instructions

Combine all of the soup broth ingredients plus the white portions of the green onions in a medium-sized pot. Set over medium high heat until simmering, then reduce heat to low and simmer for at least 10-15 minutes.
Meanwhile, bring a large pot of water to a boil for the dumplings and rice cakes (or noodles). Do NOT cook the dumplings in the soup broth, there isn't enough liquid to boil them properly and their residue may affect the soup's taste and texture.
As needed, rinse and gently separate the rice cakes in a bowl of water. Cook the rice cakes in the large pot of water until just tender (about 1 minute for the kind I use) then use a slotted spoon to transfer them directly to the serving dishes.
If using udon noodles-- boil per package instructions, then strain and transfer directly into the serving dishes.
Cook the dumplings in the large pot of boiling water until they are cooked through and begin to float, about 3 to 4 minutes.
Transfer the cooked dumplings directly into the serving dishes.
Pour the broth through a fine mesh strainer and into the serving bowls, over top of the dumplings.
Add the baby bok choy and the green portion of the green onion, and serve immediately.
(I like to add my baby bok choy raw and let them cook in the soup, but if you want it cooked a bit more, you can boil them for a minute in the large pot of water)

Notes

I like to make this using either my Homemade Gyoza Dumplings, or Trader Joe's Pork Gyoza Potstickers.

Nutrition

Serving: 0.25 batchCalories: 520kcal

Keyword Dumpling and Rice Cake Soup, Dumpling Soup, Gyoza, Gyoza Soup, Japanese Gyoza, Korean rice cakes, Potsticker Soup, Rice Cake Soup, Wonton Soup