Gyoza Soup (Japanese Dumpling Soup)

Why You’ll Love This Recipe

I love how this soup combines convenience and flavor: store‑bought frozen gyozas, a few fresh veggies, and a savory broth come together quickly. It’s comforting, healthy, and I only need pantry staples and frozen dumplings to whip it up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Frozen vegetable gyozas

• Spring onions, thinly sliced

• Pak choi (baby bok choy), chopped

• Courgette (zucchini), spiralised or sliced

• Fresh ginger, finely grated

• Garlic clove, minced

• Vegetable stock (about 500 ml)

• Soy sauce

• Chilli oil

• Salt & pepper

Directions

1. I heat chilli oil in a saucepan over low heat, add half the sliced spring onions (white ends), season with salt, and fry briefly.

2. I throw in the frozen gyozas and fry for a couple of minutes.

3. I add minced garlic and grated ginger, fry for another minute.

4. I pour in the vegetable stock and soy sauce, then add pak choi and spiralised courgette.

5. I stir, cover, and simmer for about 7 minutes, until the veggies are just tender and dumplings are cooked through.

6. I serve it with the remaining fresh spring onions and a sprinkle of chilli flakes for extra heat .

Servings and timing

• Serves: 1

• Prep time: ~3 minutes

• Cook time: ~7 minutes

• Total: ~10 minutes
  I confirm these from the original recipe.

Variations

I’ve tried and loved several variations:

• Add ramen or rice noodles to make it more filling.

• Poach thinly sliced chicken or pork in the broth for extra protein.

• Include tofu (plain or crispy) for a vegetarian protein boost.

• Swap or add vegetables like sweetcorn, green beans, mushrooms, cabbage, or spring greens .

Storage / Reheating

I recommend enjoying this immediately—it’s so quick to make and tastes best fresh. If I do have leftovers, I separate the broth from dumplings and veggies to prevent soaking; I reheat the broth and veggies first, then quickly warm the dumplings .

FAQs

Can I boil frozen dumplings in the broth?

Yes—I drop them straight into the simmering broth, and the flavors infuse into both dumplings and soup, making it more delicious .

How long do the dumplings take to cook?

They need about 7 minutes simmering in broth after an initial fry; frozen dumplings might take a little longer .

Are gyozas gluten free?

Most store‑bought gyozas use wheat‑based wrappers, so they’re not gluten‑free. I’ve seen some gluten‑free options in supermarkets—check labels if needed .

Can I freeze or reheat this soup?

It’s best fresh since dumpling wrappers get soggy over time. If needed, I freeze broth separately and reheat, adding fresh dumplings later .

What if I don’t have spiralised courgette?

I just slice the courgette instead—it cooks in about the same amount of time with great texture and flavor.

Conclusion

This gyoza soup is a lifesaver when I want something quick, nourishing, and satisfying. With minimal prep and only 10 minutes to cook, it’s become a go‑to on busy days. I love how versatile it is—I can dress it up with noodles, extra protein, or different veggies depending on what’s on hand. Give it a try, and I think you’ll love its simplicity and flavor as much as I do!