Gyoza Soup (Non-Folding)
Easy Gyoza Soup (No-Folding Required)
The other day, my kids asked for gyoza. I had everything ready, ground pork, cabbage, wrappers - everything. But honestly? I just didn’t have the energy to fold them all. If you’ve ever made a big batch of gyoza, you know it’s not hard… but it can take time. That’s when this no-folding Gyoza Soup idea came to the rescue.
It turned out warm, flavorful, and incredibly satisfying, just what we needed. It’s like a cozy gyoza hot pot, and the best part? No battle with folding each dumpling!
What Is Gyoza Soup?
This is a deconstructed version of Japanese-style dumplings (gyoza), served in a rich, savory, and creamy broth. Instead of wrapping the pork mixture inside the wrappers, you simmer the filling directly in the soup, then drop the wrappers in at the end—like wide noodles or dumpling skins. It’s fuss-free and fast, but still full of the same comforting flavors.
RECIPE
Servings: 4-5
Time: 20 min
Ingredients:
1/8 head Napa cabbage, chopped (I didn’t use this time)
3-4 bunches Nira chinese chives
1/2 lb ground pork
3 cloves garlic, minced
1 tbsp sesame oil
2 cups water
2 tbsp miso paste
2 cups unsweetened soy milk
12-15 gyoza wrappers
My Kitchen Tools:
Instructions:
Prep the ingredients:
Finely chop the napa cabbage, nira chives, and garlic.
Grind sesame seeds.
Sauté the pork:
In a pot, heat sesame oil over medium heat.
Add the garlic and stir-fry until fragrant.
Add the ground pork and doubanjiang.
Cook until the pork is browned and fully cooked.
Simmer the soup:
Add the chopped napa cabbage, nira, water, torigara powder, and miso paste.
Stir to combine and let it simmer until the cabbage becomes soft and tender.
Add soy milk:
Pour in the soy milk and ground sesame seeds, and gently heat through.
Be careful not to let it boil once the soy milk is added to prevent curdling.
Drop in the wrappers:
Drop each gyoza wrappers into the soup.
Let them cook for 1–2 minutes until soft and silky.
Finish:
Sprinkle with toasted sesame seeds before serving.
Optional: Add chopped scallions, chili oil, or a soft-boiled egg for extra flair.
Tips & Variations
Make it vegetarian: Swap pork for tofu or mushrooms, and use vegetable or mushroom broth instead of torigara.
Spice level: Adjust the doubanjiang to your heat preference, or leave it out for a kid-friendly version.
Make it ahead: Prepare the soup base in advance. Just reheat and add the wrappers before serving for best texture.
