Cozy Gyoza Soup with Dashi and Chicken Broth
Japanese · Organized from the video by Sudachi | Japanese Recipes | Yuto Omura
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Ingredients · 4 servings
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Steps
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- 1
Prep the vegetables: finely chop 1 tbsp of the Japanese leek white part and slice 25 g of garlic chives. Set aside.
💡 Regular chives or scallion greens can substitute for garlic chives.
- 2
Prep the soup vegetables: cut 100 g of napa cabbage into bite-size pieces and julienne 30 g of carrot.
💡 Regular cabbage can be used instead of napa cabbage.
- 3
Prepare the pork: In a bowl, combine 100 g ground pork and 1/4 tsp salt. Knead for 60 to 90 seconds until pale and sticky.
💡 The salt helps the proteins bind to hold the filling together.
⏱ 60 to 90 seconds
- 4
Mix the filling: Add the grated ginger, garlic, chopped leek, chives, 1 tsp soy sauce, 1 tbsp toasted sesame oil, and 1 tsp sake. Mix lightly to combine.
💡 Don't overmix; just enough to bring everything together.
- 5
Assemble gyoza: Wrap about 1 tbsp of filling into each of the 10 wrappers. Seal the edges firmly, pinching out any trapped air.
💡 Use thicker water-gyoza style wrappers to prevent tearing in the broth.
- 6
Build the broth: In a medium pot, combine 500 ml dashi, 1/2 tsp sugar, 1 tbsp mirin, 1 tbsp soy sauce, 1/4 tsp salt, and 1/2 tsp chicken bouillon. Add the cabbage and carrot.
💡 A pot at least 20 cm (8 inches) across provides enough room for the dumplings.
- 7
Simmer the soup: Bring the broth to just below a boil. Once small bubbles line the edge, drop the dumplings in one at a time. Simmer for 4 to 6 minutes until they float, then cover and simmer for another 5 minutes until translucent.
💡 If using frozen gyoza, bring the broth back to a gentle simmer before adding them.
🔥 simmer → boil⏱ 4 to 6 minutes⏱ 5 minutes
- 8
Finish and serve: Turn off the heat. Drizzle with toasted sesame oil. Spoon dumplings into bowls, ladle broth over, and garnish with green onions, white pepper, and chili flakes.
💡 The starch from the wrappers will slightly thicken the broth, which is intentional.
Tips
- To prevent dumplings from sticking, slide them into the pot one at a time.
- If you want a clear broth, boil the dumplings in a separate pot of water first, then move them to the soup.
- The starch from the wrappers makes the broth cling to the tongue; this is a desired texture.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Sudachi | Japanese Recipes | Yuto Omura on YouTube