Gyoza Soup Recipe Quick And Easy Japanese Dumpling Soup

Name: Gyoza Soup Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Ingredients: 5 vegetable gyozas (frozen or homemade); 2 spring onions (thinly sliced, white and green parts separated); 1 clove garlic (minced); 20 g fresh ginger (grated); 0.5 bulb pak choi (chopped); 0.5 courgette (spiralized or finely sliced); 500 ml vegetable stock; 1 tbsp soy sauce; 1 tbsp chilli oil; salt and pepper (to taste)

Introduction: Why Gyoza Soup Deserves a Spot in Your Weeknight Rotation

If you’ve ever stared into your fridge wondering how to whip up something warm, quick, and satisfying, this gyoza soup recipe might be your new fallback. It takes ten minutes, uses frozen dumplings, and delivers that comforting depth you’d expect from a slow-cooked Asian soup.

Gyoza soup topped with fresh herbs in a light soy broth — Gyoza soup served hot with herbs and mushrooms in a savory broth

Jump to Recipe

This is ideal for anyone who craves a homemade meal without the prep chaos. Whether you’re winding down after work or need something light but filling, gyoza soup hits the mark. It’s flexible enough for vegetarians, upgrade-friendly for meat lovers, and cozy enough to make it onto any spring recipes list.

Here, you’ll get a quick guide to ingredients, clear steps, and tips for using everything from frozen to homemade dumplings. Let’s keep it simple, fresh, and full of flavor.

Ingredients for Gyoza Soup (Frozen or Homemade Dumplings)

This recipe is designed to work with what you already have. Whether you grab frozen dumplings from the freezer or roll out homemade ones, the rest of the ingredients are minimal and easy to find. Here’s what you’ll need for one hearty bowl:

5 vegetable gyozas (frozen or homemade)
2 spring onions, thinly sliced
1 clove garlic, minced
20 g fresh ginger, grated
½ bulb pak choi, chopped
½ courgette, spiralized or sliced thin
500 ml vegetable stock (or chicken stock if preferred)
1 tbsp soy sauce
1 tbsp chilli oil
Salt and pepper, to taste

If you’re using frozen dumplings, no need to defrost. Just drop them straight into the broth. For homemade dumplings, cook them separately before adding them to avoid breaking.

This base gives you flexibility. Add mushrooms, sweetcorn, or even leftover rice if you want more volume. The focus is keeping the soup light, fast, and packed with fresh flavor.

How to Make Gyoza Soup (Step-by-Step Instructions)

Making gyoza soup is surprisingly simple. You don’t need fancy tools or long simmer times. Just one pot, fresh ingredients, and ten minutes. Here’s how to do it:

Heat the oil
Add one tablespoon of chilli oil to a medium saucepan over low heat. Toss in the white parts of the sliced spring onions with a pinch of salt. Let them sizzle for a minute or two to infuse the oil.
Add aromatics
Stir in the grated ginger and minced garlic. Cook for about one minute until fragrant but not browned.
Cook the dumplings
Place the gyozas directly into the pan. Let them sit for a couple of minutes to lightly sear and soak up flavor.
Build the broth
Pour in the vegetable stock and add the soy sauce. Stir gently to combine.
Add the vegetables
Drop in the pak choi and spiralized courgette. These soften quickly, so no need for long cooking.
Simmer and serve
Cover the pan and let the soup simmer for about seven minutes. The dumplings should be tender and the vegetables just cooked.

Top with the remaining spring onions and a few chilli flakes if you like some heat. Serve hot, straight from the pot.

Gyoza soup with chili flakes, spring onions, and dark soy broth — Bold and spicy gyoza soup topped with scallions, herbs, and heat

Tips for Cooking Dumplings in Soup Without Breaking Them

Dumplings can be delicate, especially when boiled in broth. The goal is to keep them intact while infusing the soup with their flavor. Here are a few key tips to get it right.

Start with low heat when adding dumplings to the pot. This helps them warm gently without falling apart. If they are frozen, drop them in directly and avoid stirring too much. Let them float and cook through naturally.

Once the broth is added, use a spoon to gently nudge the dumplings if needed. Avoid fast boiling. A gentle simmer is better for holding the dumpling shape and prevents tearing.

If you’re using homemade dumplings, consider steaming or pan-frying them separately before adding. This gives them structure and makes them less likely to fall apart in the broth.

Lastly, add soft vegetables like courgette or pak choi after the dumplings are mostly cooked. This prevents overcrowding and keeps the broth clear.

Variations: Vegan, Protein-Boosted, and Homemade Dumpling Options

Gyoza soup is flexible. With a few tweaks, you can match it to your dietary needs or preferences. Whether you want a vegan twist, more protein, or a scratch-made dumpling approach, here’s how to adjust.

For a vegan version, make sure your dumplings are plant-based. Brands like Itsu or homemade veggie gyozas work well. Swap chicken stock for vegetable broth and keep the toppings dairy-free.

To add more protein, poach thinly sliced chicken or pork in the broth before the dumplings go in. For a vegetarian protein boost, add cubed tofu or tempeh. You can pan-fry them first for extra texture.

Craving a noodle bowl next time? Try our creamy chicken ramen noodles for a cozy weeknight dinner.

For homemade dumplings, use wrappers filled with your favorite mix of vegetables, tofu, or minced meat. Cook them separately by steaming or boiling, then add them just before serving.

You can also mix in other vegetables like mushrooms, sweetcorn, or shredded cabbage. This is a good way to clear out your fridge while building flavor and texture in the bowl.

Frequently Asked Questions About Gyoza and Dumpling Soup

Can I use pan-fried dumplings in this soup?

Yes, you can. If you have leftover pan-fried gyoza, just add them at the end so they keep some of their crisp edges. They will soften a bit in the broth but still hold up well.

Do I need to thaw frozen dumplings first?

No, frozen dumplings can go straight into the soup. Just make sure the broth is hot enough to cook them through. Simmer gently for about seven to eight minutes.

Can I meal prep this soup?

Yes, but keep the broth and dumplings separate until serving. This prevents the dumplings from soaking up too much liquid and falling apart.

What other types of dumplings can I use?

You can use Japanese gyoza, Chinese jiaozi, or even Korean mandu. Each brings its own texture and filling style, so feel free to experiment.

Gyoza Soup Nutrition Info (Per Serving)

This gyoza soup keeps things light without cutting corners on flavor. Here is a basic nutritional breakdown based on one serving using vegetable dumplings.

Calories: Approximately 290 kcal
Protein: 9 grams
Carbohydrates: 26 grams
Fat: 17 grams
Fiber: 4 grams

If you add extras like tofu or chicken, the protein will go up. Noodles or rice will increase the carbohydrate count. Using low-sodium stock or lighter oil can help adjust the fat and salt levels if needed.

This makes it a well-balanced option for lunch or dinner, especially when you’re short on time but still want something nourishing.

Gyoza soup with golden dumplings lifted by chopsticks — A close-up of gyoza soup featuring crispy dumplings and fresh herbs

Final Thoughts: Why This Gyoza Soup Recipe Belongs in Your Spring Menu

Gyoza soup is one of those meals that fits almost any mood or season. It is warm but not heavy, quick but still comforting. If your spring menu needs something fast, flavorful, and packed with vegetables, this dish delivers.

It also offers flexibility. You can keep it simple with frozen dumplings and stock or build on it with homemade touches and added protein. The broth is easy to adjust and the base is forgiving.

Try it once and you might find yourself coming back to it again and again. If you make it, feel free to experiment and share how you make it your own.

Gyoza Soup Recipe

Emily Wilson

This quick and easy gyoza soup recipe is perfect for busy days. Made with frozen or homemade dumplings, fresh vegetables, and a flavorful broth, it’s a comforting Japanese-inspired meal ready in just 10 minutes.

Print Recipe Pin Recipe

Prep Time 3

Cook Time 7

Total Time 10

Course Main Course

Cuisine Japanese

Servings 1 bowl

Calories 291 kcal

Equipment

Saucepan

Ingredients

Gyoza Soup Ingredients

5 vegetable gyozas frozen or homemade
2 spring onions thinly sliced, white and green parts separated
1 clove garlic minced
20 g fresh ginger grated
0.5 bulb pak choi chopped
0.5 courgette spiralized or finely sliced
500 ml vegetable stock
1 tbsp soy sauce
1 tbsp chilli oil
salt and pepper to taste

Instructions

Heat the chilli oil in a medium saucepan over low heat. Add the white part of the spring onions with a pinch of salt. Cook for 1 to 2 minutes.
Add the garlic and ginger. Stir and cook for 1 minute until fragrant.
Add the gyozas and let them lightly sear in the pan for 2 minutes.
Pour in the vegetable stock and soy sauce. Stir gently.
Add the pak choi and courgette. Stir again, cover, and simmer for about 7 minutes.
Top with the green parts of the spring onion and serve hot with chilli flakes if desired.

Notes

For more protein, add tofu, chicken, or pork. For extra carbs, mix in ramen or rice noodles. Other vegetables like mushrooms, sweetcorn, or cabbage work well too.

Nutrition Facts (Per Serving)