Sui-Gyoza Soup is popular to eat especially in winter in Japan. This dish will warm your body up in cold weather. Also the dish has a lot of vegetables.
Gyoza means potstickers and/or dumplings in Japanese.
There are several types of Gyoza in Japan such as Yaki-Gyoza (Pan-fried Gyoza), Sui-Gyoza (Boiled Gyoza), Mushi-Gyoza (Steamed Gyoza), Age-Gyoza (Deep-fried Gyoza), and so on.
Yaki-Gyoza is more common than Sui-Gyoza in Japan. Sui-Gyoza is very common in China. I will introduce Sui-Gyoza Soup to cook at home easily.
Ingredients (2-3 bowls):
- 8 small fresh *Gyoza or 4 big fresh *Gyoza (**I made 8 small fresh *Gyoza using with Japanese Gyoza wrapper this time. Please note the sizes of Japanese Gyoza wrapper and US egg roll wrapper are different.)
- 1 onion
- 1/2 carrot
- 1 small canned cut mushroom (about 113g, 8oz)
- 1 small green onion
- 1 teaspoon *sesame oil
- 750 ml (25floz) water
- 1 tablespoon soy sauce
- 2 tablespoons *Torigara soup powder (Japanese chicken soup stock)
- 1/2 teaspoon white sesame (If you like)
-> See pictures A, B, and C.
Here is how to make it at home. Cooking time is about 45 - 55 minutes.
- Make fresh Gyoza. -> See step 1. - 5. from another article of GYOZA. Meanwhile, boil 750 ml (25floz) water in a small - medium pot. Cut the carrot into bite size chunks and thinly. Chop a green onion into small pieces. Slice an onion.
- After water boils, add *Torigara soup powder (Japanese chicken soup stock). Mix thoroughly. -> See picture D.
3. Add soy sauce and *sesame oil. -> See picture E.
4. Add carrots and onions, mix and simmer for 1-2 minutes. -> See picture F.
5. Add mushrooms, mix and simmer for 1 minute. -> See picture G.
6. Add *Gyoza and simmer for 3-5 minutes or Gyoza skin becomes little clear. (Cooking tips: Try little soup before serving and if you feel that it is too salty, add more hot water and adjust the taste as you like.) -> See picture H.
7. Pour Gyoza soup in bowls. Add the green onion and sprinkle white sesame on top.