One of my favorite soup recipes! It comes together in about 20 minutes if you have frozen dumplings on hand. I like to prep a huge batch of homemade dumplings and freeze them for later use in this recipe. This is sort of Korean / Japanese fusion, inspired by Korean dumpling and rice cake soup but made with gyoza instead of mandu, and a different style broth.
* 16 oz prepared gyoza dumplings, homemade or store-bought * 12 oz Korean rice cakes, or similar quantity of udon noodles * 6 oz baby bok choy, leaves separated, cut into bite-sized pieces if desired * 4 green onions, white and green portions sliced thin and separated
*For Soup Broth:*
* 4 to 5 cups chicken stock, or similar (pictured is 4 cups) * 2 tablespoon soy sauce * 1 tablespoon rice vinegar * 1 tablespoon toasted sesame oil * 1 tablespoon freshly minced garlic * 1 tablespoon ginger paste or freshly minced ginger * ¼ teaspoon white sugar * ¼ teaspoon MSG, optional
​
**Instructions**
1. Combine all of the broth ingredients plus the white portions of the green onions in a medium-sized pot. Set over medium high heat until simmering, then reduce heat to low and simmer for at least 10-15 minutes. 2. Meanwhile, bring a large pot of water to a boil for the dumplings and rice cakes (or noodles). *Do NOT cook the dumplings in the soup broth, there isn’t enough liquid to boil them properly and their residue may affect the soup’s taste and texture.* 3. As needed, rinse and gently separate the rice cakes in a bowl of water. Cook the rice cakes in the large pot of water until just tender (about 1 minute for the kind I use) then use a slotted spoon to transfer them directly to the serving dishes.If using udon noodles– boil per package instructions, then strain and transfer directly into the serving dishes. 4. Cook the dumplings in the large pot of boiling water until they are cooked through and begin to float, about 3 to 4 minutes. 5. Transfer the cooked dumplings directly into the serving dishes. 6. Pour the broth through a fine mesh strainer and into the serving bowls, over top of the dumplings. 7. Add the baby bok choy and the green portion of the green onion, and serve immediately.*(I like to add my baby bok choy raw and let them cook in the soup, but if you want it cooked a bit more, you can boil them for a minute in the large pot of water)*
​
This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!
Enoisa
You sure this ain’t [pro/chef]?
Rens_kitty_litter
Saving this post for this recipe. Thank you.
OrphanGoldenChild
What gives you the RIGHT to put this delicious food on my feed when I’m hungry?!
4 Comments
# Gyoza Soup
One of my favorite soup recipes! It comes together in about 20 minutes if you have frozen dumplings on hand. I like to prep a huge batch of homemade dumplings and freeze them for later use in this recipe. This is sort of Korean / Japanese fusion, inspired by Korean dumpling and rice cake soup but made with gyoza instead of mandu, and a different style broth.
**Original recipe:** [Gyoza Soup](https://www.craftycookbook.com/gyoza-soup/) ^(mod approved)
**Servings:** 4 servings, pictured in the bowl is 2 servings
My gyoza recipe is in this post: [r/food – Pan Fried Gyoza](https://www.reddit.com/r/food/comments/19esnyh/homemade_pan_fried_gyoza/)
​
**Ingredients**
* 16 oz prepared gyoza dumplings, homemade or store-bought
* 12 oz Korean rice cakes, or similar quantity of udon noodles
* 6 oz baby bok choy, leaves separated, cut into bite-sized pieces if desired
* 4 green onions, white and green portions sliced thin and separated
*For Soup Broth:*
* 4 to 5 cups chicken stock, or similar (pictured is 4 cups)
* 2 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon toasted sesame oil
* 1 tablespoon freshly minced garlic
* 1 tablespoon ginger paste or freshly minced ginger
* ¼ teaspoon white sugar
* ¼ teaspoon MSG, optional
​
**Instructions**
1. Combine all of the broth ingredients plus the white portions of the green onions in a medium-sized pot. Set over medium high heat until simmering, then reduce heat to low and simmer for at least 10-15 minutes.
2. Meanwhile, bring a large pot of water to a boil for the dumplings and rice cakes (or noodles). *Do NOT cook the dumplings in the soup broth, there isn’t enough liquid to boil them properly and their residue may affect the soup’s taste and texture.*
3. As needed, rinse and gently separate the rice cakes in a bowl of water. Cook the rice cakes in the large pot of water until just tender (about 1 minute for the kind I use) then use a slotted spoon to transfer them directly to the serving dishes.If using udon noodles– boil per package instructions, then strain and transfer directly into the serving dishes.
4. Cook the dumplings in the large pot of boiling water until they are cooked through and begin to float, about 3 to 4 minutes.
5. Transfer the cooked dumplings directly into the serving dishes.
6. Pour the broth through a fine mesh strainer and into the serving bowls, over top of the dumplings.
7. Add the baby bok choy and the green portion of the green onion, and serve immediately.*(I like to add my baby bok choy raw and let them cook in the soup, but if you want it cooked a bit more, you can boil them for a minute in the large pot of water)*
​
This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!
You sure this ain’t [pro/chef]?
Saving this post for this recipe. Thank you.
What gives you the RIGHT to put this delicious food on my feed when I’m hungry?!