Japan
Gyoza soup
Dumplings that skipped the frying pan and went straight for a hot bath.
70 minTime
25 gProtein each
mildSpice
Boiled, not fried2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original381kcal
25 gprotein
3 gfibre
70minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Stir the maida and a pinch of salt with the hot water, knead 5 minutes until smooth, cover and rest 30 minutes.
- 2Salt the napa cabbage for 10 minutes, then squeeze dry. Mix with the chicken, half the spring onion, the grated ginger, garlic, 1 tbsp soy sauce, sesame oil and pepper. Stir in one direction for a minute.
- 3Roll the dough into 24 thin 8 cm circles. Fill each with a heaped teaspoon, wet the edge, fold into a half moon and pleat 4 or 5 times. Keep them under a damp cloth.
- 4Simmer the stock with the sliced ginger, shiitake, sugar and remaining soy sauce for 10 minutes.
- 5Slide in the gyoza a few at a time and keep the broth at a gentle simmer for 7 minutes. Add the bok choy for the last 2 minutes. Cut one open to check the chicken is cooked through with no pink.
- 6Ladle into bowls and scatter the rest of the spring onion and the sesame seeds.
Serve it like this
Serve in deep bowls with four or five gyoza each, bok choy tucked to one side and broth ladled to just below the dumplings.