Easy Gyoza Soup
This comforting Japanese gyoza soup features garlicky dumplings simmered in savory dashi broth with mushrooms, Napa cabbage, and a drizzle of toasted sesame oil — perfect for a cozy night in.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 3 cups Dashi
- 2 tablespoons Sake
- 1 tablespoon Soy sauce
- 0.25 teaspoon Salt
- 150 grams Napa cabbage sliced into strips
- 50 grams Fresh shiitake mushrooms trimmed and sliced
- 12 Gyoza dumplings fresh or frozen
- 30 grams Scallions thinly sliced
- 1 teaspoon Toasted sesame oil
Instructions
Instructions
- Pour dashi into the cooker and bring it to a gentle boil over medium heat.
- Add sake, soy sauce, and salt. Stir well to mix the flavors.
- Add Napa cabbage and shiitake mushrooms. Close and lock lid. Cook for 5–7 minutes after pressure builds.
- Release pressure naturally. Open lid and gently add gyoza dumplings to the pot.
- Close lid again and cook under pressure for 6–8 minutes. Do a quick release.
- Drizzle toasted sesame oil, stir, add scallions, and ladle into bowls to serve hot.
Video
https://youtube.com/watch?v=uosWRS9-voQ%3Ffeature%3Doembed
Notes
For best results, use frozen dumplings with a few extra minutes of cook time. Store components separately if saving for later. The broth can be reused for noodle dishes.