Gyoza Soup Pressure Cooker Recipe
This cozy vegan gyoza soup features crispy-bottomed dumplings, fresh vegetables, creamy cashew broth, and chewy udon noodles, all made quickly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon neutral oil for browning
- 10 vegan gyoza frozen
- 2 tablespoons water for steaming gyoza
- 2 baby bok choy halved, or 1 large sliced into quarters
- 6 cremini mushrooms cleaned and sliced
- 2 ¾ cups vegetable stock
- 2 packages (200g) fresh udon noodles
- 3 tablespoons cashew butter or tahini
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar or white wine vinegar
- ¼ teaspoon sesame oil
- 1 - 2 tablespoons chili crisp to taste
Instructions
Instructions
- Heat oil in the pressure cooker over medium heat. Add frozen vegan gyoza and brown for 2-3 minutes.
- Add water and cover to steam for another 2-3 minutes. Remove gyoza and set aside.
- To same pot, add bok choy and mushrooms. Sauté for 3-4 minutes.
- Pour in vegetable stock and bring to simmer. Cook veggies for 5-7 minutes.
- In small bowl, whisk cashew butter or tahini with soy sauce and vinegar until smooth.
- Pour mixture into pot and let broth simmer 2-3 minutes more.
- Add fresh udon noodles and cook per package, about 3-4 minutes.
- Return gyoza to pot to warm through, about 1-2 minutes.
- Ladle soup into bowls and top with chili crisp before serving.
Notes
Refrigerate leftovers up to 3 days. Add splash of broth when reheating. Freeze gyoza and broth separately for best texture.