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bowl of easy gyoza recipe served

Gyoza Soup Recipe

Discover how to make delicious gyoza soup with simple ingredients and potstickers. A cozy dish for any meal or gathering.
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Course: Dinner, Entree, lunch, Main Course, Side Dish, Soup
Cuisine: Asian, Japanese, Korean
Keyword: 20 minutes or less, broth, dumplings, easy recipes, Fall recipe, gyoza, potstickers, vegan option
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 3 servings
Calories: 72kcal

Equipment

Ingredients

  • ¾ tablespoon avocado oil or olive oil
  • ½ small onion chopped
  • 1 carrot peeled and sliced into thin rounds
  • 1 celery stalk chopped
  • ½ teaspoon garlic powder or 1 garlic clove, minced
  • 1 small tomato quartered
  • 5 cups chicken broth or vegetable broth for vegan
  • 12 Fresh or frozen Gyoza potstickers (about 6–8 per serving)
  • Salt and pepper to taste

Garnishes

  • chopped cilantro
  • thinly sliced scallions
  • thin red chili slices
  • gochujang
  • sesame oil
  • soy sauce
  • fish sauce
  • crispy garlic bits

Instructions

  • Prepare the vegetables: Chop the onion, carrot, and celery into small pieces so they cook quickly and evenly. Quarter the tomato.
    chopped onion celery and carrot
  • Sauté the aromatics: Heat avocado oil in a pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and sprinkle in the garlic powder. Sauté for 3 minutes until fragrant, but not browned.
    ¾ tablespoon avocado oil, ½ small onion, 1 carrot, 1 celery stalk, ½ teaspoon garlic powder
    saute mire poix
  • Add the broth: Pour in the chicken (or vegetable) broth. Stir gently and bring to a medium simmer.
    5 cups chicken broth
    pour broth in pot
  • Add the tomatoes.
    1 small tomato
    tomato
  • Add the Gyoza: Drop in your fresh or frozen gyoza potstickers — as many as you’d like while keeping a good ratio to the broth. Stir gently to prevent sticking.
    12 Fresh or frozen Gyoza
    place frozen gyoza in pot
  • Simmer until cooked: Let the soup simmer on medium heat until the potstickers float to the top and are cooked through (about 6–8 minutes for frozen).
  • Season and serve: Taste the broth and add salt and pepper as needed. Remove from heat.
    Salt and pepper
  • Garnish: Ladle the soup into bowls and top generously with chopped cilantro, thinly sliced scallions, and red chili slices for color and spice.
    Serve with lemon wedges, sesame oil, soy sauce, fish sauce, crispy garlic, or any other toppings you enjoy.
    chopped cilantro, thinly sliced scallions, thin red chili slices, gochujang, sesame oil, soy sauce, fish sauce, crispy garlic bits
    easy gyoza soup served in beautiful scalloped bowl

Notes

Make It Vegan
To make this a fully vegan soup, use vegetable broth and vegan vegetable potstickers (many grocery stores now carry plant-based versions). The result is just as flavorful and deeply comforting.

Nutrition

Nutrition Facts
Gyoza Soup Recipe
Amount per Serving
Calories
72
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.5
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
1469
mg
64
%
Potassium
 
172
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
3
g
6
%
Vitamin A
 
3411
IU
68
%
Vitamin C
 
3
mg
4
%
Calcium
 
28
mg
3
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.