Easy Gyoza Soup
A steaming bowl of gyoza soup in rich dashi broth with shiitake mushrooms, Napa cabbage, and tender dumplings – a cozy and comforting meal ready in just 15 minutes.
Equipment
- 1 Pressure cooker with good sealing ring and working valve
Ingredients
Main ingredients
- 3 cups dashi broth fresh or from instant packs
- 2 tablespoons sake
- 1 tablespoon soy sauce
- ¼ teaspoon salt
- 150 g Napa cabbage sliced into strips
- 50 g fresh shiitake mushrooms trimmed and sliced
- 12 gyoza dumplings pork or veggie-filled
- 30 g scallions thinly sliced
- 1 teaspoon toasted sesame oil
Instructions
Instructions
- Pour the dashi broth into the pressure cooker and heat it over medium until a gentle simmer forms.
- Stir in the sake, soy sauce, and salt to combine the flavors.
- Add the Napa cabbage and sliced shiitake mushrooms. Let cook for 5–7 minutes until tender but still slightly crisp.
- Gently add the gyoza dumplings into the simmering broth, careful not to tear them.
- Seal the lid and allow the dumplings to cook under pressure for 5–8 minutes, until they float and become tender.
- Release pressure naturally, carefully open the lid, stir in sliced scallions and toasted sesame oil, and serve hot.
Video
https://youtube.com/watch?v=uosWRS9-voQ%3Ffeature%3Doembed
Notes
Use frozen gyoza straight from the freezer — just cook them a minute or two longer. Instant dashi powder works well for shortcuts. Reheat leftovers on the stove for best texture and flavor.