Nothing helps to warm up in the lows of the winter like a delicious and filling soup. There is a wide variety of broths, stews, and noodle soups to choose from, but we were craving something with some chewy and meaty dumplings. Cue, Japanese gyoza chicken soup!
Gyoza, a popular Japanese dumpling dish, has a fascinating history that can be traced back to its Chinese origins. The culinary concept of dumplings made its way to Japan through cultural exchanges, particularly during the Tang Dynasty. However, it was not until the early 20th century that gyoza gained prominence in Japan.
In 1910, a Chinese restaurant in Yokohama called Rairaiken is credited with introducing gyoza to the Japanese palate. Initially, gyoza were known as "gyoza dumplings," with the term "gyoza" derived from the Chinese word "jiaozi," which refers to a variety of filled dumplings. They can also be steamed or poached in a flavorful broth.
Over time, gyoza transformed to suit Japanese tastes and preferences. Japanese gyoza typically features a thinner, more delicate wrapper compared to their Chinese counterparts. The filling often consists of a mixture of ground pork or chicken, cabbage, garlic, ginger, and other seasonings.
Gyoza has become a beloved and ubiquitous dish in Japan, enjoyed as a snack, appetizer, or main course. It is commonly served at home, in restaurants, and even at special events. The rich history showcases the adaptability and creativity in transforming foreign culinary influences into beloved local traditions.
The basis of the best soups comes down to a delicious homemade broth. There are a lot of ways to make homemade chicken broth, but I like to take a whole chicken carcass (just bones and trimmings) and submerge it in cold water with a half head of garlic, quartered onion, and scallion ends, a couple of celery sticks, and maybe a few fingers pinch of black peppercorns. Bring to a simmer and cook for about 2 hours or until fragrant. Strain and cool and use in all your favorite soup recipes!
Once your stock is done, let's get into some hand-folded gyoza. The hardest ingredient to come by is the gyoza wrapper, which is available at most Asian supermarkets. But the wrapper can be made by hand as well, it’s just a few extra steps!
These gyoza will be filled with cabbage and chicken, and it will start by salting finely chopped cabbage. This process will draw moisture out and contribute to a better textured and seasoned filling in the final product. Let sit for 15 minutes before placing it in a towel and wringing as much moisture out as possible.
Once your cabbage is wrung dry, place it in a bowl with thinly sliced scallions, minced garlic, sesame oil, ground chicken, sugar, potato starch, and some salt. Mix well to incorporate all the ingredients together for the filling.
Folding is one of the most involved parts of this recipe but can be an exercise in meditation and playing with your food. Sprinkle a tray lightly with potato starch and mix a tablespoon of potato starch with 2 tablespoons of water. Place a gyoza skin in one hand with the floured side side down. Dip a finger in a mixture of potato starch mixed with water and wet the entire edge of the skin (to keep the skin glued shut).
Add ¾ tablespoon of filling to the center of the gyoza skin. Using the index fingers and both thumbs, fold the skin and pinch it together making three pleats. Since these are going into a soup, they don’t have to be pleated, but I like the movement of pleating my dumplings. Repeat the process until you’ve used up all the filling. Extra filling can be spread on a piece of bread and pan-fried for some delicious gyoza toast!
To assemble the soup, combine homemade chicken stock, chopped napa cabbage, minced ginger, and salt, and bring to a boil. Add all the gyoza and boil, stirring occasionally, until all the gyoza are cooked through about 3-5 minutes. Evenly divide the soup into bowls and garnish with remaining scallions sliced on a bias. Drizzle with chili crisp for a kick of spice. Enjoy!
Chicken Gyoza Soup
Hand folding gyoza is an art form, where you find yourself in a rhythm to get everything in one happy bundle. To warm up in these dog days of winter, we simmered these Japanese-style dumplings in homemade chicken broth for a cozy and fragrant meal.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
2 cups green cabbage, finely chopped
3 teaspoons salt, divided
½ cup scallions, thinly sliced plus 2 tablespoons sliced on a bias, for garnish
1 teaspoon garlic, minced
1 tablespoon toasted sesame oil
8 ounces ground chicken or turkey
1 teaspoon sugar
1 teaspoon MSG (optional)
2 tablespoons potato starch, plus more for folding and dusting
32 round gyoza skins, 3-½ inches in diameter (about 1 pound)
6 cups homemade chicken broth
6 ounces napa cabbage leaves, chopped
1 tablespoon ginger, minced
Chili crisp or chili oil, for garnish
Directions:
SALT CABBAGE. Place finely chopped cabbage in a large bowl with 1 teaspoon of salt and thoroughly mix. Let sit for 15 minutes before placing it in a towel and wringing as much moisture out as possible.
MIX FILLING. Back into the large bowl add drained cabbage, ½ cup thinly sliced scallions, minced garlic, sesame oil, ground chicken, sugar, 2 tablespoons potato starch, and 1 teaspoon of salt into the bowl. Thoroughly mix ingredients until it becomes a sticky mix that holds together, about 3 minutes.
FOLD. Sprinkle a tray lightly with potato starch and mix a tablespoon of potato starch with 2 tablespoons of water. Place a gyoza skin in one hand with the floured side side down. Dip a finger in a mixture of potato starch mixed with water and wet the entire edge of the skin (to keep the skin glued shut). Add ¾ tablespoon of filling to the center of the gyoza skin. Using the index fingers and both thumbs, fold the skin and pinch it together making three pleats. Repeat the process until you’ve used up all the filling.
COOK. In a soup pot, combine homemade chicken stock, chopped napa cabbage, minced ginger, and the remaining 1 teaspoon salt and bring to a boil. Add all the gyoza and boil, stirring occasionally, until all the gyoza are cooked through about 3-5 minutes. Remove from heat.
SERVE. Evenly divide the soup into bowls and garnish with remaining scallions sliced on a bias. Drizzle with chili crisp for a kick of spice. Enjoy!
Chef’s Notes:
If potato starch isn't available, corn starch works as a substitute.
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