I love to share a recipe that’s such a big hit in my house but I know so many others might not have been introduced to yet… sharing the foodie love is what I am here for after all. This is one such recipe. OH HELLO Gyoza Soup (or Sui Gyoza). My kids love the frozen bags of gyoza, but they’re not a full meal (more like a snack or starter with dips), so I decided to make a soup, adding vegetables and noodles too to make sure it’s a fully filling lunch or dinner. Trust me when I say it tastes far more impressive than the cooking time of 15 minutes would suggest!
Why you’ll love this Gyoza Soup recipe
⭐️ Lots of rich, delicious flavours ⭐️ A full meal ready in 15 minutes ⭐️ Can be adapted to vegetarian What we’re going for is the bringing together of gorgeous flavours and spice while keeping that much-needed simplicity and speed to our recipe. Obviously, the additional shortcut of the pre-made frozen gyoza is the answer to making this a quick recipe, which a lot of supermarkets sell (both meat and veggie options). However, if you’d like to have a go at a more authentic homemade Gyoza Soup recipe involving making your own dumplings from scratch, you could try out this recipe by Chopstick Chronicles.
Dumpling options
I use meat gyoza in this soup recipe, but you can buy vegetable gyoza if you don’t eat meat. There are a number of options of meat too, usually including chicken, beef, pork and prawn. Choose whatever you prefer.
Be aware that the liquid will have soaked up into the noodles so it won’t be quite the same as when it’s fresh. Still delicious though! In the freezer This recipe does not freeze well, I wouldn’t recommend. However, if you don’t have and or want to buy a jar you can substitute with another type of curry paste or 1tsp curry powder. You can also omit all together, but there will be much less flavour. I have found that not all Thai red curry pastes have the same heat so if yours is particularly fiery or depending on your tastes, add a little less. The peanut butter gives the soup some additional richness and thickens the broth but it’s fine to leave it out if you hae an allergy or simply don’t like it. It’s best to initially add 1 litre of stock to the soup and you can then add more if you feel it needs it. Different brands of noodles and gyoza are more absorbent than others so just see as you make it! Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
