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Vegetable Gyoza Soup
4min read

Vegetable Gyoza Soup

by Valentina Concordia

4min read

The warming and spicy broth in this soup was made for these deeply flavourful, hearty and doughy vegetable and peanut gyoza. It represents everything we want to be eating on a rainy and cold day this winter, and it has become our go-to dinner when we’re feeling chilly and in need of some warmth (or a hug). 

The filling in these gyoza comes together with really simple ingredients (mainly carrots, spring onions and cabbage) which when cooked slowly, release all of their flavour and sweetness. Once cooked, a dressing of soy sauce, a little bit of sugar and lime juice is stirred into the vegetables, as well as chopped roasted peanuts, which all add extra layers of depth, richness and body to the filling. The filling in these can also be adapted to what you have on hand. If you’re out of spring onions, you can sub them for shallots and if you don’t have any cabbage in the fridge, feel free to substitute it with bok choy, spring greens or mustard greens. 

Prep Time

30 mins

Cook Time

40 mins




3 carrots (around 200g), roughly chopped 
8 spring onions (around 200g), roughly chopped 
40g ginger, peeled and chopped
½ chilli, de-seeded 
2 tbsp (30ml) neutral oil
¼ tsp salt
½ small savoy cabbage (around 250g), roughly chopped
2 tbsp (30ml) soy sauce 
2 tsp sugar or maple syrup 
1 lime, juiced
60g roasted peanuts, finely chopped  
16 gyoza wrappers, store bought or homemade

2 tbsp (30ml) oil
3 shallots, roughly chopped
3 spring onions, roughly chopped
40g ginger, finely chopped 
½  chilli, de-seeded and finely chopped
700ml good quality vegetable stock 
3 tbsp (45ml) soy sauce
1 lime, juiced 
½ small savoy cabbage (around 250g), roughly chopped
200g shiitake mushrooms 

To serve:
5g fresh coriander
2 spring onions (around 40g), finely chopped
1 tbsp sesame seeds



Start by making the gyoza filling. Add the carrots, spring onions, ginger and chilli to a food processor and pulse until the vegetables are very finely chopped. If you don’t have a food processor, you can also do this by hand. 


Heat 2 tbsp oil in a large saucepan over medium heat. Add the carrots, spring onions, ginger and chilli to the oil, stir to coat and sprinkle with salt. Cook the vegetables for 18-20 minutes, until halved in size and golden brown. 


Add the cabbage to the food processor, and pulse until it’s finely chopped. Stir the cabbage into the sautéeing vegetables, and cook it down for 10-12 minutes. 


In a small bowl, combine the soy sauce, sugar and lime juice. Stir the mixture into the sautéed vegetables. Last, fold in the chopped peanuts. 


Taste the filling for seasoning and adjust to taste. Let the filling sit and cool down for 10-15 minutes, which will make it easier to work with.


Next, prepare a surface to fill and fold the gyoza. Dust a tray with cornstarch to place the gyoza once filled and prepare a small bowl of warm water to help with the folding. 


Place one gyoza wrapper in your non-dominant hand. Use a small spoon to scoop 1 tsp worth of filling and place it into the centre of the wrapper. Dip your fingers into the bowl of water and moisten the edges of the wrapper.


Use your dominant hand to fold the gyoza in half and pinch the middle together. You can either simply press all the edges together or try to make a few crimps. To make crimps, moisten the edges of the side of the wrapper that’s facing you. Use your fingers to fold three pleats, starting from the middle and working your way to the right side. Then, repeat the process with the left side.


Repeat the folding process with the remaining filling and wrappers - you should have around 16 by the end. Transfer the filled gyoza onto the cornstarch dusted tray as you go.


Once the gyoza have been made, prepare the soup. Heat 2 tbsp oil in a large saucepan over medium heat. Add the shallots, spring onions, ginger and chilli and stir to coat in the oil. Cook them for 8-10 minutes, until softened.


Add the vegetable stock and soy sauce to the saucepan. Bring the stock to a boil, then lower the heat and simmer the soup for 20-25 minutes. Stir in the lime juice. Taste for seasoning and adjust to taste.


Add the cabbage and mushrooms and simmer them in the soup for 6-8 minutes. Last, add the gyoza and cook them for 3-4 minutes.


Divide the soup and gyoza amongst four bowls. Top them with fresh coriander, spring onions, lime juice, sesame seeds and a drizzle of sesame oil.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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