Tori Gyoza Soup

Tori Gyoza Soup

Serves 4

2 cups Green cabbage (finely chopped, lightly salted, remove water) about 5 ounces

2 1/2 tsp salt

1 bunch green onion (trimmed and thinly sliced about half, then thinly slice the rest at a angle for garnish.

1 tsp garlic (finely chopped)

1 tsp ginger (finely chopped)

1 tbsp sesame seed oil (toasted)

8 oz Chicken (ground)

1 tsp sugar

1 tbsp potato starch (plus extra for dusting)

1 pk gyoza skins (frozen, for soup at your local Asian grocer)

1 tbsp flour mixed with 3 tbsp warm water

6 cups chicken bone broth

4 Napa cabbage leaves (cut into bite size pieces) Black pepper to taste

1/2 cup miso dipping sauce (divided into 4 bowls for serving)

To prepare the filling add the chopped cabbage and 1 tsp of salt to a large bowl and mix together. Let the cabbage sit at room temperature or 15 min. Use a clean kitchen towel to gently press the cabbage and absorb the remaining liquid. This will keep the gyoza from being watery. Set the cabbage aside.

Add the cabbage, green onion, garlic, ginger, sesame seed oil, ground chicken, sugar, potato starch and 1/2 tsp of salt to a large bowl. Use your hands to mix the ingredients until all ingredients are mixed well. Filling should be sticky to the touch so it holds together.

To make the gyoza, prepare a tray by lightly dusting it with potato starch. Place a gyoza skin in the palm of one hand with the floured side down. Add about 2/3 tbsp of the filling in the middle of the skin. Dip a finger in the flour/water mixture and wet one edge of the skin. Use your index finger and thumb to pinch and fold over skin to close. It should create a scalloped closure and half moon shape. Place competed gyoza on the tray, fold side up.

To make the soup add chicken stock, Napa cabbage, pepper and the remaining 1 tsp salt to a large saucepan and bring to boil over medium heat. Add all the gyoza and cook, mixing occasionally, for about 3 minutes until the gyoza is cooked through. Add the sliced green onions into the soup and then turn off the heat. Serve immediately. Dip the gyoza in miso sauce while sipping soup. Enjoy!

Miso sauce

1/4 cup miso (white)

1/4 cup miso (red)

1/4 cup chicken stock

1 tsp sesame seed oil (toasted)

1 tsp garlic (finely chopped)

1 tsp ginger (finely chopped)

1 tbsp sugar

1/4 cup sake

1 tbsp mirin

1 tsp vinegar

Whisk together the miso and chicken stock in a bowl. Set aside.

Heat the sesame oil in a skillet over medium heat. Add garlic, ginger and cook stirring constantly, for about 1 min to soften. Add sugar, sake and mirin and bring to a boil. Add the miso-stock mixture and cook, stirring constantly, until the ingredients are combined. Add the vinegar and stir to combine. Cook for 15 seconds more then turn off the heat. Allow sauce to come to room temperature then serve.


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