Ingredients
Soup
- 1 tablespoon canola oil 14 g
- 8 ounces cremini mushrooms 225 g; sliced
- 1 tablespoon finely grated fresh ginger 6 g
- 3 cloves garlic 9 g; finely chopped
- 6 cups water 1.42 liters
- 1 pound napa cabbage 450 g trimmed; cut into short strips, white ribs and green leaves kept separate
- 16 ounces fully cooked frozen vegetable gyoza 454 g; use a product labeled suitable for soup, such as Trader Joe's Thai Vegetable Gyoza
- 2 tablespoons less-sodium soy sauce 30 ml; nutrition based on Kikkoman Less Sodium Soy Sauce
- 1 tablespoon unseasoned rice vinegar 15 ml
- 1 teaspoon toasted sesame oil 4.5 g
- 3 scallions 30 g; thinly sliced
Equipment
- 1 large soup pot 5-quart or larger
- Knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer
- ladle
Instructions
Make the soup
- Rinse the cabbage and scallions under running water. Cut the cabbage into short strips, keeping the thick white ribs separate from the thin green leaves. Slice the mushrooms and prepare the ginger, garlic and scallions.
- Heat the canola oil in a 5-quart or larger pot over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until softened with some golden edges. Lower the heat to medium; stir in ginger and garlic for 30 seconds, just until fragrant.
- Add the water and cabbage ribs. Bring to a simmer, then cook for about 3 minutes, until the ribs begin to soften.
- Add the frozen, fully cooked gyoza and bring the soup back to the level of simmer specified on their package. Follow the package's soup-heating directions; allow approximately 5 to 7 minutes for this stage, but let the label and doneness govern. Stir gently once to separate them. Add the cabbage leaves for the last 2 minutes. Heat the dumpling centers thoroughly to 165°F (74°C). If your dumplings need a different method or contain raw filling, cook them separately according to their package and add them only when safely cooked.
- Turn off the heat. Gently stir in the soy sauce, rice vinegar, sesame oil and scallions. Taste the broth and adjust with a small splash of water or a little more soy sauce if needed. Divide the dumplings and vegetables among four bowls and ladle over the broth. Serve promptly.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 297kcalCarbohydrates: 41.5gProtein: 8.1gFat: 11gSaturated Fat: 2.5gSodium: 710.9mgFiber: 4.7gSugar: 5.4g
Notes
Use fully cooked vegetable gyoza labeled suitable for soup. Product size, filling and instructions vary; this timing is not for raw meat dumplings. Contains wheat, soy and sesame with the specified products. A tamari swap alone does not make wheat wrappers gluten-free.
Nutrition is an estimate for one quarter of the recipe, including all broth, based on 454 g Trader Joe's Thai Vegetable Gyoza, 2 tbsp Kikkoman Less Sodium Soy Sauce, unseasoned rice vinegar, and USDA reference data for the weighed vegetables and oils. Brand changes, extra seasoning and broth instead of water change the estimate. No toppings or side dishes are included.
Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), and use within 3 to 4 days at 40°F (4°C) or below. Reheat leftovers to 165°F (74°C). For better wrapper texture, cook only the dumplings you plan to serve and chill the soup base separately.
