Ingredients
Soup and dumplings
- 2 teaspoons toasted sesame oil divided
- 20 g fresh ginger peeled and finely chopped, about 2 tablespoons
- 3 garlic cloves finely chopped, about 9 g
- 150 g carrots thinly sliced into half-moons
- 6 cups unsalted chicken broth 1.44 liters
- 400 g napa cabbage sliced, ribs and leaves kept separate
- 1 tablespoon reduced-sodium soy sauce about 16 g
- 1 pound frozen chicken-and-vegetable gyoza about 454 g; choose a product with boiling or steaming directions
- 3 scallions thinly sliced, about 30 g
Equipment
- Large saucepan or Dutch oven
- Separate saucepan or steamer suitable for the dumpling package instructions
- Knife and cutting board
- Slotted spoon
- Ladle
- Food thermometer
Instructions
Simmer the broth and cook dumplings separately
- Wash and prepare the vegetables. Separate the sliced cabbage’s thicker ribs from its leafy pieces. Keep the gyoza frozen until their package directs you to cook them.
- Heat 1 teaspoon sesame oil in a large saucepan over medium-low heat. Add ginger and garlic and stir for about 30 seconds, just until fragrant, without browning.
- Add carrots, broth and cabbage ribs. Bring to a gentle simmer and cook for 6–8 minutes, until the carrots and ribs are nearly tender.
- Meanwhile, cook the frozen gyoza in a separate saucepan or steamer, following their package’s boiling or steaming directions. Cook chicken-filled dumplings until their centers reach 165°F (74°C); floating alone does not establish doneness. Do not substitute a guessed time for the package instructions.
- Add the cabbage leaves and soy sauce to the broth. Simmer for 2–3 minutes, until the leaves are tender but still distinct. Stir in the remaining teaspoon sesame oil.
- Divide the cooked gyoza among four bowls. Ladle in the vegetables and broth, scatter scallions over the top and serve promptly.
Nutrition
Calories: 245kcalCarbohydrates: 38.5gProtein: 13.5gFat: 5.8gSaturated Fat: 0.7gSodium: 733mgFiber: 5.5gSugar: 8.5g
Notes
Package sizes and cooking times differ. Use gyoza suitable for boiling or steaming rather than applying an unverified method to a pan-fry-only product. Keep unused dumplings frozen. Refrigerate leftovers promptly in shallow containers within two hours, or one hour above 90°F (32°C), and use within three to four days; reheat to 165°F (74°C). Wrappers soften during storage. Check labels for wheat, soy, sesame and other allergens.
Nutrition is estimated per quarter recipe using representative chicken-gyoza and unsalted-broth labels plus USDA vegetable data. Dumpling brands vary. UK dumpling carbohydrate is converted to US total carbohydrate by including fiber. Carbohydrate and sugar estimates round the broth’s less-than-1-g declarations up to 1 g per cup. Optional sides and extra soy sauce are excluded.