Easy Gyoza Soup
A comforting Japanese-style dumpling soup with tender Napa cabbage, shiitake mushrooms, and gyoza in a deeply flavorful dashi broth, all ready in just minutes using your pressure cooker.
Equipment
- 1 Pressure Cooker medium-sized
Ingredients
Main Ingredients
- 3 cups dashi broth the heart of your soup base
- 2 tablespoons sake adds a touch of sweetness and aroma
- 1 tablespoon soy sauce classic umami flavor
- 0.25 teaspoon salt enhances flavor
- 150 grams Napa cabbage sliced thin
- 50 grams fresh shiitake mushrooms trimmed and sliced
- 12 gyoza dumplings fresh or thawed
- 30 grams scallions thinly sliced
- 1 teaspoon toasted sesame oil for nutty finish
Instructions
Instructions
- Pour dashi into the pressure cooker and bring to a gentle simmer over medium heat.
- Add sake, soy sauce, and salt. Stir to blend flavors well.
- Add Napa cabbage and shiitake mushrooms. Close the lid and seal the cooker. Cook under pressure for 5 minutes.
- After cook time, allow for natural pressure release. Then open the cooker carefully.
- Add gyoza and simmer uncovered for 6–8 minutes until dumplings are cooked through and have absorbed the broth.
- Stir in toasted sesame oil. Ladle soup into bowls and garnish with scallions. Serve hot.
Video
https://youtube.com/watch?v=uosWRS9-voQ%3Ffeature%3Doembed
Notes
Use fresh or thawed gyoza for best results. Add scallions just before serving for maximum flavor and texture.