Chicken and Mushroom Gyoza Soup
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Ingredients
- 350 g chicken mince
- 150 g shiitake mushrooms, sliced
- 3 spring onions, finely sliced
- 2 pak choi
- 28 gyoza wrappers
- 2 tsp dashi stock powder
- 2 tbsp soy sauce
Nutrition (per serving)
- Calories
- 261 kcal
- Protein
- 24.3 g
- Carbohydrate
- 27.3 g
- of which sugars
- 2.6 g
- Fat
- 5.6 g
- of which saturates
- 1.6 g
- Fibre
- 2.7 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop a third of the shiitake and mix with the chicken mince and most of the spring onions.
- 2
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 3
Whisk the dashi stock powder into 1.4 litres water in a large pan, add the soy sauce and bring to a simmer.
- 4
Add the remaining shiitake and halved pak choi and simmer for 4 minutes.
- 5
Drop in the gyoza and simmer for 6-7 minutes, stirring gently, until they float and the chicken has no pink remaining.
- 6
Ladle into bowls with the broth, mushrooms and pak choi, and scatter with the remaining spring onions.
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