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Japanese Potsticker Soup

Japanese Potsticker Soup

Prep and Cook Time: about 25 minutes. Notes: Cooking time for these potstickers, or gyoza, depends on the brand you use; some take longer to cook than others (follow package directions). Potstickers are available in the frozen-food section of large supermarkets.

Sunset MARCH 2007

  • Yield: Makes 6 servings; about 9 cups


  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced peeled carrots (about 2 medium)
  • Freshly ground black pepper
  • 6 cups chicken broth
  • 3 slices ginger (each 1/4 in. thick)
  • 1 cup fresh or frozen peas
  • 1 pound frozen chicken gyoza (see Notes)
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 ounces mung bean sprouts
  • 4 thinly sliced green onions


1. Heat olive oil over medium heat in a medium pot. Add carrots and sauté until beginning to soften, about 7 minutes. Season with pepper.

2. Add broth and ginger to pot, raise heat to high, and bring to a boil. Add fresh peas, if using; cook 2 minutes. Add gyoza to broth and return to a boil. Stir in soy sauce.

3. Cook gyoza until almost tender to the bite, 2 to 3 minutes (see Notes). Add frozen peas, if using; then cook 1 minute more. Remove ginger slices. Season soup to taste with pepper and stir in parsley. Ladle soup into shallow bowls, top with bean sprouts and green onions, and serve.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 44%
  • Protein: 12g
  • Fat: 11g
  • Saturated fat: 2.3g
  • Carbohydrate: 22g
  • Fiber: 3.3g
  • Sodium: 1285mg
  • Cholesterol: 21mg

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Japanese Potsticker Soup recipe