Gyoza Hot Pot
Gyoza Dumpling Hot Pot Recipe:
Nabe season is not over yet. When the weather is chilly, there’s nothing more comforting than a steaming bowl of Japanese hot pot. This Gyoza Nabe is a quick and flavorful dish made with just a few ingredients - frozen pork gyoza (or homemade if available), negi (Japanese green onion), and bean sprouts. It’s perfect for a cozy meal at home and takes minimal effort to prepare.
RECIPE
Servings: 3-4
Time: 20 minutes
Ingredients:
1 stalk negi (Japanese green onion)
1 pack bean sprouts
2 stalks mizuna (Japanese mustard greens) if available
20-25 pieces frozen gyoza
2 cloves garlic
Broth:
3 cups water
3 tbsp white dashi
1 tbsp torigara powder (chicken soup stock)
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
1 tsp salt
My Kitchen Tools:
Japanese Clay Hot Pot (9 gou / 108 fl oz)
Instructions:
Step 1: Prepare the Vegetables
Cut negi into 2-inch pieces.
Chop mizuna into 3-4 inch pieces.
Rinse bean sprouts thoroughly and drain.
Step 2: Char the Negi
Heat a pan over medium heat and grill the negi pieces until they are slightly charred. This enhances their natural sweetness and adds depth to the broth.
Step 3: Make the Broth
In a pot, combine water, white dashi, torigara powder, sake, mirin, soy sauce, and salt.
Heat over medium-high until all the ingredients are well combined and simmering.
Step 4: Assemble the Hot Pot
In a nabe (hot pot) or a deep pan, arrange the bean sprouts, frozen gyoza, and charred negi.
Pour the prepared broth over the ingredients and bring it to a boil.
Step 5: Final Touch
Once the broth is boiling, add the mizuna and cook for another few minutes until tender.
Serve immediately and enjoy your warm and comforting Gyoza Nabe!
Tips:
Add extra ingredients: You can customize this hot pot by adding mushrooms and tofu. If mizuna is not available in your area, try bok choy, kale, napa cabbage, or cabbage.
Make it spicy: Add a touch of shichimi togarashi (Japanese chili powder) or a drizzle of chili oil for extra heat.
