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Quick Gyoza Kreplach (Dumpling Soup) for Sukkot

This recipe offers a swift and comforting Gyoza Kreplach (dumpling soup) perfect for any occasion. It features flavorful ground chicken thigh dumplings, delicately wrapped and cooked directly in a savory chicken broth with tender carrots. Finished with fresh dill, this hearty yet quick dish is ideal for a satisfying family meal.
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Total Time 10 minutes
Course lunch/dinner
Cuisine Chinese
Servings 8 people
Calories 1331 kcal

Equipment

  • 1 Large Mixing Bowl For preparing dumpling filling
  • 1 Large Pot For cooking the soup and dumplings
  • 1 Chef's knife For chopping vegetables and aromatics
  • 1 Cutting Board For preparing ingredients safely
  • 1 Ladle For serving the soup

Ingredients
  

Main

  • 1 pound ground chicken thigh meat highly recommend thigh over breast meat for this
  • 1 tablespoon sake
  • 2 finely chopped green onions ends removed
  • 1 tablespoon peeled and grated ginger
  • 1 finely minced garlic clove
  • 1 egg
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sea salt
  • 3-1/2 " diameter round gyoza wrappers
  • small bowl of water for sealing the gyoza
  • 2 medium carrots peeled and cut into Japanese rangiri (chopping technique) pieces
  • dill for garnish
  • 6 cups chicken broth

Instructions
 

  • In a large mixing bowl, combine ground chicken, sake, green onions, grated ginger, minced garlic, egg, toasted sesame oil, and sea salt. Mix thoroughly until well combined.
  • Lay out gyoza wrappers. Place a small spoonful (about 1 teaspoon) of the chicken mixture in the center of each wrapper.
  • Moisten the edges of the wrapper with a small amount of water. Fold the wrapper in half to form a semi-circle, pressing firmly to seal the edges, creating pleats if desired.
  • In a large pot, bring the chicken broth to a simmer over medium heat. Add the rangiri-cut carrots and cook for 3-5 minutes until slightly tender.
  • Carefully add the prepared gyoza dumplings to the simmering broth. Do not overcrowd the pot; cook in batches if necessary.
  • Simmer the dumplings for 5-7 minutes, or until they float and the chicken filling is cooked through.
  • Taste the soup and adjust seasoning if needed.
  • Ladle the hot soup with dumplings and carrots into serving bowls.
  • Garnish generously with fresh dill before serving immediately.

Notes

The choice of ground chicken thigh is crucial for a richer flavor and moist texture in the dumplings, far superior to breast meat. When assembling the dumplings, ensure a good seal by moistening the wrapper edges with water; this prevents them from opening during cooking. Do not overcrowd the pot when cooking the dumplings to maintain broth temperature and prevent sticking. The 'rangiri' cut for carrots adds visual appeal and helps them cook evenly. Always taste and adjust salt and seasoning in the broth before serving. A sprinkle of fresh dill at the end brightens the dish and provides a lovely aromatic contrast.