Gyoza Wrapper Soup

You’ve just finished making a perfect batch of homemade gyoza. You’re looking at a tray of beautiful dumplings, but then you spot it: a small, sad stack of 5 or 7 leftover wrappers sitting on the counter.

Do you freeze them, knowing they’ll inevitably get freezer-burned and forgotten? Do you toss them, feeling that pinch of guilt over food waste?

Here is a better option: Make this soup.

This is the ultimate low-waste kitchen hack that transforms those last few gyoza skins into a completely new, incredibly satisfying meal. In about 15 minutes, you can turn a kitchen "leftover" into a cozy, savory bowl of soup where the wrappers become delicate, translucent "silk noodles."

Ingredients

• 600ml Water

• 1 tsp Chinese-style chicken bouillon

• 2 tbsp Soy sauce

• 1 tbsp Sake

• 1/3 tsp Grated ginger

• 100g Cabbage

• 35g Carrot

• 60-70g Thinly sliced pork belly

• 5-7 Gyoza wrappers

• 1/2 tsp Sesame oil

• chopped green onions

Instruction

1. Heat a saucepan over medium heat and add 1/2 tsp sesame oil.

2. Sauté the pork belly until it's no longer pink.

3. Add the carrots and cook for about 1 minute.

4. Pour in the water and add the chicken bouillon, ginger, and cabbage.

5. Cover with a lid and bring to a boil.

6. Once boiling, skim off any foam (scum) from the surface.

7. Simmer for a few minutes until the cabbage is tender to your liking.

8. Stir in the sake and soy sauce.

9. Carefully add the gyoza wrappers one by one so they don’t stick together.

10. Simmer for just 1 more minute—if you cook the wrappers too long, they might get too soft!

11. Pour the hot soup into a bowl. Finish with a flourish of fresh green onions or a drizzle of your favorite chili oil. Enjoy!