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Gyoza Nabe (Japanese Dumpling Hot Pot)

A recipe for Gyoza Nabe (Japanese Dumpling Hot Pot) from the cookbook, Donabe.
Course Main
Cuisine Japanese
Keyword asia, asian, clay pot, donabe, gyoza, hot pot, Japan, Japanese, mushroom, soup
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 25 minutes
Servings 4 Servings


  • 14 ounces (400 g) ground pork
  • 1 tablespoon katakuriko potato starch
  • 1 1/2 teaspoons finely grated peeled fresh ginger
  • 1 tablespoon sake
  • 2 tablespoons minced green onion
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon freshly ground black pepper
  • 25-30 gyoza wrappers about 3 1/2-inch/8.5 cm diameter
  • 4 cups (1 L) Kombu Dashi
  • 1/2 cup (120 ml) sake
  • 3-4 leaves green cabbage cut into large bite-size pieces
  • 6 medium shiitake mushrooms trimmed and halved
  • 5 ounces (150 g) mung bean sprouts crisp white part only
  • 3 ounces (100 g) nira garlic chives, bottom ends trimmed, then cut into 3-inch (7.5 cm) pieces

Miso-Vinegar Dipping Sauce:

  • 1/3 cup (80 ml) red miso
  • 1 tablespoon Saikyo miso or other sweet white miso
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons raw brown sugar
  • 2 tablespoons soy sauce
  • 1/4 cup rice vinegar
  • 1 clove garlic finely grated
  • 1 teaspoon finely grated peeled fresh ginger
  • 2 teaspoons tobanjan fermented chili bean paste, optional


To make the gyoza:

  • Combine the first eight ingredients for the gyoza in a medium bowl. Knead by hand until the filling is smooth and shiny. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
  • To fill the gyoza, mound about 1 tablespoon of the filling in the center of a wrapper, and use water to wet the edges around half of the wrapper's edge. Fold the wrapper in half by lifting the dry-edged side. Pinch the edges tightly to seal and place the gyoza on the baking tray lined with parchment paper. Repeat the process with the remaining wrappers until the filling is gone.
  • Cover the dumplings with a damp paper towel until ready to cook. You can make them about 30 to 60 minutes in advance; any longer and the bottom of the gyoza wrappers become soggy.

To make the Gyoza Nabe:

  • Combine the dashi and sake in a donabe. Cover and bring to a simmer over medium-high heat. Add the cabbage and cook until slightly tender, 30 to 60 seconds. Add half the gyoza and half the shiitake; return to a simmer. Simmer for a couple of minutes, then add half the bean sprouts and half the nira. Cook for another minute or until everything is cooked through and then remove from heat.
  • Serve with Miso-Vinegar Dipping Sauce. Once the gyoza have disappeared, refill and reheat with remaining gyoza, shiitake, beansprouts, and garlic chives.

To make the Miso-Vinegar Dipping Sauce:

  • Whisk together all the ingredients in a saucepan and set over medium-low heat. Bring to a gentle simmer and stir constantly with a wooden spatula for 2 to 3 minutes, or until the mixture is slightly thickened and shiny.
  • Turn off the heat and let it cool down completely.