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Gyoza Nabe

User Rating 4 Star Rating (1 Review)


It's a nabe (one pot dishes) with gyoza dumplings.

Yield: 4 servings


  • 1 negi, leek, rinsed and cut diagonally
  • 1/4 cabbage or hakusai, cut into 1 inch wide pieces
  • 1 firm tofu, cut into bite size blocks
  • 3 oz cellophane noodles, parboiled, cut into 3 or 4 inch long pieces
  • 1 Tbsp chicken stock powder
  • 4 cup water
  • 1/2 tsp Tobanjan hot bean paste
  • 1 Tbsp soy sauce
  • 1 Tbsp sake
  • 16 pieces gyoza


  1. Put water in a large donabe pot or an electric skillet.
  2. Add chicken stock powder, hot bean paste, soy sauce, and sake and bring to a boil.
  3. Turn down the heat to low and add vegetables and simmer until softened.
  4. Further, add tofu, cellophane noodles, and gyoza and simmer until cooked through.
  5. *Adjust the flavor with soy sauce as you like.

User Reviews

 4 out of 5
, Member hillschan

The perfect soup for a cold winter night :) I didn't have an electric skillet, so I used a regular pot on the stovetop. This was delicious, just resist the urge to stir so you won't tear up the gyoza or tofu~!

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