餃子があったら♪レタスと玉子のスープ餃子 
Gyoza with Lettuce and Egg Soup
Featured on June 22, 2017. The crisp lettuce and fluffy egg give this soup a great texture! Compared to regular boiled gyoza, you get more vegetables and a heartier meal.
Recipe background:
Whenever we have gyoza, I always debate between pan-fried and boiled. So why not make both? But we also need to eat more veggies! That’s how our family started making soup gyoza with extra vegetables, in addition to pan-fried gyoza. It’s also a great way to stretch the gyoza if you don’t have enough for everyone.
Gyoza with Lettuce and Egg Soup
Featured on June 22, 2017. The crisp lettuce and fluffy egg give this soup a great texture! Compared to regular boiled gyoza, you get more vegetables and a heartier meal.
Recipe background:
Whenever we have gyoza, I always debate between pan-fried and boiled. So why not make both? But we also need to eat more veggies! That’s how our family started making soup gyoza with extra vegetables, in addition to pan-fried gyoza. It’s also a great way to stretch the gyoza if you don’t have enough for everyone.
Cooking Instructions
- 1
Cut the carrot into matchsticks about 1 1/4 inches long. Slice the lettuce into 1/2-inch wide strips. In a pot, combine all ingredients marked with ○ and bring to a boil.
- 2
Once boiling, add the frozen gyoza and cook until it comes back to a boil.
- 3
While boiling, add the cornstarch mixture to thicken the soup. When it thickens, pour in the beaten egg and gently stir.
- 4
When it comes to a boil again, turn off the heat. Add the lettuce, salt, and pepper, and let sit for about 1 minute.
- 5
Serve in bowls and top with green onions and a drizzle of sesame oil.
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