Photograph of the finished Pork Rib and Gyoza Soup

Vietnam · Canh sườn gyoza

Pork Rib and Gyoza Soup

1 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.8 lb
  • Photograph of Gyoza wrappers Gyoza wrappers 40
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Cabbage Cabbage 8.5 oz
  • Photograph of Garlic chives Garlic chives 2.8 oz
  • Photograph of White radish White radish 11.3 oz
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the ribs for 3 minutes, then simmer them with ginger for 40 minutes to make a clear broth.
  2. 2 Mix the minced meat with the drained cabbage and chives, then wrap it in gyoza wrappers.
  3. 3 Boil the gyoza in a separate pot for 3 minutes; boil them in the broth made from the dough to make the soup cloudy.
  4. 4 Add the white radish to the pot with the pork ribs and cook for 15 minutes to make the broth flavorful.
  5. 5 Arrange the gyoza in a bowl, pour in the pork rib broth, and sprinkle with chopped green onions and pepper.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: simmer the blanched ribs with ginger under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; open the lid and add the radishes from step 4, cooking for 15 minutes, while the gyoza remain boiled separately to serve as broth.

Start cooking