Gyoza Nabe Hot Pot

Gyoza Nabe Hot Pot

  • Serves 2-3
Rated by 21 people
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If you cannot decide between two classic Japanese dishes, this gyoza nabe hot pot recipe is for you. Perfect for frosty days and parties, this hot pot combines juicy gyoza dumplings with flavourful nabe hot pot stew and vegetables. Best prepared in a large pot at the centre of the table, so everybody can add ingredients and serve themselves.


• gyoza dumplings
• cabbage
• beansprouts
• 1 leek
• shiitake or kikurage mushrooms
• 600ml dashi stock
• 30ml mirin
• 7g salt
• 10ml soy sauce
• sesame oil
• sesame seeds

How To Prepare

  1. Chop your vegetables into bite-sized pieces. Add the dashi stock, mirin, salt and soy sauce to pan you will be using for the nabe. If you’re using dried shiitake or kikurage mushrooms you can add them straight to the stock if you like.

  2. Next add the cabbage, beansprouts, leek and any fresh mushroom in order, then cover and turn on the heat. When the hot pot has reached the boil, add the gyoza, cover and cook for a further 10 minutes.

  3. When the gyoza are heated through, turn off the heat and season to taste with sesame oil and a sprinkle of sesame seeds. Enjoy.

Tips and Information

• If you prefer a vegetarian nabe hot pot, simply use vegetable gyoza and konbu or shiitake mushroom dashi.
• You can add other vegetables and also shirataki noodles work well in the hot pot.
• Try citrus/yuzu ponzu soy sauce to dip the vegetables and gyoza, it tastes very good.