Here’s a super easy sui-gyoza dinner. I used a semi-instant ramen because I wanted to keep this recipe simple but I wasn’t going to go as far as using instant ramen. The semi-instant ramen is available at most Japanese grocery stores and some Chinese grocery stores. I like tonkotsu ramen with suigyoza because the noodles thin and not too chewy (I want to keep the focus of the chewy texture on the sui-gyoza) and the soup is rich and flavorful. I chose tonkotsu ramen because I think the soup goes well with sui-gyoza.
Ingredients (Servings 2)
1 package of tonkotsu ramen noodles (usually it comes in a pack of 2)
8-10 sui-gyoza (4-5 per person)
any kind of green vegetable (bok choy, Chinese broccoli, etc.)
Directions
1) Boil two pots of water. One for the ramen soup and one for the ramen noodles.
2) Add the soup base to the water. Follow the directions on the package.
3) Separate the noodles so that they don’t clump together when they boil. (Tip: Make sure the soup is ready to go before you boil the ramen noodles because they will only take 1-2 minutes and you don’t want them to sit for long before you serve them.)
4) Wash and prep some sort of green vegetable to top your ramen. I like to use Chinese greens such as bok choy or Chinese broccoli. I used a spinach like green so I cooked it after the sui-gyoza were ready but if your greens take a little longer to cook such as Chinese broccoli, cook them before you drop in the sui-gyoza.
5) Add the suigyoza and cook them for 3-4 minutes if they are fresh or 4-5 minutes if they are frozen.
Semi-instant ramen comes with fresh noodles and a soup base.
This one comes with thin tonkotsu style ramen noodles and a creamy tonkotsu soup base.
Separate the noodles so they don’t clump up when you boil them.
I used frozen sui-gyoza.
Drop the sui-gyoza directly into the soup.
Simmer the sui-gyoza for 3-4 minutes (fresh) or 4-5 minutes for frozen.
Add the greens. If you use bok choy or chinese broccoli, add them before you add the sui-gyoza.
Drop the ramen noodles into the boiling water when the suigyoza are cooking. They should take 1-2 minutes. Follow the directions on the package. Drain them and add them to bowls.
Sui-gyoza ramen soup is ready to eat!
Digging in.
umamitopia.com: Authentic Japanese, CA fusion, French & Italian influenced recepies.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
