I got my sister to pick up a bag of gyoza from Costco. Gyoza isn’t cheap; it cost me $18. I bought a fresh bottle of chili-garlic-onion paste, a small bunch of cabbage, and spring onions. I have two leftover bottles of drumstick stock to finish; the recipe is written below, so I’m making something a bit different from what I would normally cook.

“Gyoza are Japanese pan-fried or steamed dumplings made with a thin wheat dough wrapper and filled with ground meat (traditionally pork) and finely chopped vegetables like cabbage, chives, and garlic. Fillings such as pork, chicken, or seafood provide essential protein for muscle repair and tissue maintenance. Cabbage, chives, and spring onions add dietary fiber to support digestion, along with vitamins and minerals. Most recipes include garlic and ginger, which offer natural antioxidant benefits and aid digestion.”

“Chinese cabbage, also called Napa cabbage, wombok, or pe-tsai, is a leafy East Asian vegetable with pale white, crunchy stalks and soft, crinkly green leaves. It has a mild, sweet, crisp flavour that is much lighter than regular green cabbage. It is about 95% water, has very few calories, and is helpful for weight management. It is rich in vitamin C for immunity and vitamin K for blood clotting and bone strength, and also provides calcium and potassium. Its dietary fiber supports a healthy gut and regular digestion. It contains sulfur compounds and glucosinolates that help reduce inflammation and lower the risk of chronic disease.”

“Spring onions also called green onions or scallions are young onions harvested before the bulb swells. They have long, hollow green tops and a small white base with a fresh, mild onion flavour. Both the green tops and white bulbs are chopped and used raw as a garnish or added to noodle bowls, broths, eggs, and stir-fries. They contain sulfur compounds like allicin and flavonoids like quercetin, which help lower cholesterol and blood pressure. They are rich in vitamins C, A, and K and have natural antibacterial properties that help fight seasonal colds and flu. Regular intake supports glucose tolerance and helps manage blood sugar levels. They also provide soluble prebiotic fiber that nourishes beneficial gut microbes.”

“Chicken drumsticks are the lower part of a chicken’s leg, made of dark meat around a single bone. One roasted drumstick provides about 18–22 grams of complete protein, supporting muscle growth and tissue repair. They are an excellent source of selenium, zinc, and iron, which support immune function, energy production, and oxygen transport. Drumsticks also contain high levels of niacin (vitamin B3) and vitamin B6, which aid brain health and metabolism. Because dark meat has more myoglobin and natural fat than white breast meat, drumsticks stay moist and are harder to dry out when roasted, grilled, or braised.”

Today, my simple meal is gyoza vegetable soup that is spicy and delicious to go with rice, noodles, or on its own. Let’s cook!!!

Ingredients

Drumsticks stock
12 drumsticks
4-6 c water, just enough to cover the drumsticks slightly above 1”
6 garlic cloves, lightly smashed
1 L chicken stock (bought)
2 Tsp chicken powder stock (OPT)
black peppercorns, pound a bit

Gyoza and vegetables

1 whole packet of Gyoza, about 18-20
8 cabbage leaves, cut to bite-sized
3 stalks of spring onions, cut to 1 cm long
1 L chicken stock, bought, about 4 c
6-8 Tbs chili-garlic-onion paste
2 Tbs minced garlic
oil
salt
pepper

Method

Drumsticks stock

Do one day in advance or a couple of hours earlier- for you

In a pot, add drumsticks and 4 c water to cover drumsticks above 1 inch, and bring it to a simmer on low heat for about 35 minutes. As it simmers, skim the foam (impurities) off the top with a fine-mesh skimmer or a spoon. When the time is up—35 minutes simmering drumsticks stock—strain the stock through a sieve into another pot. (I usually line it with a muslin cloth.)

Add remaining stock ingredients into pot with drumsticks and lower the heat to simmer very gently for 1-2.5 hours. The longer the stock, the more flavour it will have, but the drumsticks will lose flavour. Remove the drumsticks from the pot once it has cooked.

Let drumsticks cool, then remove meat from bones and set aside. Add in 1 L chicken stock and powdered stock into the stock for more flavour. Bring it to a boil for about 20–25 minutes and check the seasoning.

Gyoza and vegetables

Add Gyoza, cabbage leaves, spring onions and starts with 2-3 Tbs of chili-garlic-onion paste. Taste for spiciness and if you can take spicy like me, then add in one more Tbs and bring it to boil, about 5-7 minutes until Gyoza, cabbage leaves and spring onions are cooked.

As for me: I add 1 Tbs oil to the wok over medium heat. Then I add 2 Tbs minced garlic and cook until the garlic is fragrant, about 25 seconds. I follow with 2 bottles of leftover drumstick stock, thawed, 1 L chicken stock, and 4 Tbs chili-garlic-onion paste, and bring it to a simmer for about 15–20 minutes. Then I add in Gyoza, cabbage leaves, and spring onions and cook a further 5–7 minutes. I taste for seasoning and spiciness; it’s not spicy for me, so I add 2 more Tbs of chili-garlic-onion paste and a bit more salt and pepper. Enjoy with leftover cooked rice!!!

Note: Keep chicken pieces extra in an airtight container in fridge for 2-4 days. To have more stock for next day or two add in 1-2 extra cup of water and 1-2 Tsp powder stock into stock. Bring it to boil and check seasoning. Switch off hob. If you have leftover stock and when the stock had cool completely, spoon into sterilized jars with tight lids, label name and date make before you refrigerate them.

When you want the chicken pieces, use a clean dry spoon to scoop the amount you want. You can add the chicken pieces with anything. At least you have ready cook meat. Save you time. You can freeze them if you want to keep them for more than 4 weeks to 6 weeks. You can add fish balls and bean shoots, carrots and lettuce leaves or buk choy.

You can make the garlic oil: 40 g chopped garlic and 1/8 c oil. Put oil and chopped garlic in a deep bowl with a saucer and microwaves it 30 seconds for 3-4 times, stir in between until garlic is golden crispy. Don’t burn it and be careful, oil will splutter, I use a plate to cover the bowl.

https://helenscchin.com/2025/10/26/gyoza-dumplings-cabbages-spring-onions-chili-garlic-onion-soup/

#helenscchinrecipes
#souplovers
#cookingforthefun
#foodiesplus