00:00Coming from a long day, lift the lid and let the steam hit you.
00:04Pull up a spoon with a soft dumpling and broth cling into it and feel the whole day settle.
00:11Chop the white part of a Japanese leek nice and fine about one tablespoon once it's chopped
00:16and set it on a plate by the stove. This is the kind of warm easy bowl you make on
00:23a tired night
00:23so we get everything prepped first because once the pot is on it moves fast.
00:30Then slice 25 grams about an ounce of garlic chives crosswise and add them to the same plate.
00:36They bring the aroma that reads as gilza the moment it hits the pan so they're worth seeking out.
00:43Though regular chives or scallion greens will stand in if you cannot find them.
00:48Grate half tablespoon of ginger and one clove of garlic.
00:53100 grams of nut cabbage into rough bite size pieces.
00:56Julienne 30 grams of carrot into thin strips and set the vegetable aside for the soup.
01:04Have your dashi ready too however you like to get there.
01:07That is your prep done and now the cooking really starts.
01:11500 grams of cram pork into a bowl.
01:14Add a quarter teaspoon of salt and knead it.
01:17Just the meat and the salt and nothing else yet.
01:24The salt pulls the proteins into the pork into a loose web and that web is what holds the filling
01:31together
01:32in one juicy piece instead of a dry crumble once it simmers.
01:36Add the salt late and you never quite get that bind.
01:40Now add the grated ginger and garlic, the chopped leek and chives.
01:45Then one teaspoon of soy sauce, one tablespoon of toasted sesame oil and one teaspoon of sake.
01:52Mix it lightly, just enough to bring everything together and stop there.
01:57Wrap about one tablespoon of filling into each wrapper, around 10 of them.
02:02Enough for about four bowls and seal everyone like you mean it.
02:07Press the edge firmly, pinch out any trapped air and run a wet fingertip along the rim if the dough
02:13feels dry because the seam that holds is a dumpling that stays juicy.
02:19This bowl actually came out of my wrappers.
02:22I had just remade my gilza wrapper dough and wanted to put that water gilza ratio to work
02:29and that is how this soup happened.
02:31For a soup you want the thicker water gilza kind, around 9cm, the ones with real chew because the
02:39thin pan fry wrappers tear and go limp in the broth.
02:44Today I'm using a store bought water gilza wrapper but you have options here.
02:49If you want it even easier, frozen gilza works beautifully straight from the freezer and never thawed.
02:56If you want to go all the way, I have a full recipe for making the wrappers from scratch over
03:01on my side.
03:02If you have the time, rest them in the fridge for 15 minutes.
03:07God filling rest over, roll it into little meatballs and drop those in the soup too, nothing wasted.
03:14Now build the broth.
03:15In a medium, pour at least 20cm across so the dumplings have room to swing,
03:20pouring 500ml of dashi, a bit over 2 cups.
03:24Add a half teaspoon of sugar, one tablespoon of mirin, one tablespoon of soy sauce,
03:30quarter teaspoon of salt and half a teaspoon of Asian-style chicken bouillon powder.
03:35Then add a napa cabbage and carrot you cut earlier or regular cabbage in place of napa if that is
03:41what you have.
03:42As the cabbage and carrots soften, they give up their own water into the pot.
03:48And that quiet bit of moisture is part of how the base rounds out, so do not rush it.
03:53Bring it all up to just below a boil until small bubbles line the edge of the pot.
03:59Once it's there, drop the heat low and slide the dumplings in one at a time.
04:05For an even easier version, you can use store bought frozen gilza.
04:08Just bring the broth back to a gentle simmer first, then drop them in for 4-6 minutes until they
04:15float.
04:16Cover the pot and let it simmer gently for about 5 minutes until the wrappers float up and turn translucent.
04:27Cut the heat.
04:28The toasted sesame oil goes on right at the very end of the heat.
04:33Spoon the dumplings into warm bowls and ladle the broth over the top.
04:37Then scatter over some chopped green onion, a little white pepper, a pinch of chilli flakes.
04:44And this is my gilza soup.
04:46This is what gentle and filling looks like at the very end of a long day.
04:52Make this tonight.
04:53Google gilza soup statue for the full printable recipe with exact measurements and timing.
04:58Want even more delicious recipes?
05:00Grab my free cookbook from the link in the description.
05:05Okay, let's go over the ingredients one more time.
05:07And if you're ready to cook, grab the written instructions by clicking the full recipe box
05:11with a picture that's about to pop up on your screen.
05:25Tap the recipe card on your screen for the full printable version with exact measurements,
05:30every timing, and notice for getting each step right.
05:32Next time I'm making Abra Soba. See you then.
