Vegetable Gyoza and Edamame Succotash

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Gyoza are crescent-shaped Japanese dumplings (sometimes called pot stickers) that can be steamed or pan-fried and are usually served as an appetizer. Here, they are stir-fried with frozen edamame succotash and topped with a black bean sauce for a spicy main dish. If you can’t find edamame succotash in your freezer section, feel free to use any regular frozen succotash.

  • 2 gyoza and 1/2 cup succotashServings

Ingredients

  • CHILI-SOY DRESSING
  • 3     Tbs. rice vinegar
  • 1     Tbs. low-sodium soy sauce
  • 1     Tbs. toasted sesame oil
  • 2     tsp. rinsed and chopped dried fermented black beans (or 1 tsp. black bean sauce)
  • 1     clove garlic, minced (1 tsp.)
  • 1     tsp. chili oil
  • GYOZA SUCCOTASH
  • 2     tsp. canola oil, divided
  • 8     frozen vegetable gyoza
  • 1     16-oz. pkg. frozen edamame succotash mix
  • ¼     cup chopped cilantro
  • 2     green onions, chopped (1/4 cup)

Preparation

1. To make Chili-Soy Dressing: Whisk together all ingredients in small bowl. Set aside.

2. To make Gyoza Succotash: Heat 1 tsp. canola oil in large nonstick skillet over medium-high heat, and add gyoza. Cook 3 to 4 minutes, or until browned on bottoms. Add 1/4 cup water to pan, cover, and cook 3 to 4 minutes more. Transfer gyoza to plate, and pour remaining oil in pan.

3. Add succotash, and sauté vegetables 5 minutes, or until crisp-tender. Remove pan from heat, and stir in cilantro, green onions, gyoza, and Chili-Soy Dressing. Toss to combine, and serve warm.

SERVING SIZE: 2 GYOZA AND ½ CUP SUCCOTASH

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 261
  • Carbohydrate Content: 31 g
  • Fat Content: 12 g
  • Fiber Content: 6 g
  • Protein Content: 11 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 306 mg
  • Sugar Content: 2 g