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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.
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
- Serving Size Serves 4
- Calories 261
- Carbohydrate Content 31 g
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g