Vegetable Gyoza and Edamame Succotash Recipe | Vegetarian Times Skip to main content

Vegetable Gyoza and Edamame Succotash

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.


Ingredient Set Name: 

Chili-Soy Dressing


Ingredient Line: 
3 Tbs. rice vinegar
Ingredient Line: 
1 Tbs. low-sodium soy sauce
Ingredient Line: 
1 Tbs. toasted sesame oil
Ingredient Line: 
2 tsp. rinsed and chopped dried fermented black beans (or 1 tsp. black bean sauce)
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
1 tsp. chili oil

Ingredient Set Name: 

Gyoza Succotash


Ingredient Line: 
2 tsp. canola oil, divided
Ingredient Line: 
8 frozen vegetable gyoza
Ingredient Line: 
1 16-oz. pkg. frozen edamame succotash mix
Ingredient Line: 
¼ cup chopped cilantro
Ingredient Line: 
2 green onions, chopped (¼ cup)


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.

Nutrition Information: 

11 g
Total Fat: 
12 g
Saturated Fat: 
1 g
31 g
0 mg
306 mg
6 g
2 g
Serves 4

Comments on this Recipe

I found the sauce in this to be a little plain. Fortunately I had just found Sweet Soy sauce at my local Asian market. It did the trick!

The word gyoza is in fact a Japanese word however pot stickers are actually Chinese. The Japanese brought this type of side dish over thousands of years ago.

This dish was only OK. It was good but did not fill us up. With the recommended serving size, it should probably be served as a side dish not an entree.

We've been making this recipe since it first appeared in the Feb 2009 issue. The dressing adds a lot of taste to the pot stickers and vegetables. Edamame succotash is hard to find, so I often substitute other frozen veggies.

Trader Joe's has a 16oz package of edamame succotash that always in stock.

My family loves this! I usually can't find the succotash, so I just use frozen corn with the frozen edamame. Yum!

Love it we have made it many times and my meat eater husband goes vegan with no problem the only thing I add is chopped fresh red pepper to the succotash.

Not a recipe ! Frozen food with a few chopped items....

They don't tell you how to make the pot stickers. I don't get it. Do you stuff the pot stickers with the succotash, or serve them with succotash?

I added some brown jasmine rice and a veggie spring roll from Trader Joes. Perfect summer dinner.