nutritional information

Per Serving (2 gyoza and 1/2 cup succotash):

  • Calories: 261
  • Protein: 11 g
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 306 mg
  • Fiber: 6 g
  • Sugar: 2 g

Vegetable Gyoza and Edamame Succotash

Vegetable Gyoza and Edamame Succotash

Serves 4

30 minutes or fewer

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.
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 (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.

February 2009 p.32

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

Aimee Nordgren - 2014-06-20 00:27:32

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?

Tori - 2012-12-10 17:58:04

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

Becca - 2012-08-24 02:14:02

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.

Bonnie - 2012-04-06 18:07:32

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

Ami - 2011-01-18 17:44:21

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

Tara - 2010-08-27 16:36:17

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.

Terri - 2010-01-25 13:37:26

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.

Anonymous - 2009-04-07 12:28:30

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.

Tonya - 2009-04-02 11:49:02

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!

Jessica - 2011-03-14 15:26:27