Vegetable Gyoza and Edamame Succotash
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.
- 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
- 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