Vegetable Gyoza and Edamame Succotash
Vegetarian Times Issue: February 1, 2009 p.32
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.
Directions
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
ingredient list
Serves 4
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)
Nutritional Information
Per 2 gyoza and 1/2 cup succotash:
| Calories |
261 |
| Protein |
11g |
| Total Fat |
12g |
| Saturated Fat |
1g |
| Carbs |
31g |
| Cholesterol |
0mg |
| Sodium |
306mg |
| Fiber |
6g |
| Sugar |
2g |
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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.