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.
Ingredients
Chili-Soy Dressing
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3 tablespoons rice vinegar
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1 tablespoon low-sodium soy sauce
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1 tablespoon toasted sesame oil
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2 teaspoons rinsed and chopped dried fermented black beans (or 1 teaspoon black bean sauce)
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1 clove garlic, minced (1 teaspoon)
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1 teaspoon chili oil
Gyoza Succotash
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2 teaspoons canola oil, divided
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8 frozen vegetable gyoza
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1 16-ounce package frozen edamame succotash mix
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1/4 cup chopped cilantro
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2 green onions, chopped (1/4 cup)
Directions
1.
To make Chili-Soy Dressing: Whisk together all ingredients in small bowl. Set aside.
2.
To make Gyoza Succotash: Heat 1 teaspoon 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 saute 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 1/2 CUP SUCCOTASH
Nutrition information
Calories 261, Total Fat 12 g, Saturated Fat 1 g, Sodium 306 mg, Carbohydrate 31 g, Fiber 6 g, Protein 11 g, Sugars 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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