Vegetable Gyoza and Edamame Succotash
Vegetable Gyoza and Edamame Succotash
Vegetarian Times
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, which is hard to get you can substitue for regular succotash or make your own...(recipe to follow).
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)
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
Nutritional Information
Per 2 gyoza and 1/2 cup succotash: Calories: 261, Protein: 11g, Total fat: 12g, Saturated fat: 1g, Carbs: 31g, Cholesterol: mg, Sodium: 306mg, Fiber: 6g, Sugars: 2g
This was just fabulous! My kids loved the Gyozas. The dressing is just terrific so don't skip that one. I made some with sesame oil and some without for my love :) Like I mentioned earlier the edamame succotash was hard to find so I made my own. I did however see it at Trader Joes after I made the recipe.
Vegetarian Times
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, which is hard to get you can substitue for regular succotash or make your own...(recipe to follow).
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)
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
Nutritional Information
Per 2 gyoza and 1/2 cup succotash: Calories: 261, Protein: 11g, Total fat: 12g, Saturated fat: 1g, Carbs: 31g, Cholesterol: mg, Sodium: 306mg, Fiber: 6g, Sugars: 2g
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