Summer Zucchini and Corn Dumpling Stir-Fry

• 2 tablespoons rice vinegar, or 3 tablespoons Chinese black vinegar ↔ Sustituir
• 2 tablespoons soy sauce ↔ Sustituir
• 2 tablespoons water ↔ Sustituir
• 1 teaspoon cornstarch ↔ Sustituir
• 1 teaspoon granulated sugar ↔ Sustituir
• 1 teaspoon hot sauce, such as chili crisp, Sriracha, or chili-garlic sauce (optional) ↔ Sustituir
• 1/2 teaspoon toasted sesame oil ↔ Sustituir
• 2 tablespoons vegetable oil, divided ↔ Sustituir
• 12 frozen potstickers or 16 frozen gyoza (about 12 ounces) ↔ Sustituir
• 1/4 cup water ↔ Sustituir
• 1 medium zucchini (8 to 10 ounces), halved lengthwise and cut crosswise into 1/4-inch-thick pieces ↔ Sustituir
• 1/2 teaspoon kosher salt, divided ↔ Sustituir
• 2 cups fresh or thawed frozen corn kernels (10 ounces) ↔ Sustituir
• 2 cloves garlic, minced ↔ Sustituir
• 2 medium scallions, thinly sliced ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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