Preheat oven to 200 degrees. Peel the ginger with a spoon and grate or mince it along with the garlic. Thinly slice scallion, keeping greens and whites separate. Core, seed, and remove white veins from bell pepper, then slice into strips. Cut corn kernels off the cob. Finely chop the shrimp.

Make the filling: combine chopped shrimp, half the scallion greens, ginger, and half the garlic in a large bowl. Season with a pinch of salt.

Build the dumplings: Fill small bowl with water and keep to the side. Place a wonton wrapper on a dry surface, starchy side-up. Place 1 heaping teaspoon of the shrimp mixture slightly off-center on the wonton wrapper. With your finger, wet the edges of the wrapper and fold one corner onto the opposite corner. Press to seal, trying to keep as much air out as possible. Set aside under a damp towel. Repeat until the filling is used up.

Heat 1 tablespoon olive oli in a large non-stick pan over medium heat. Working in batches, add dumplings to the pan. Cook for about 4 minutes per side, until golden brown. Set aside on a baking sheet lined with paper towels and place in the oven to keep warm. HINT: If you prefer steamed dumplings over fried, you can steam the dumplings in a steamer basket for about 8-9 minutes for a lighter preparation.

In the same pan, heat 1 tablespoon oil over medium-high heat. Add the bell pepper and cook, tossing, 3-5 minutes or until softened. Add the corn, edamame, and scallion whites and cook about 5 minutes, until vegetables begin to brown. Stir in 1 tablespoon soy sauce and remaining garlic and cook 30 seconds, until fragrant. Season with salt and pepper.

In a small bowl, combine sesame seeds, remaining scallion greens, remaining soy sauce, and 1 teaspoon sugar.

Serve gyozas alongside edamame succotash, with soy sauce mixture for dipping.