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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- 1 Tbsp. Black or possibly white sesame seed
- 1 lrg Hard-ripe avacado
- 1 Tbsp. Shredded pickled ginger
- 3 Tbsp. Seasoned rice vinegar Or possibly
- 3 Tbsp. Cider vinegar,mixed with
- 1 tsp Sugar
- 1/2 tsp Wasabi pwdr or possibly prepared horseradish
- 12 x Round potsticker skins
Method
- Place sesame seed in a 7-8" frying pan over medium-high heat.
- Shake pan often till seed begins to pop, 3-4 min.
- Pour from pan; set aside to cold.
- Peel and pit avacado; dice into a bowl.
- Add in 1/2 tsp.
- sesame seed, ginger, vinegar, and wasabi; mix gently.
- Transfer to a serving bowl and sprinkle with remaining seed.
- Serve with potsticker crisps.
- *** POTSTICKER CRISPS***
- One at a time, dip potsticker skins in water; shake off excess.
- Lay in a single layer on a greased 12x15" baking sheet.
- Bake in a 450'F.
- oven till browned and crisp, 4-8 min, depending on thickness.
- Cold on racks.
- If made ahead, package airtight and store at room temperature up to 2 days.
