TOPPINGS
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Combine beans, 1 tablespoon salsa, cumin, and cheese. Cut egg roll wrappers
in half lengthwise. Brush edges with water. Place about 1 tablespoon
mixture in center of top third of each egg roll wrapper half; fold top
third of wrapper diagonally over filling, and continue folding to enclose
filling. Brown pot stickers in hot oil in a large skillet over medium-high
heat, turning once. Add 2/3 cup water to skillet. Cook 2 1/2 minutes on
each side or until water evaporates. Combine chili and remaining salsa in a
small saucepan; cook 5 minutes or until thoroughly heated. Spoon evenly
onto individual plates, and top each with 2 pot stickers. Serve with
desired toppings. Makes 6 appetizer servings.
Posted to CHILE-HEADS DIGEST V3 #368 by Judy Howle <howle@ebicom.net> on
Jun 27, 1995
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