| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Dips, Mexican | 6 | Servings |
INGREDIENTS
| 1 | tb | Black or white sesame seed |
| 1 | lg | Firm-ripe avacado |
| 1 | tb | Shredded pickled ginger |
| 3 | tb | Seasoned rice vinegar OR |
| 3 | tb | Cider vinegar,mixed with |
| 1 | ts | Sugar |
| 1/2 | ts | Wasabi powder or prepared horseradish |
| 12 | Round potsticker skins |
INSTRUCTIONS
POTSTICKER CRISPS Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool. Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps. Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol. *** 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 until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol. Posted to MM-Recipes Digest V4 #265 by Tex@rtilink.com on 1997,
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