Ingredients Jump to Instructions ↓

  1. 1 tablespoon black or white sesame seed

  2. 1 large firm-ripe avacado

  3. 1 tablespoon shredded pickled ginger

  4. 3 tablespoons seasoned rice vinegar or 3 tablespoons cider vinegar -- mixed with

  5. 1 teaspoon sugar

  6. 1/2 teaspoon wasabi powder or prepared horseradish **POTSTICKER CRISPS**

  7. 12 round potsticker skins

Instructions Jump to Ingredients ↑

  1. Preparation : 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. ** 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 day


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