Ingredients
- 12 round potsticker skins
- 1 black
- 1 firm-ripe avacado
- 45 ml cider vinegar
- 45 ml seasoned rice vinegar
- 16 gr pickled ginger (shredded)
- 4 gr sugar
- 2 gr wasabi powder
Place sesame seed in a 7-8 inch 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 half 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 inch 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.