Asian Guacamole

Photo: flickr user Evil Julia

Ingredients

1 tablespoon Black or white sesame seed

1 lrg Firm-ripe avacado

1 tablespoon Shredded pickled ginger

3 tablespoons Seasoned rice vinegar OR

3 tablespoons Cider vinegar,mixed with

1 teaspoon Sugar

1/2 teaspoon Wasabi powder or prepared horseradish

12 Round potsticker skins

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 days.