Asian Guacamole
- 1 tablespoon sesame seed Black or white
- 1 avacado lrg Firm-ripe
- 1 tablespoon pickled ginger Shredded
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons cider vinegar mixed with
- 1 teaspoon sugar
- 1/2 teaspoon wasabi powder or prepared horseradish
- 12 potsticker skins Round
- 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.
- 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.
sesame seed black, avacado, ginger, rice vinegar, cider vinegar, sugar, wasabi powder
Taken from www.yummly.com/recipe/Asian-Guacamole-1645950 (may not work)