Asian Guacamole

• 1 tablespoon sesame seeds black or white
• 1 large avocados firm-ripe
• 1 tablespoon ginger shredded pickled
• 3 tablespoons japanese rice vinegar
• 1/2 teaspoon wasabi powder or prepared horseradish
• 12 each potsticker skins round

1. Place sesame seed in a 7-8" frying pan over medium-high heat.
2. Shake pan often until seed begins to pop, 3 to 4 minutes.
3. Pour from pan; set aside to cool.
4. Peel and pit avacado; dice into a bowl.
5. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently.
6. Transfer to a serving bowl and sprinkle with remaining seed.
7. Serve with potsticker crisps.
8. *** POTSTICKER CRISPS ***
9. One at a time, dip potsticker skins in water; shake off excess.
10. Lay in a single layer on a greased 12x15" baking sheet.
11. Bake in a 450'F.
12. oven until browned and crisp, 4 to 8 minutes, depending on thickness.
13. Cool on racks.
14. If made ahead, package airtight and store at room temperature up to 2 days.

sesame seeds black, avocados, ginger, japanese rice vinegar, wasabi powder

Taken from recipeland.com/recipe/v/asian-guacamole-3438 (may not work)