1 tb Black or white sesame seed
1 lg Firm-ripe avacado
1 tb Shredded pickled ginger
3 tb Seasoned rice vinegar
-OR
3 tb Cider vinegar,mixed with
1 ts Sugar
1/2 ts Wasabi powder or
-prepared horseradish

-POTSTICKER CRISPS –
12 Round potsticker skins

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.

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 12×15″ baking sheet.

Bake in a 450F. 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.