1 tablespoon sesame seeds black or white
1 large avocado 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
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.