Categories: Dips, Mexican 
      Yield: 6 servings 
  
      1 tb Black or white sesame seed          3 tb Cider vinegar,mixed with 
      1 lg Firm-ripe avacado                   1 ts Sugar 
      1 tb Shredded pickled ginger           1/2 ts Wasabi powder or 
      3 tb Seasoned rice vinegar                    -prepared horseradish 
           -OR                            
 
-----------------------------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 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. 
   
  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.