Title: Asian guacamole
 Categories: Dips, Appetizers
      Yield: 6 servings
 
      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

MMMMM---------------------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.