MEXICAN POTSTICKERS
Makes 5 dozen.
2 15oz cans black beans, rinsed
1 cup frozen corn kernels
2 jalapeno chiles, seeded, finely chopped
¾ cup tomato, finely chopped
¾ cup onion, finely chopped
½ cup cilantro or parsley, chopped
¼ cup reduced fat sour cream
1 tbsp hot sauce
2 tsp salt
60 wonton wrappers
• Line 2 baking sheets with parchment.
• In a bowl, combine black beans, frozen corn kernels, jalapeno chiles, tomato, onion, cilantro or parsley, reduced fat sour cream, hot sauce, and salt.
• Mix well, breaking up beans.
• Fill a bowl with water.
• Working with 8 wonton wrappers at a time out of the 60 wonton wrappers total, place a heaping tsp of the filling into the center of each.
• Dip your finger into water and use it to moisten outside rims of wrappers. Fold edges to form a triangle, then press to seal.
• Transfer potstickers to baking sheet.
• Repeat with remaining wrappers.
• In a skillet, heat 1 tbs vegetable oil.
• Slide as many potstickers into skillet as can fit.
• Cook turning once until golden brown.
• Transfer to paper towel lined plate.
• Repeat with remaining potstickers, using more oil as needed, then SERVE...
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