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Mexican Potstickers Recipe

   
 

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     Mexican Potstickers

Category   Appetizers
Sub Category   None
Servings   5 dozen

Ingredients
2, 15 oz cans black beans, rinsed
1 cup frozen corn kernals
2 jalapenos, seeded and finely chopped
3/4 cup tomato, seeded and finely chopped
3/4 cup red onion, finely chopped
1/2 cup cilantro, chopped
1/4 cup sour cream
1 tbsp hot sauce
2 tsp salt
 
60 wonton wrappers
Vegetable oil

Instructions
Line 2 baking sheets with parchment. In a large bowl, combine the beans, corn, jalapenos, tomato, onion, cilantro, sour cream, hot sauce, and salt. Mix well, breaking up the beans with the back of a fork.
Fill a small bowl with water. Working with 8 wonton wrappers at a time, place a heaping tsp of the filling into the center of each. Dip your finger into the water and use it to moisten the outside rims of the wrappers. Fold the edges to form a triangle, then press to seal. Transfer the pot stickers to the prepared baking sheet. Repeat with the remaining wrappers.
In a large nonstick skillet, heat 1 tbsp oil over medium high heat until hot but not smoking. Slide as many potstickers into the skillet as can fit without touching. Cook, turning once, until golden brown, about 3 minutes on the first side and 1 minute on the second side. Transfer to a paper towel lined plate. Repeat with the remaining potstickers, using more oil as needed.


Originally Submitted
8/4/2014





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