Ingredients
- 2 cans (15 oz each) black beans, rinsed
- 1 cup frozen corn kernels
- 2 jalapenos, seeded and finely chopped
- 3/4 cup finely chopped seeded tomato
- 3/4 finely chopped red onion
- 1/2 cup chopped cilantro
- 3/4 cup sour cream
- 1 Tbsp. hot sauce
- 2 tea. salt
- 60 wonton wrappers
- vegetable oil, for frying
Preparation
Step 1
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.
Fill a small bowl with water. Working with 8 wonton wrappers at a time, place a heaping teaspoon 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 heat until hot but not smoking. Slide as many pot stickers 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 pot stickers, using more oil as needed.