Mexican Potstickers

By learen

Ingredients

• 2 cans black beans rinsed
• 1 c frozen corn kernels
• 2 jalapeno chiles, seeded and finely chopped
• 3/4 c finely chopped seeded tomato
• 3/4 c finely chopped red onion
• 1/2 c chopped cilantro
• 1/4 c sour cream
• 1 T hot sauce
• 2 t salt
• 60 wonton wrappers
• vegetable oil for frying

Details

Servings 12

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, breaking up the beans with a fork.

Fill a small bowl with water. Working with 8 wonton wrappers at a time, place a heaping tsp of the filling inot 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 potstickers to the prepared baking sheet. Repeat with the remaining wrappers.

In a large nonstick skillet, heat 1 T oil over med 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 min on the first side and 1 min on the second side. transfer to a paper towel lined plate. Repeat with the remaining potstickers using more oil as needed.