Asian Guacamole

Preheat oven to 450 degrees F.

For the potsticker crisps, grease a baking sheet. Dip the dumpling skins one at a time in water, letting any excess drip off. Place them in a single layer on the prepared baking sheet. Place in oven and bake at 450 degrees F until crisp and golden brown, about 5-6 minutes.

Remove the crisps from the baking sheet and let cool on a rack. They can be made up to 2 days ahead of time and stored in an airtight container at room temperature.

For the guacamole, toast the sesame seeds in a skillet over medium-high heat until they begin to pop, about 3 minutes (do not let them burn). Remove from the pan and set aside to cool.

Peel the avocado and remove the pit. Cut the flesh into a small dice and place in a bowl.

If you don't have rice vinegar, combine cider vinegar with the sugar and stir to dissolve the sugar. Set aside.

Add 1 teaspoon of the toasted sesame seeds, the pickled ginger, vinegar, and wasabi. Mix gently to combine (try not break up the avocado too much).

Place the guacamole in a serving dish, sprinkle with the remaining sesame seeds, and serve with the potsticker crisps.