Southwestern Potstickers with Lime-Cilantro Sour Cream
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 60
INGREDIENTS
Potstickers:
2 15-ounce cans Rosarita® black beans, rinsed
1 14.5 oz. can Hunt’s® petite diced tomatoes, drained well
1 cup frozen corn kernels
2 jalapenos, seeded and minced
¾ cup minced red onion
½ cup chopped cilantro
¼ cup sour cream
1 Tbsp. hot sauce
1 Tbsp. cumin
Salt and pepper, to taste
60 wonton wrappers
Vegetable oil, for frying
Lime-Cilantro Sour Cream
½ cup sour cream
¼ cup chopped cilantro
½ lime, juiced
Pinch salt
INSTRUCTIONS
Potstickers:
Line 2 baking sheets with parchment paper. In large bowl, combine beans, tomatoes, corn, jalapenos, onion, cilantro, sour cream, hot sauce, and cumin. Mix well, breaking up beans with the back of a fork. Season with salt and pepper, to taste.
For assembly: Place one heaping tsp. of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles.
Transfer the potstickers 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 potstickers into the skillet as can fit without touching. Cook, turning once, until, 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, adding more oil as needed.
Lime-Cilantro Sour Cream:
In a small bowl, mix all ingredients together until combined. Season with salt, to taste.