Chocolate-Filled Potstickers Recipe
Daily Value: 58%
Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||73µg||18%|
|Fatty acids, total monounsaturated||27g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
In an effort to create a totally unique chocolate recipe, the Taza Test Kitchen whipped up this multi-cultural treat that pairs creamy, cool avocado with the kick of their Guajillo Chili Chocolate.
- 2 cups flour, plus more for rolling out the dough
- 2 tablespoons salt
- 1/8 cup sugar
- 2 tablespoons cinnamon
- 1 cup boiling water
- 3 packages Taza Guajillo Chili Chocolate Mexicano, finely crushed
- 1 egg, beaten
- 1/4 cup canola oil
- 1 large avocado
- 1 lemon
- Salt, to taste
Combine the flour, salt, sugar, and cinnamon in a bowl. Pour in the boiling water and fold together until combined. Knead the dough on a floured surface until smooth. Roll the dough out until it is approximately 1/8-inch thick.
Cut the dough into 3-inch circles using a cookie cutter or drinking glass. Place a small amount of crushed chocolate in the center of each dough circle. Brush some of the beaten egg around the outside edges of the dough circles and fold them in half. Press the dough closed to seal the potstickers.
Heat the oil in a sauté pan to approximately 350 degrees. Place the potstickers evenly in the pan and fry until golden brown on the first side, then flip and fry the other side until golden brown, about 2 minutes per side. Remove and place on a paper towel to drain excess oil.
Slice the avocado to make 30 small slices, and squeeze the lemon over the slices. Garnish each potsticker with a piece of avocado. Sprinkle a pinch of salt on top of the avocado. Serve immediately.
Recipe DetailsServings: 6