Chocolate-Filled Potstickers

Chocolate-Filled Potstickers
Staff Writer

Taza Chocolate

Chocolate-Filled Potstickers

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.

6
Servings
310
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  flour, plus more for rolling out the dough
  • 2  Tablespoons  salt
  • 1/8  Cup  sugar
  • 2  Tablespoons  cinnamon
  • 1  Cup  boiling water
  • packages Taza Guajillo Chili Chocolate Mexicano, finely crushed
  • egg, beaten
  • 1/4  Cup  canola oil
  • large avocado
  • lemon
  • Salt, to taste

Directions

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.

Nutritional Facts

Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
36g
28%
Protein
5g
11%
Vitamin A, RAE
45µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
59mg
6%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Folate, total
42µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
39mg
12%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
119mg
17%
Selenium, Se
9µg
16%
Sodium, Na
398mg
27%
Water
64g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.