Chocolate-Filled Potstickers

Staff Writer
Chocolate-Filled Potstickers
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
1151
Calories Per Serving
Deliver Ingredients
Makes
30 potstickers

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
  • 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

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.

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.

Nutritional Facts

Total Fat
67g
100%
Sugar
98g
N/A
Saturated Fat
32g
100%
Cholesterol
27mg
9%
Protein
13g
27%
Carbs
151g
50%
Vitamin A
15µg
2%
Vitamin B6
0.2mg
10.5%
Vitamin C
9mg
16%
Vitamin D
0.1µg
N/A
Vitamin E
3mg
15%
Vitamin K
26µg
32%
Calcium
100mg
10%
Fiber
16g
62%
Folate (food)
71µg
N/A
Folate equivalent (total)
71µg
18%
Iron
6mg
36%
Magnesium
220mg
55%
Monounsaturated
27g
N/A
Niacin (B3)
2mg
10%
Phosphorus
309mg
44%
Polyunsaturated
5g
N/A
Potassium
903mg
26%
Riboflavin (B2)
0.3mg
15.3%
Sodium
757mg
32%
Sugars, added
97g
N/A
Thiamin (B1)
0.2mg
11.9%
Zinc
3mg
23%