Filling

2 T. of vegetable oil

1 can of Artichoke hearts

1 can of black olives (sliced)

1/3 cup of Parmesan cheese (optional)

 

Frying

1 Packet of 30 Dumpling/Potsticker Sheets

2 T. of vegetable oil

 

Drain the artichoke hearts and cut them up so they’re not so chunky (into quarters work best). In a non-stick pan add the vegetable oil, artichokes and black olives over medium heat. Fry until the artichoke hearts break apart a little better, about 8-10 minutes. Turn the heat off and add Parmesan cheese and stir around until slightly melted.  Lay your sheet of dumpling dough on a cutting board. I use a tablespoon’s amount of filling, add to the center of the dough sheet. With warm water, wet the edges of the dough sheet and fold into desired dumpling shape.

 

Yield:

Calories:

Fat:

Fiber: