Filling<\/p>\n
2 T. of vegetable oil<\/p>\n
1 can of Artichoke hearts<\/p>\n
1 can of black olives (sliced)<\/p>\n
1\/3 cup of Parmesan cheese (optional)<\/p>\n
<\/p>\n
Frying<\/p>\n
1 Packet of 30 Dumpling\/Potsticker Sheets<\/p>\n
2 T. of vegetable oil<\/p>\n
<\/p>\n
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.\u00c2\u00a0 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.<\/p>\n
<\/p>\n
Yield:<\/p>\n
Calories:<\/p>\n
Fat:<\/p>\n
Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n