Name: Pork Dumplings
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 Servings
Ingredients: 2 tablespoons mayonnaise; 2 teaspoons rice vinegar; 2 teaspoons honey; 1 teaspoon hoisin sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon fresh ginger, grated; 1/2 teaspoon Sriracha sauce (optional); 1 tablespoon vegetable oil; 400 g pork tenderloin, cut into short, thin, strips; ½ teaspoon garlic powder; 1 tablespoon vegetable oil; 4 ½ cups coleslaw mix; 1 teaspoon honey; 3 green onions, cut in rings; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons hoisin sauce; 2 teaspoons rice vinegar; 1/2 teaspoon Sriracha or other sauce (optional); 1/2 cup fresh mint, chopped; 1/2 cup fresh cilantro, chopped; 20 sheets rice paper (22 cm); 3 tablespoons vegetable oil

Ingredients

Adjust Servings:

	Sauce
	2 tablespoons mayonnaise
	2 teaspoons rice vinegar
	2 teaspoons honey
	1 teaspoon hoisin sauce
	1/2 teaspoon sesame oil
	1/2 teaspoon fresh ginger, grated
	1/2 teaspoon Sriracha sauce (optional)
	Filling
	1 tablespoon vegetable oil
	400 g pork tenderloin, cut into short, thin, strips
	½ teaspoon garlic powder

	1 tablespoon vegetable oil
	4 ½ cups coleslaw mix
	1 teaspoon honey

	3 green onions, cut in rings
	3 garlic cloves, minced
	1 tablespoon fresh ginger, grated
	2 teaspoons hoisin sauce
	2 teaspoons rice vinegar
	1/2 teaspoon Sriracha or other sauce (optional)

	1/2 cup fresh mint, chopped
	1/2 cup fresh cilantro, chopped

	20 sheets rice paper (22 cm)
	3 tablespoons vegetable oil

Nutrient Analysis
PER SERVING: 1/4 of recipe (5 dumplings with sauce)
Calories	409 Kcal
Protein	24 g
Carbohydrates	49 g
Fibre	2 g
Sugars	9 g
Total Fat	29 g
Saturated Fat	3 g
Cholesterol	56 mg
Sodium	515 mg
Potassium	563 mg
Phosphorus	246 mg

Pork dumplings:
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Ingredients

Sauce
2 tablespoons mayonnaise
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1/2 teaspoon fresh ginger, grated
1/2 teaspoon Sriracha sauce (optional)
Filling
1 tablespoon vegetable oil
400 g pork tenderloin, cut into short, thin, strips
½ teaspoon garlic powder
1 tablespoon vegetable oil
4 ½ cups coleslaw mix
1 teaspoon honey
3 green onions, cut in rings
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons hoisin sauce
2 teaspoons rice vinegar
1/2 teaspoon Sriracha or other sauce (optional)
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
20 sheets rice paper (22 cm)
3 tablespoons vegetable oil

Preparation

1 Done	In a small bowl, combine sauce ingredients, mix with a spoon and set aside. Add water if the sauce is too thick.
2 Done	In a large non-stick frying pan, prepare the filling. Heat oil over medium-high, fry pork for 5 minutes and season with garlic powder. Remove the pork and set aside. Add 1 tablespoon oil to the pan and add coleslaw mix and honey. Fry for 8 minutes or until vegetables are tender. Add a bit of water if mix is too dry. Add green onions, garlic, ginger, hoisin sauce, rice vinegar, and Sriracha sauce. Fry 3–4 minutes. Transfer the mix to a bowl and add the pork, mint, and cilantro. Stir to combine and set aside.
3 Done	Oil a flat surface to fill the dumplings. Oil a baking sheet to receive the filled dumplings.
4 Done	Prepare the rice paper following package instructions.
5 Done	Make 1 dumpling at a time by placing ¼ cup of filling in the middle. Fold the rice paper to make pockets: Fold bottom part of rice paper over filling, followed by top part of rice paper. Fold sides to the back of the dumpling. The idea is to have a double sheet of rice paper on each side for more stability. Place filled dumpling on oiled sheet. They should not touch each other to prevent sticking.
6 Done	Heat oil over medium and fry dumplings, 5 minutes on each side or until crispy brown. Let cool and serve with sauce.