Every New Year, it’s Korean tradition to make homemade mandoo (Korean pot stickers or dumplings) and make Dduk Mandoo Guk (Korean Rice Cake and Dumpling soup). This year, we were all set. I planned. I invited people over. I went to the Korean grocery store. . but then I got sick.
Like the flu sick.
Body ache. Fever. Runny nose. Congestion. Coughing. Everything hit me at once and I had to cancel our festivities for New Year’s Eve. I was so sad, upset and bummed. I also felt horrible for canceling on my friends at the last minute. I somehow thought I would be fine cooking but when the fever and body ache set in, I knew it wasn’t going to happen.
So, how did we ring in the New Year?
Well, I rang in the New Year with NyQuil, a couple sips of champagne and lots of sleep. Totally not what I had planned. My dear, sweet friends Joe and Rina (Rina, who pre-made all the mandoo filling all by herself) came by on New Year’s Day and dropped off these gorgeous, plump dumplings for us to cook up. And she also gave me more wrappers and filling to make some more with the girls for later that week.
Another way Koreans will typically eat their leftover mandoo filling: they make patties (dredging them in flour and egg) and then fry them up and eat them with soy sauce and white rice. Yumm! We had so much leftover filling, we made sliders!
These Asian Patty Sliders were so delicious!! The patty, on a toasted brioche bun with greens, ponzu sauce and stone ground mustard and I was in heaven. You have to give these sliders a try!!
I hope you enjoy!
A few notes:
- If you’re not familiar with it, Ponzu sauce is a citrus seasoned soy sauce and dressing. Kikkoman has a great one that can be found at most grocery stores (in the Asian aisle or section) and almost all Asian food markets.
- The filling here can easily be ground beef or all pork, totally up to you. You could even just pan fry some tofu for a vegetarian option.
- I am totally obsessed with pea shoots. I found organic pea shoots at Trader Joe’s.
- 1 lb. lean ground pork
- 1 lb. ground chicken
- 4 oz Korean chives or green onions; diced
- 2 eggs
- 2-3 cloves garlic, finely chopped or minced
- 1 tablespoon sesame oil
- 1-2 tablespoons low sodium soy sauce
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1- 1½ cups all-purpose flour
- 2-3 eggs; lightly beaten
- 1½ - 2 tablespoons olive oil or sesame oil for pan frying
- toasted slider buns
- dijon or stone ground mustard
- ponzu sauce
- spring mix greens
- pea shoots or micro greens
- serve with jalapeños (optional)
- In a large mixing bowl, combine all of the ingredients from the ground pork to the ground pepper. I highly recommend wearing disposable plastic gloves and using your hands to mix everything. Form the filling mix into small sized patties and set aside until all of the filling is gone.
- Heat the oil in a large non-stick fry pan over medium-high heat. Set up dredging station: Place flour and eggs in two separate shallow dishes. Dredge each patty in the flour and then the egg and immediately place into the fry pan. Cook each patty for about 3 minutes on each side or until browned and cooked all the way through. Repeat this process until all of the patties are cooked. Set aside.
- Spread some dijon or stone ground mustard on a toasted slider bun. Place a patty on the bottom slice of the toasted slider bun. Top the patty with a dash of ponzu sauce, fresh greens and pea shoots or micro greens and top with the other side of the toasted bun. Serve with more ponzu sauce if desired and some jalapeños. Enjoy!