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.
Asian Patty Sliders
Ingredients
For the patties:
- 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
- 1/2 teaspoon black pepper
For the sliders:
- 1- 1 1/2 cups all-purpose flour
- 2-3 eggs; lightly beaten
- 1 1/2 - 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
Instructions
For the patties:
- 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.
To assemble the sliders:
- 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!
Nancy @ gottagetbaked says
January 9, 2014 at 1:20 amI’m so sad to hear that you had the flu on NYE! Poor you. I know how you feel about cancelling at the last minute – that totally sucks. But it was more important for you to get some much needed R&R. I hope you’re feeling better. Seriously, these Asian patty sliders rock! They look phenomenal. I’m pinning this so that I can make them when I get home.
hipfoodiemom says
January 9, 2014 at 6:10 amThanks Nancy! How’s the trip going? I’m watching Tony’s Facebook to see the photos he tags you on! 😛 enjoy it girl!
Paula @ Vintage Kitchen Notes says
January 9, 2014 at 3:59 amThat whole body ache that makes you want to hide under the covers, we’ve all been there. Such a bummer it happened on New Year’s eve Alice! But then, you have amazing friends! How I wish I had some of this to eat at night here. I only cooked once in the last 3 weeks. They look amazing!
hipfoodiemom says
January 9, 2014 at 6:11 amThank you Paula! How are you settling in to your new place? The unpacking part totally sucks but you’ll get there!!! Sending you an email now ..
Liz says
January 9, 2014 at 6:26 pmOooh, I love your Korean twist on sliders…they sound fantastic. So sorry about your NYE…I remember a Christmas like that. Not fun at all.
hipfoodiemom says
January 9, 2014 at 6:52 pmThanks Liz! 🙂
Alice says
January 12, 2014 at 3:27 amSo very sad to hear that you missed out on your New Year celebrations, but what amazing friends you have! I love the idea of making tasty patties with any left over fillings and in a way these almost look more tempting than dumplings 🙂
Hope you’re feeling much better now!
Allie | Baking a Moment says
January 12, 2014 at 8:04 pmAw, Alice! I’m so sorry you were sick! I hope you are better now… these sliders sound fabulous and your photos are gorgeous 🙂
Morgan says
January 14, 2014 at 10:01 amSo sorry to hear that you were sick! I can only imagine how bummed you were. =( Hope you’re feeling better now.
These Asian Patty Sliders look phenomenal, by the way.
Lori @ Foxes Love Lemons says
January 14, 2014 at 7:51 pmUgh, so sorry to hear about New Year’s. Mine was similar – except with the worlds worst sinus infection.
I think you’ve recovered nicely with these sliders 🙂 I could eat a whole plate of these!