dash Double Happiness Bao Sliders

Light and airy surimi meatballs are stuffed into a Chinese bao with an inspired red pepper kimchi packed with spice that is garnished with sliced green onions.
Serves: 4


  • 1 Lb. Extreme Shred Surimi
  • 1 Tbsp. Salt
  • 1 tsp. Black pepper, ground
  • 1 tsp. Oregano, dried
  • ¼ Cup Red onion, diced
  • ¼ Cup Red pepper, diced
  • ½ Cup Parsley, chopped and loosely packed
  • ½ Cup Bread crumbs
  • ¼ Cup Parmesan cheese, grated
  • 2 Eggs, beaten
  • 1 Tbsp. Lemon juice
  • 16-20 Bao buns
  • Green Onion (for garnish)

For Kimchi

  • 1 Lb. Napa cabbage leaves, sliced into strips
  • ¼ Cup Sea salt
  • 2 ½ Cups Water
  • 2 Cloves Garlic
  • 1 Tbsp. Fresh ginger, grated
  • ½ Cup White onion, diced
  • 1 tsp. Sugar
  • 2 tsp. Honey
  • 1 Tbsp. Korean chili flakes
  • 4 Tbsp. Green onion, sliced
  • 1 Tbsp. Sesame seeds
  • ¼ Cup Green onion, sliced
  • Sriracha


  1. To make the kimchi, the day before, bring water and salt to a boil, cool for 5 minutes, and pour over cabbage.
    Let cabbage sit 10 minutes then turn cabbage over and soak an additional 5 minutes. Rinse and drain well.
  2. To make kimchi filling, combine garlic, ginger, onion, sugar, honey, Korean chili flakes and sriracha and puree until smooth.
  3. Place soaked cabbage in a mixing bowl and pour onion mixture over cabbage, sprinkle in sesame seeds, mix well to combine and taste for heat and seasonings, adjusting if desired. Let cabbage sit overnight in an airtight jar in the refrigerator.
  4. Pre-heat oven to 350°F.
  5. In a food processor, pulse all ingredients except surimi until just combined then transfer mixture to a mixing bowl.
  6. Using a spatula or your hands, combine Extreme Shred Surimi with mixture. Scoop meatballs into 2 oz. portions and place on a greased, foil lined sheet tray and bake for 10-12 minutes until lightly browned and heated throughout.
  7. While meatballs cook, steam bao buns according to package directions until tender and set aside.
  8. In each bao bun, place one meatball and a small portion of kimchi filling and garnish with green onion, serve immediately.

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