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Korean Momos Mandu | Korean Chilli Sauce for Dipping

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Korean Momos Mandu | Korean Chilli Sauce for Dipping

Easy Korean Veg Recipe

Easy Veg Korean Recipe of Dumplings.

  • 75mins
  • Serves 4
  • Medium




For Momo Dough 

All Purpose Flour (मैदा) – 1 cup

Salt (नमक) – a generous pinch 

Oil (तेल) – 1½ tbsp

Warm Water (गर्म पानी) – 100ml  or ½ cup 


For Filing 30gm for each

Cabbage (पत्ता गोभी), Chopped – 1½ cup 

Spinach (पालक), Chopped – ½ cup

Mushroom (मशरूम), Chopped  – ½ cup

Spring Onion (हरा प्याज), Chopped  – ½ cup 

Ginger (अदरक), Chopped  – 1 tbsp 

Garlic (लहसुन), Chopped  – 1 tbsp 

Green Chillies (हरी मिर्च), Chopped – 1 no

Pepper Powder (काली मिर्च) – ½ tsp

Coriander Stems (धनिया के डंठल), Chopped- 1 tbsp

Soy Sauce (सोया सॉस) – 4 tbsp

Vinegar (सिरका) – 1 tbsp  

Salt (नमक) – To taste

Sesame Oil (तिल का तेल) –  1 tbsp

Paneer (पनीर), Mashed – 100 gm


Korean Momo Sauce

Oil (तेल) – 5 tbsp 

Garlic (लहसुन), Chopped – ¼ cup 

Chilli Flakes (कुट्टी मिर्च) – 3 tbsp

Vinegar (सिरका) – 2-3 tbsp

Soy Sauce – 4tbsp

Water (पानी) – 3 tbsp

Sugar (Sugar) – 1tsp

Spring Onion (हरे प्याज), Chopped – handful

Sesame (तिल), Toasted – 2 tbsp


For Garnish 

Fresh Red Chillies (लाल मिर्च – As required

Spring Onion (हरे प्याज) – handful 

Sesame (तिल) –  As required



For Korean Momos (Mandu) Dough

We will begin by making the dough. Heap the flour on a flat surface and sprinkle in salt and the oil. Use warm water to knead the flour into a soft dough. Knead well for at least 10 minutes to achieve thin covering. Once kneaded, keep aside, covered with a damp cloth and allow to rest for at least 20 min.


For Filling

For the filling, prepare all of the chopped ingredients and place in a bowl. Make sure the vegetables are chopped finely. Add in the seasoning ingredients and the rest of the ingredients for the filling. Taste to check for seasoning at this point.
Transfer the filling ingredients over a strainer or colander and place over a bowl. Since the vegetables are salted, they will tend to lose water.


The dough for the sheet must be softened by now. Roll the dough to make a long shape. The idea is that this will help portion the dough faster and more conveniently. Portion the dough into 20gm each or 10-11 equal portions.
To begin spreading the portions into a sheet, press the portions with your palm from the circular side of the cylindrical portions to flatten into a circle. Then using a thin belan or rolling pin spread the circular sheet, rolling from the sides. The idea is to have the sides thinner than the center as it will stretch out when you are rolling the Mandu.


Once the sheets are ready, fill about 30 gm of the filling in each sheet and shape the dumpling as shown. Beginning from one side and closing as you move along the edges.
Once all the Mandu are read, prepare the steamer. Oil the base of the steaming baskets to avoid the Mandu sticking to the base.
Steam over medium to high flame for 10 to 12 minutes. Remove from the steamer immediately once done and serve.


To make the dipping sauce, heat oil in a small pan over medium to low heat and add in the chopped garlic, give a stir to avoid burning and add in the chilli flakes. Cook over low heat stirring constantly till the chillies begin to get darker. At this stage add in the vinegar, soy sauce, water and sugar and bring to a simmer. Now add in the spring onion and the sesame, give a mix and serve as a dipping sauce along with the Mandu

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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