Korean Momos Mandu | Korean Chilli Sauce for Dipping
Korean Momos, traditionally known as Mandu, are flavorful dumplings filled with a mix of finely chopped vegetables, tofu, or sometimes glass noodles, seasoned with soy, garlic, and sesame oil. These dumplings can be steamed, pan-fried, or deep-fried and are typically served with a bold and spicy Korean chili dipping sauce made from gochugaru, soy sauce, garlic, and vinegar. A perfect blend of texture and taste, Mandu makes for a delicious appetizer or street-style snack.
Ingredients
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
Instructions
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.
Tried this recipe?Let us know how it was!