There’s something so special about making appetizers that are not only delicious but also bring a little surprise to the table. These Korean Potato Dumplings are just that — soft, chewy dumplings made from simple potatoes, simmered in a bold sesame chili sauce, and served with a refreshing cucumber salad.

Perfect as a Diwali appetizer or for any festive spread, these dumplings are elegant, vibrant, and sure to become the star of your grazing table!

WATCH HOW TO MAKE KOREAN POTATO DUMPLINGS:

✨ Serving Suggestions:

These dumplings are best served warm, paired with the refreshing cucumber salad on the side. They make an excellent Diwali appetizer, grazing table addition, or even a festive chaat-party starter.

💡 Tips & Variations:

✅  If you don’t have gochugaru, you can substitute with kashmiri chili powder, which is not too spicy.

✅  Make sure not to over-dry the sauce, as the potatoes will naturally soak up some liquid.

✅  The cucumber salad adds freshness — don’t skip it, especially when serving as a party appetizer.

✅  Garnishing with microgreens adds a festive, modern touch for plating.

With their chewy texture, bold flavors, and elegant plating, these Korean Potato Dumplings are a true showstopper. A little twist, thoda naya, thoda khaas — just what your Diwali table needs!

If you like this, please try my other recipes:

• Vegan Korean Chili Potatoes
• Korean Vegetable Pancakes (Yachaejeon)
• Vegetarian Japchae – Korean Stir Fried Glass Noodles
• Vegan Sundubu Jjigae – Korean Soft Tofu Stew

5 from 1 vote

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Korean Potato Dumplings with Sesame Cucumber Salad

Prep Time

20 mins

Cook Time

30 mins

 

Bring a little twist to your Diwali menu with these Korean Potato Dumplings 🥟✨ Soft, chewy dumplings made with potatoes, simmered in a bold Korean sesame chili sauce, and served with a refreshing sesame cucumber salad on the side. A festive appetizer that’s elegant, vibrant, and sure to be the star of your table.

Course: Appetizer

Cuisine: Fusion, Indian, Korean

Keyword: party

Custom Category: Appetizers, Diwali, Fusion, International Cuisine

Servings: 8

Calories: 200 kcal

Author: Nidhi Bothra

Ingredients

Dumplings:

• 4 medium potatoes
• salt to taste
• 2/3 to 1 cup corn starch , or potato starch
• 1/4 cup water , as needed

Sauce:

• 2 tbsp sesame oil
• 2 tsp garlic , minced
• 1 1/2 tbsp gochugaru (korean chili flakes)
• 1 1/2 tbsp light soy sauce
• 3 tsp rice vinegar , or regular vinegar
• 1 tbsp sugar , adjust to taste
• 1/2 cup water

Garnish:

• 3 tbsp green onions , finely chopped
• 3 tsp toasted sesame seeds

Cucumber Salad:

• 1 cucumber , thinly sliced
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 - 2 tsp rice vinegar
• 1 tsp sugar
• 1 thai red or green chilies , finely chopped
• salt , to taste

Instructions

Make the Dumpling Dough:

1. Peel and cut potatoes, then boil in salted water until fork tender.

   Tip: Always cut the potatoes before boiling. Whole potatoes tend to retain excess moisture, making them too wet once boiled. This can lead to a sticky dough that doesn't hold its shape — and may cause the dumplings to fall apart during cooking.

2. Drain completely, then pass through a potato strainer/ricer for a smooth mash.

3. Add salt to taste, then slowly mix in cornstarch with little water as needed.

4. Knead into a soft, smooth dough (like gnocchi or pasta). Rest 5–10 minutes.

5. Tip: Before shaping all the dumplings, test one. Roll a small ball from the dough and drop it into boiling water. If it begins to fall apart, the dough is too wet. Add more cornstarch to absorb excess moisture and help the dumplings hold their shape during cooking.

Shape the Dumplings:

1. Divide into small portions and roll into mini balls.
2. Press gently with a cap or your thumb to make a dent in the center — like a tiny mushroom shape.
3. This dent will hold the sauce so every bite is flavorful.

Cook the Dumplings:

1. Drop dumplings into boiling water.
2. Once they float to the top, they’re cooked.
3. Transfer immediately into ice-cold water to stop the cooking.

Make the Sauce:

1. In a bowl, mix sesame oil, garlic, gochugaru, soy sauce, vinegar, sugar, and water.
2. Pour this mixture into a pan and bring to a boil.
3. Once it boils, add the boiled dumplings and let them simmer on medium flame for 7–8 minutes until the sauce coats them.
4. Don’t let it get too dry — switch off when it’s still slightly saucy.

Make the Cucumber Salad:

1. Mix cucumber slices with sesame oil, sesame seeds, vinegar, sugar, chili, and salt.
2. Keep it light, sweet, spicy, and tangy.

Garnish & Serve:

1. Plate the dumplings and sprinkle generously with green onions and toasted sesame seeds.

2. Serve with the cucumber salad on the side.

Recipe Video

Recipe Notes

• If you don’t have gochugaru, you can substitute with kashmiri chili powder.
• Make sure not to over-dry the sauce, as the potatoes will naturally soak up some liquid.
• The cucumber salad adds freshness — don’t skip it, especially when serving as a party appetizer.
• Garnishing with microgreens adds a festive, modern touch for plating.
• You can't boil whole potatoes for potato dumplings because they hold water and will be too wet, leading to a dough that is sticky and won't hold together. The dumplings may fall apart during cooking.

Nutrition Facts

Korean Potato Dumplings with Sesame Cucumber Salad

Amount Per Serving

Calories 200 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Sodium 223mg10%

Potassium 555mg16%

Carbohydrates 33g11%

Fiber 4g17%

Sugar 4g4%

Protein 3g6%

Vitamin A 501IU10%

Vitamin C 24mg29%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.