Korean Potato Dumplings with Sesame Cucumber Salad
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.
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:
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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.
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Drain completely, then pass through a potato strainer/ricer for a smooth mash.
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Add salt to taste, then slowly mix in cornstarch with little water as needed.
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Knead into a soft, smooth dough (like gnocchi or pasta). Rest 5–10 minutes.
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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:
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Divide into small portions and roll into mini balls.
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Press gently with a cap or your thumb to make a dent in the center — like a tiny mushroom shape.
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This dent will hold the sauce so every bite is flavorful.
Cook the Dumplings:
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Drop dumplings into boiling water.
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Once they float to the top, they’re cooked.
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Transfer immediately into ice-cold water to stop the cooking.
Make the Sauce:
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In a bowl, mix sesame oil, garlic, gochugaru, soy sauce, vinegar, sugar, and water.
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Pour this mixture into a pan and bring to a boil.
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Once it boils, add the boiled dumplings and let them simmer on medium flame for 7–8 minutes until the sauce coats them.
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Don’t let it get too dry — switch off when it’s still slightly saucy.
Make the Cucumber Salad:
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Mix cucumber slices with sesame oil, sesame seeds, vinegar, sugar, chili, and salt.
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Keep it light, sweet, spicy, and tangy.
Garnish & Serve:
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Plate the dumplings and sprinkle generously with green onions and toasted sesame seeds.
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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.