Mix together the veggies, coriander leaves, Lee Kum Kee Premium Light Soy Sauce, ginger-garlic paste, salt and pepper powder in a bowl.
Roll out dough into a large disc. Using a medium size cookie cutter, cut out discs from it. Place a spoonful of veggie mixture in the centre of each disc and shape into momos.
Heat oil in a non-stick pan. Add spring onion bulbs and garlic paste, mix well and sauté till onions turns translucent.
Add tomato ketchup and mix well. Add Schezwan sauce and mix. Add remaining soy sauce and vegetable stock, mix and bring to a boil.
Add salt and pepper powder, mix well and simmer for a minute. Add remaining coriander leaves and mix.
Add momos, mix lightly and cook for 3-4 minutes. Garnish with some white sesame seeds
Bacon Wrapped Ginger Soy Chicken