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Veg Manchurian – vegetable dumplings in a sweet, tangy & spicy gravy

This is another one of my favourite Indo-Chinese dishes. If you’ve not tried vegetable Manchurian, you’re in for an explosion of a surprise. Lightly fragranced fried vegetable balls in a luscious sweet and tangy spicy soy sauce gravy. Sweet shallots, fiery red chillies, warming ginger and garlic bring some seriously Asian flavours, whilst good old tomato ketchup gives sweetness and tomato puree brings tanginess. Satisfying textures and flavours all in one dish!

Indo-Chinese is without a doubt one of my most loved cuisines, it brings together Chinese and Indian flavours to create dishes with the best flavours from both these cuisines. If you haven’t seen my other Indo-Chinese recipes, check out my Springrolls, Crispy Garlic Chilli Broccoli, Crispy Garlic Chilli Babycorn and Spicy Veg Noodles.

Veg Manchurian – vegetable dumplings in a sweet, tangy & spicy gravy
Serves 5
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
161 calories
25 g
0 g
6 g
4 g
0 g
171 g
1240 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
171g
Servings
5
Amount Per Serving
Calories 161
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 1240mg
52%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 8g
Protein 4g
Vitamin A
71%
Vitamin C
186%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
To make the vegetable dumplings
  1. • ¾ cup cabbage, finely chopped
  2. • ½ red pepper, roughly chopped
  3. • 1 ½ carrots, peeled and roughly chopped
  4. • 15 green beans topped and tailed
  5. • 3 spring onions, bulbs and outer leaves removed
  6. • 4 tbsp plain flour
  7. • 3 tbsp corn starch
  8. • 1 tsp salt
  9. • Oil for frying dumplings
To make the gravy
  1. • 1 tbsp oil
  2. • 6 cloves garlic, minced
  3. • 2 shallots, finely chopped
  4. • 2 spring onions, bulbs and outer leaves removed
  5. • 2 red chillies, finely chopped
  6. • 2 green chillies, finely chopped
  7. • Thumb size piece of ginger, finely chopped or grated
  8. • 4 tbsp ketchup
  9. • 3 tbsp soy sauce
  10. • 1 tbsp tomato puree
  11. • 1 tsp sugar
  12. • salt to taste
To make the corn starch slurry for thickening the gravy
  1. • 1 tbsp corn flour
  2. • 2 tbsp water
For making the vegetable dumplings
  1. Using a food processor, finely chop the red pepper, carrots, green beans, spring onions and combine in a mixing bowl with the cabbage.
  2. Add the plain flour, corn flour and salt and knead using your hand to form a dough. This is going to be a wettish dough.
  3. Pre-heat oil on a medium flame.
  4. Whilst you are waiting for your oil to heat, start forming your balls. I was able to get 16 balls from this mixture.
  5. To test if the oil is ready, drop a small tester ball into the oil. If the ball zooms up to the top, the oil is too hot. What you’re looking for is for the ball to come up steadily without breaking up. If the ball starts to fall apart in the oil, it means you need to add more binder (corn flour or all-purpose flour) to help bring the dough together, but just enough to help the balls keep their shape as they fry.
  6. Only once you’re happy that the dough is ready should you begin to batch fry the balls, otherwise you may end up with a lot of waste. Be mindful of the heat at this stage, if the oil is too hot, the balls will brown quickly on the outside without cooking properly on the inside. If the oil isn’t hot enough, the balls will end up absorbing too much oil.
  7. Place the fried balls on a kitchen towel to absorb any excess oil and set aside.
For making the gravy
  1. Place oil on medium heat.
  2. Add minced garlic, chopped shallots, spring onions (leave a little for garnishing), red and green chillies and ginger. Stir fry these on a low to medium heat for 4-5mins.
  3. Add the ketchup, tomato puree, soy sauce and sugar. Mix well and allow to cook for 3-4mins before adding 1 cup of water and bring to a boil.
  4. Whilst you are waiting, make the the cornstarch slurry. A slurry is basically a mixture of liquid and flour, in this case cornstarch and is used as a thickening agent for sauces. Combine the cornstarch with 2 tablespoons of water and mix thoroughly to ensure there are no lumps. Set aside.
  5. Stir in the slurry and keep stirring until the sauce thickens to avoid lumps forming.
  6. Taste and add salt as necessary.
  7. Add your dumplings, ensuring they are well coated in the gravy.
  8. Garnish with spring onions before serving
beta
calories
161
fat
6g
protein
4g
carbs
25g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/
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