Finely shred the cabbage and transfer to a large bowl. Add grated carrot, diced capsicum, chopped spring onion greens, and chopped onion. Sprinkle 1/2 tsp salt over the mix and toss. Let it sit 8–10 minutes to release moisture, then squeeze out excess water firmly using your hands or a clean kitchen towel. Reserve the squeezed liquid (optional) for vegetable stock use.

Make batter

To the drained vegetables add minced garlic, minced ginger, chopped green chili (if using), all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper and 1 tsp soy sauce. Add 2–3 tablespoons water gradually and mix until a thick, cohesive batter forms that holds its shape when scooped but is not too runny. Adjust with a little more flour or water if needed.

Form balls

Using slightly wet hands, shape the mixture into small balls about 1 to 1.25 inches (2.5–3 cm) in diameter. Place the formed balls on a tray lined with parchment paper. This recipe yields about 18–22 medium dumplings depending on size.

Fry dumplings

Heat oil in a deep pan or wok to 350–360°F (175–180°C). Test by dropping a small piece of batter — it should sizzle and rise immediately. Fry dumplings in batches without crowding, turning occasionally, until evenly golden-brown and crisp, about 4–6 minutes per batch. Remove with a slotted spoon and drain on paper towels. For a lighter version, you can shallow-fry or air-fry at 200°C for 12–15 minutes, turning halfway.

Sauce (Gravy)

Prepare aromatics

In a separate wok or wide skillet heat 2 tablespoons vegetable oil over medium-high heat. Add sliced garlic and julienned ginger; stir-fry 20–30 seconds until fragrant but not browned. Add the chopped white parts of spring onion, dried chili flakes and slit green chili; cook 30–45 seconds.

Build sauce

Lower heat to medium and add ketchup, soy sauce, chili sauce, vinegar and tomato puree (if using). Stir to combine. Pour in the vegetable stock (or reserved vegetable liquid diluted to 1 cup), bring the mixture to a gentle simmer.

Thicken and season

Whisk 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously to avoid lumps. Simmer 1–2 minutes until the sauce thickens to a glossy gravy that coats the back of a spoon. Taste and adjust salt and pepper. Stir in 1/2 teaspoon sesame oil if using for aroma.

Combine dumplings and sauce (Gravy style)

Add the fried dumplings to the hot gravy and gently toss to coat, simmering for 1–2 minutes so the dumplings absorb some sauce but remain slightly crisp outside. Transfer to a serving plate and garnish with sliced green spring onions.

For Dry Manchurian

To make dry Manchurian instead of gravy reduce the stock to 1/4 cup and make a slightly thicker, stickier sauce or skip adding stock entirely. After adding the ketchup/soy/chili mixture, stir-fry on high until sauce reduces to a glaze (2–3 minutes). Toss in the fried dumplings and stir quickly so they are evenly coated with a glossy, sticky sauce. Garnish with green onion and serve immediately so they stay crisp.