Baby Corn Manchurian Recipe
Recipe information
Make Baby Corn Manchurian in just 45m. Deep fried mixed vegetable dumplings cooked in a fiery Manchurian sauce with a hint of cilantro.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
For Vegetable Dumplings
For Manchurian Sauce
For Vegetable Dumplings
1. Prepare Vegetables
Wash and finely chop the baby corn, carrot, bell pepper, and cabbage. Combine these vegetables in a mixing bowl.
2. Mix Dry Ingredients
In the bowl with chopped vegetables, add all-purpose flour, cornstarch, baking soda, salt, and pepper.
3. Make the Dough
Gradually add water to the vegetable mixture until a thick, non-sticky dough forms.
4. Heat Oil
Heat oil in a deep frying pan over medium heat.
5. Fry Dumplings
Shape the vegetable mixture into small round dumplings and carefully drop them into the hot oil.
6. Drain Dumplings
Fry until golden brown and crispy, then remove and drain on paper towels.
For Manchurian Sauce
7. Heat Oil for Sauce
In a separate pan, heat 1 tablespoon of oil over medium heat.
8. Sauté Aromatics
Add minced garlic, minced ginger, and slit green chilies to the pan. Sauté for 1-2 minutes until fragrant.
9. Combine Sauce Ingredients
Stir in soy sauce, chili sauce, tomato ketchup, vinegar, and water. Mix well and bring to a simmer.
10. Thicken Sauce
Add the cornstarch slurry to the sauce and stir continuously until it thickens.
11. Combine Dumplings with Sauce
Finally, add the fried dumplings into the sauce and gently toss to coat.
12. Serve
Garnish with chopped cilantro and serve hot.
Local Coupons
No local coupons found for this recipe's ingredients.