Baby Corn Manchurian Recipe
Deep fried mixed vegetable dumplings cooked in a fiery Manchurian sauce with a hint of cilantro.
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Ingredients
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For Vegetable Dumplings
For Manchurian Sauce
Method
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.
