Veg Manchurian Recipe
fried mixed vegetable dumplings tossed in a hot & sweet manchurian sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Veg Manchurian Dumplings
For the Manchurian Sauce
Method
To Make the Veg Manchurian Dumplings
- 1
Prepare the Vegetable Mixture
In a large bowl, combine the finely chopped mixed vegetables. Ensure that the vegetables are well-drained to avoid excess moisture.
- 2
Make the Batter
Add all-purpose flour, cornstarch, ginger-garlic paste, green chilies, salt, and black pepper powder to the bowl with vegetables. Mix well, gradually adding water to form a thick batter. The mixture should hold together without being too runny.
- 3
Shape the Dumplings
Take small portions of the mixture and roll them into small balls or dumplings, about the size of a golf ball.
- 4
Fry the Dumplings
Heat oil in a deep frying pan over medium heat. Once hot, carefully drop in the dumplings in batches, frying them until they are golden brown and crispy. Drain on paper towels and set aside.
To Make the Manchurian Sauce
- 5
Heat the Oil
In a pan, heat 2 tablespoons of oil over medium heat.
- 6
Sauté Aromatics
Add minced garlic, minced ginger, and slit green chilies to the pan. Sauté until fragrant, about 1-2 minutes.
- 7
Add Sauces
Stir in soy sauce, tomato ketchup, red chili sauce, and vinegar. Mix well and let it simmer for a minute.
- 8
Thicken the Sauce
Add the cornstarch slurry to the sauce mixture and stir continuously until the sauce thickens. Adjust seasoning with salt and black pepper powder to taste.
- 9
Combine Dumplings with Sauce
Add the fried dumplings into the sauce and toss gently to coat them evenly with the sauce.
- 10
Garnish and Serve
Remove from heat, garnish with chopped spring onions, and serve hot.