Vegetable Manchurian Recipe

Prepare vegetables

Place the shredded cabbage in a large bowl, sprinkle with 1/4 tsp salt, toss and let sit 5 minutes. Squeeze out excess moisture firmly using your hands or a clean kitchen towel until mostly dry. This prevents soggy dumplings.

Combine the squeezed cabbage, grated carrot, finely diced green bell pepper, 3 sliced green onion stalks (white and green parts), and 1/2 cup chopped cilantro in a bowl. Add 2 tsp minced garlic and 1 tsp minced ginger and mix.

In a small bowl, whisk together 3 tablespoons all-purpose flour, 4 tablespoons cornstarch, 1 teaspoon soy sauce, 1/2 tsp salt, 1/4 tsp black pepper, and about 2 tablespoons water to make a sticky binder. The mixture should be pasty but hold together when pressed; add up to 1 tablespoon more water if too dry or 1 extra tablespoon cornstarch if too wet.

Fold the binder into the vegetable mixture until evenly coated. Taste and adjust seasoning (a little more soy or salt if needed).

Shape into 14–16 golf-ball-sized dumplings (about 1.5 inches diameter). Press firmly so they hold together. If mixture is too loose, chill 10–15 minutes to firm up.

Heat 1/2 cup neutral oil in a large nonstick skillet over medium heat until shimmering. Add dumplings in a single layer without overcrowding (cook in batches). Shallow-fry, turning occasionally, until golden brown and cooked through, about 6–8 minutes per batch. Remove to a paper towel-lined tray.

Alternatively, for a lighter version: steam the dumplings 8–10 minutes and then pan-fry briefly to crisp the exterior (1–2 minutes per side).

In a clean wok or large skillet, heat 2 tablespoons vegetable oil over medium-high heat until hot but not smoking.

Add 2 tsp minced garlic, 1 tsp minced ginger and 1/2 tsp red chili flakes. Stir-fry 20–30 seconds until aromatic, taking care not to burn the garlic.

Add the diced onion, diced green bell pepper and diced celery. Stir-fry 2–3 minutes until vegetables are bright and slightly tender but still crisp.

Stir in 3 tablespoons tomato ketchup, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce (optional for color), 1 tablespoon rice vinegar, 1 tablespoon chili sauce, and 1/2 teaspoon sugar. Mix thoroughly to combine.

Pour in 3/4 cup water or vegetable stock and bring the mixture to a gentle simmer.

Whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring; the sauce should thicken to a glossy, coat-the-spoon consistency in 1 minute. If it becomes too thick, add up to 2 tablespoons water to loosen.

Adjust seasoning: add more soy for saltiness, more vinegar for tang, or more chili sauce for heat. Keep in mind the dumplings will also contribute flavor.

Add the fried dumplings to the sauce and gently toss to coat, 1–2 minutes, so they absorb some sauce but retain some crispness. If you prefer them saucier, spoon extra sauce over and simmer 1–2 minutes more.

Turn off heat. Stir in 2 tablespoons chopped cilantro and the remaining sliced green onion stalk for freshness.

Transfer to a serving bowl. Garnish with extra cilantro and sliced green onions if desired and serve immediately while hot.