Vegetable Manchurian (g) (v) Recipe

Prepare vegetables

Wash and finely shred the cabbage, grate the carrot, finely dice the green bell pepper and celery. Chop spring onion greens. Place shredded cabbage in a bowl, sprinkle 1/4 tsp salt, mix and let sit 8–10 minutes to draw out moisture.

After resting, squeeze the cabbage firmly in a clean kitchen towel or between hands to remove excess water. Transfer squeezed cabbage to a large bowl and add grated carrot, diced bell pepper, chopped spring onion greens and diced celery.

Add minced garlic, minced ginger, optional chopped green chilies, 1 tsp soy sauce, 1 tsp salt, 1/2 tsp ground black pepper to the vegetable mix and mix well.

In a small bowl combine all-purpose flour (0.75 cup) and cornstarch (0.25 cup). Add this flour mix to the vegetables. Add 3 tbsp water gradually and mix until the mixture just comes together into a slightly sticky but moldable mixture. Adjust with a tablespoon more water if too dry or a teaspoon more flour if too wet. The mixture should hold shape when pressed.

Heat 3–4 tbsp oil in a wide nonstick skillet over medium heat. Using wet hands or a small scoop, form mixture into golf-ball-sized dumplings (about 20–22 pieces). Place dumplings in the pan in a single layer, leaving space between them. Shallow-fry, turning occasionally, until golden brown and cooked through, about 6–8 minutes total. Alternatively, you can deep-fry at 350°F (175°C) for 3–4 minutes until crisp. Transfer fried dumplings to paper towels to drain excess oil.

In a wok or large skillet, heat 2 tbsp vegetable oil over medium-high heat. Add thinly sliced garlic and ginger juliennes; stir-fry 20–30 seconds until fragrant but not browned.

Add diced onion, diced green bell pepper, diced celery and the white parts of spring onions. Stir-fry on high for 1.5–2 minutes so vegetables stay crisp-tender.

Lower heat slightly and add tomato ketchup (3 tbsp), chili sauce (2 tbsp), soy sauce (1 tbsp), vinegar (1 tsp) and sugar (1/2 tsp). Stir to combine.

Pour in 1/2 cup water and bring sauce to a gentle simmer. In a small cup, mix 1 tsp cornstarch with 1–2 tbsp cold water to make a smooth slurry. Gradually add the slurry to the simmering sauce while stirring. The sauce will thicken in about 30–60 seconds. Taste and adjust salt (about 1/4 tsp) and pepper (1/4 tsp).

Add the fried dumplings to the wok and toss gently to coat, stirring for 1–2 minutes so dumplings absorb some sauce but remain slightly crisp on the outside. If you prefer a saucier dish, add up to 2 tbsp more water and briefly simmer.

Turn off heat. Stir in chopped spring onion greens, chopped cilantro (2 tbsp) and 1/2 tsp sesame oil if using. Toss once to combine.

Transfer to a serving plate, garnish with extra chopped green onions or cilantro if desired, and serve hot.