Sticky Vegetable Manchurian Recipe

Prepare vegetables

Finely grate or pulse in a food processor the cabbage, carrot, bell pepper, green beans and onion until you have small, even pieces. Transfer to a large bowl.

Remove excess moisture: sprinkle a pinch of salt over the shredded vegetables, mix and let sit 5 minutes. Squeeze handfuls in a clean kitchen towel or cheesecloth to remove as much water as possible. Discard the liquid.

Make the mixture: to the drained vegetables add all-purpose flour, cornstarch, minced garlic, chopped green chili, spring onion whites, 1 tsp soy sauce, 1/2 tsp salt, 1/2 tsp black pepper and 2–3 tbsp water. Mix well until the mixture holds together when pressed; add up to 1 more tablespoon water if too dry.

Shape dumplings: with lightly oiled hands, form the mixture into evenly sized balls about 1 to 1.25 inches (makes ~12). Place on a tray dusted with a little flour or parchment to prevent sticking.

Heat oil for deep frying in a heavy-bottomed pan to 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of batter — it should sizzle and slowly rise to the surface, turning golden in about 45–60 seconds.

Fry in batches: carefully add the balls to the hot oil without overcrowding. Fry for 3–4 minutes until golden brown and crisp, turning occasionally for even color. Remove with a slotted spoon and drain on paper towels. Keep warm.

Prepare cornstarch slurry: in a small bowl whisk 1 tsp cornstarch with 1 tbsp cold water until smooth; set aside.

Heat 1 tbsp oil in a wide skillet or wok over medium-high heat. Add the minced garlic and ginger and sauté for 20–30 seconds until fragrant but not browned.

Add sliced green chilies and the spring onion whites. Stir-fry for 30–45 seconds until softened.

Add 2 tbsp soy sauce, 1/2 tsp dark soy sauce (if using), 3 tbsp tomato ketchup, 1 tsp vinegar, 1 tsp hoisin (optional), 1 tbsp sugar and 1/2 cup water. Stir to combine and bring the mixture to a gentle simmer.

Taste and adjust seasoning: add 1/4 tsp salt and 1/4 tsp black pepper if needed. Reduce heat slightly to maintain a gentle simmer.

Thicken sauce: give the cornstarch slurry a quick stir then pour it into the simmering sauce while stirring constantly. The sauce will thicken and become glossy within 30–60 seconds.

Finish sauce: turn off the heat and stir in 1/2 tsp sesame oil for aroma and the chopped spring onion greens, reserving a small amount for garnish.

Combine: add the fried manchurian balls to the pan with the sticky sauce. Toss gently so each dumpling is evenly coated — do this over low heat for 30–45 seconds so the balls absorb some sauce but remain crisp.

Plate: transfer the coated manchurian to a serving plate. Sprinkle remaining chopped spring onion greens on top.

Serve immediately while hot and sticky with steamed rice, fried rice or as an appetizer. Leftovers lose crispness quickly.