Mixed Vegetable Manchurian Recipe - Mixed vegetable dumplings in a spicy sauce

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Cabbage, Carrot

Cuisine : Chinese

Course : Main Course_Veg

Mixed Vegetable Manchurian

Mixed Vegetable Manchurian Recipe - How to make Mixed Vegetable Manchurian


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Cabbage grated1 medium

  • Carrot grated1 medium

  • French beans finely chopped8-10

  • Spring onions with greens finely chopped3 medium

  • Green capsicum finely chopped1 medium

  • Salt to taste

  • Refined flour (maida) 1/4 cup

  • Cornflour/ corn starch 1/4 cup

  • Oil to deep fry

  • Sauce

  • Oil 2 tablespoons

  • Ginger finely chopped4-6 cloves

  • Celery finely chopped2 inch stick

  • Green chillies finely chopped3

  • Soy sauce 2 tablespoons

  • Sugar 1 teaspoon

  • MSG 1/4 teaspoon

  • Salt to taste

  • Vegetable stock 2 1/2 cups

  • Cornflour/ corn starch 3 tablespoon

  • Vinegar 1 tablespoon


Step 1

Mix three tablespoons of cornflour in one cup of water. Reserve spring onion greens for garnish. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.

Step 2

Add spring onion, capsicum, refined flour and one-fourth cup of cornflour. Mix thoroughly. Shape into lemon sized balls.

Step 3

Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on medium heat or until golden brown. Drain on absorbent paper.

Step 4

Heat two tablespoons of oil in a wok or a pan and stir fry the ginger and garlic half a minute. Add the celery, green chillies and stir-fry for half a minute more.

Step 5

Add soy sauce, sugar, MSG and salt. Stir in vegetable stock and bring to a boil. Stir in cornflour mixture and cook for a couple of minutes or until the sauce starts to thicken, stirring continuously.

Step 6

Add the fried vegetable balls, vinegar and mix well. Serve hot, garnished with the reserved spring onion greens

Step 7

Chef's Tip

Step 8

If you want to serve it dry without the sauce, reduce the stock to one cup and cornflour in the sauce to one and a half tablespoons only.

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