Mixed Vegetable Manchurian

READY IN: 30mins
Recipe by webcontacts

Deep fried mixed manchurian dumplings in spicy manchurian sauce - Sanjeev Kapoor Recipe

Top Review by Galley Devil

An excellent recipe to go with fried rice. I own the Sanjeev Kapoor Chinese Cookbook myself, but have never tried this recipe before. I did have some problems with the cabbage being too 'juicy' (not the recipe's fault). Unfortunately, I realized too late that I should probably have squeezed some of the moisture out of the grated cabbage before adding it to the bowl. The un-cooked dumplings kept falling apart a little even after adding twice the amount of cornflour and refined flour. So, I just lined up all of them in a tray and kept it at a slight tilt to let the excess water drain off to one side of the tray. They seemed to hold their shape so much better then. Also, I didn't grate the carrots. Instead, I just chopped them really fine. Deep-fried the dumplings and popped them in the fridge for the next day so I'd have very little to do after getting home from work. The night in the fridge doesn't seem to have spoiled their taste or flavor. The next day, the sauce went together in less than 10 mins. I didn't have any of that canned vegetable stock you get in the U.S., so I just used 2.5 vegetable bouillon cubes dissolved in 2.5 cups of hot water. I used 5 fairly large flakes of garlic and Kikkomon soy sauce, though I might opt for light soy sauce next time. The recipe didn't specify what kind of vinegar so I just went with Heinz distilled white vinegar. The only change I might make to this receipe is to use 2 tbsps of cornflour towards the end rather than 3. Personally, I don't like it when the sauce is too thick. This one's definitely a keeper. TY for posting, Webcontacts.

Ingredients Nutrition


  1. Reserve the chopped greens of the spring onions for garnishing.
  2. Mix cabbage, carrot and French beans in a bowl and thoroughly rub in one teaspoon of salt.
  3. Add spring onion, green capsicum, refined flour and one-fourth cup of cornflour.
  4. Mix thoroughly.
  5. Shape into lemon sized balls.
  6. 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.
  7. Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic briefly.
  8. Add green chillies. Stir-fry briefly.
  9. Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Stir in cornflour blended in a cup of water and cook for a couple of minutes or till the sauce starts to thicken, stirring continuously.
  10. Add fried vegetable balls, vinegar and mix well. Serve hot, garnished with spring onion greens.

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