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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.

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Galley Devil February 07, 2009

OMG! This is SO good! I will double the recipe next time I make it because this just wasn't enough. I had some doubts at first about doing it, but we just loved it. It doesn't take long to make, has a wonderful mix of flavors and is a nice change. Thank you so much!

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Queen Dragon Mom January 29, 2007
Mixed Vegetable Manchurian