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Vegetable manchurian gravy with Lee Kum Kee light soy sauce

Vegetable manchurian gravy with Lee Kum Kee light soy sauce
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Vegetable Manchurian is a popular dish cooked often in our region. I would not say in an authentic Chinese way but it is more adapted to suit Indian palates and modified accordingly. For example in South India you will often see these seasoned with curry leaves for that acquired South Indian taste. These dumplings are made with grated vegetables mainly cabbage and carrots bound with refined flour and corn flour and then deep fried to result into crispy dumplings.

Vegetable manchurian

 

Ingredients

Dumpling

  • 1/2 cabbage grated
  •  1 cup spring onions finely chopped
  • 1 carrot grated
  • 4 to 5 cloves of garlic grated
  • 2 to 4 green chilies finely chopped
  • 1/4 cup refined flour
  • 1/4 cup corn flour
  • salt to taste
  • 2 tbsp Lee kum kee’s light soy sauce

Sauce

  • 1/2 cup onions
  • 3 to 4 finely chopped garlic cloves
  • 1 tbsp light soy sauce
  • 1 tbsp red chili powder / Lee kum kee  chili oil
  • 1 spring onion green finely chopped
  • green chilies chopped to taste
  • 1 tbsp corn flour

Preparation

Dumpling

  • Combine the ingredients of the dumpling to form a tight dough
  • make small balls
  • Heat vegetable oil for deep frying
  • Fry balls till crispy

Sauce

  • Heat a tbsp of oil
  • Fry onions and garlic
  • Add sauce ,red chili powder and saute
  • Dissolve corn flour in water and add to the gravy
  • Add the dumplings and sauté
  • Garnish with spring onions

 

Print
vegetable manchurian

Vegetable manchurian with Lee kum Kee's light soy sauce

These dumplings are made with grated vegetables mainly cabbage and carrots bound with refined flour and corn flour and then deep fried to result into crispy dumplings. The dumplings are then sauted in a spicy soy based sauce
Course Appetizer
Cuisine Chinese, indochinese
Prep Time 1 day 30 minutes
Cook Time 30 minutes
Total Time 1 day 1 hour
Author indrani

Ingredients

Ingredients

    Dumpling

    • 1/2 cabbage grated
    • 1 cup spring onions finely chopped
    • 1 carrot grated
    • 4 to 5 cloves of garlic grated
    • 2 to 4 green chilies finely chopped
    • 1/4 cup refined flour
    • 1/4 cup corn flour
    • salt to taste
    • 2 tbsp Lee kum kee's light soy sauce

    Sauce

    • 1/2 cup onions
    • 3 to 4 finely chopped garlic cloves
    • 1 tbsp light soy sauce
    • 1 tbsp red chili powder / Lee kum kee chili oil
    • 1 spring onion green finely chopped
    • green chilies chopped to taste
    • 1 tbsp corn flour

    Instructions

    Preparation

      Dumpling

      1. Combine the ingredients of the dumpling to form a tight dough
      2. make small balls
      3. Heat vegetable oil for deep frying
      4. Fry balls till crispy

      Sauce

      1. Heat a tbsp of oil
      2. Fry onions and garlic
      3. Add sauce ,red chili powder and saute
      4. Dissolve corn flour in water and add to the gravy
      5. Add the dumplings and saute
      6. Garnish with spring onions

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      Indrani Sen