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 Time1day30minutes
Cook Time30minutes
Total Time1day1hour
Authorindrani
Ingredients
Ingredients
Dumpling
1/2cabbage grated
1cupspring onions finely chopped
1carrot grated
4 to 5clovesof garlic grated
2 to 4green chilies finely chopped
1/4cuprefined flour
1/4cupcorn flour
salt to taste
2tbspLee kum kee's light soy sauce
Sauce
1/2cuponions
3 to 4finely chopped garlic cloves
1tbsplight soy sauce
1tbspred chili powder / Lee kum kee chili oil
1spring onion green finely chopped
green chilies chopped to taste
1tbspcorn flour
Instructions
Preparation
Dumpling
Combine the ingredients of the dumpling to form a tight dough