• Kishan Desai

Vegetable Manchurian

Indo-Chinese food is very popular in India. Its the perfect combination of both Indian and Chinese flavors. This recipe is pretty versatile and you can pretty much add any of your favorite vegetables is your dumplings.


For Dumplings

  • Half a Cabbage (Shredded)

  • 4 Carrots (Grated)

  • Half a Yellow onion (Chopped into small pieces)

  • 2 Tbs of Garlic Paste

  • 2 Tbs of Ginger Paste

  • 1 Tsp of Black Pepper

  • 3 Tbs of Corn Starch

  • 3 Tbs of All-Purpose Flour

  • Salt to Taste

  • Oil for deep frying

For Sauce

  • 4 Tbs of Oil

  • 1/4 cup of Minced Garlic

  • 1 Tbs of Minced Green Chili

  • Half of a Green Bell Pepper (Chopped into cubes)

  • Half of an Onion (Chopped into cubes)

  • 1-2 Tbs of Soy Sauce

  • 2 Tbs of Schezwan Sauce

  • 1 Tbs of Sambal

  • 1-2 Tbs of Ketchup

  • 3 Cups of Water

  • 1 Tsp of Black Pepper

  • 2-3 Tbs of Corn Starch Slurry

  • Spring onion to Garnish


Begin by making your dumplings. In a large mixing bowl, combine your carrot, cabage, onion, salt, pepper, ginger paste, and garlic paste. If your vegetables release a lot of water, drain as much of the water out as you possibly can. Then add in your corn startch and AP flour. You may need more flour depending on the moiture content of your vegetables. Now combine everything into a dough. This might take some time. You basically want your vegetables to hold together so when you fry your dumplings, they dont break.

Now prepare your oil and heat it to 250-300 degrees. You want to fry your oil at a low temperature so that your dumplings are not left raw and gummy from the inside. Now slowly form golf-ball sized dumplings, and fry them until the are a deep golden brown. Once all of your dumplings have been fried, let them cool on a paper towel.

For your sauce, begin by heating your oil on high heat, in a large wok style pot. Add in your onion and bell pepper and fry until they start to form brown edges. Then go ahead and add in your green chili and garlic. Your oil will be hot and this means that your garlic will cook pretty fast so keep an eye on it. Once your garlic has browned a bit, add in your soy sauce to your taste, sambal, schezwan sauce, and ketchup. Coat the veggies with the sauce mixture and cook for about 30 seconds. Now go ahead and add in your water and black pepper. Bring your sauce to a boil and then add in your corn startch slurry, 1 tbs at a time until you sauce has thickened to your liking. You may add salt if you wish.

Once your sauce is nice and thick, add in your dumplings and simmer for about 30 seconds. Now you can garnish your Manchurian with chopped green onion and even some cilantro if you would like. Manchurian can either be eaten alone, or with fried rice, plain rice, or noodles.

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I want to personally thank everyone who has supported me on this journey. Your donations allow me to pursue my passion in a time when hope can easily be lost.  I am hoping to attend culinary school in the near future and fulfill my God give passion, that is cooking. I am providing home cooked meals to anyone in the Orange County area who may need food due to Covid-19, completely free. If you enjoy my recipes and want to show me some love, please click the donate button.
-Kishan Desai

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