Veggie Manchurian
- Villa Vegana
- Jan 8, 2022
- 1 min read
VEGETABLE DUMPLINGS IN MUSHROOM SAUCE
Ingredients
Dumplings:
1 carrot 100 g cabbage ½ red pepper 2 spring onions 3 garlic cloves 50 g spelt flour 2 Tbs corn starch 2 Tbs soy sauce salt & pepper, ground
oil for frying
Sauce:
1 Tbs sesame oil
2 garlic cloves, chopped 1 Tbs ginger, chopped 1 green chilli, chopped
½ red pepper, diced 3 spring onions, sliced
120 g mushrooms, diced
250 ml vegetable broth 1 Tbs chilli sauce (sweet & sour)
1 Tbs ketchup 2 Tbs corn starch + 4 Tbs water
salt & pepper, ground
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Preparation
Dumplings:
1. Coarsely chop carrot, cabbage, red pepper, spring onions, and garlic. Grind in a food processor and transfer to a bowl. Combine with flour, corn starch and soy sauce. Add salt and pepper as desired.
2. Heat enough oil in a deep pan (or wok) to fry the dumplings.
Form small balls with hands, and fry them in hot oil until golden brown, one after another. Set aside.
Sauce:
Heat sesame oil in a pan (or wok). Fry chopped garlic, ginger and chillies until browned, about 1 minute. Gradually add chopped pepper, spring onions and mushrooms. Sauté another 5 minutes. Stir in vegetable broth, followed by chilli sauce and ketchup. Whisk corn starch into 4 Tbs cold water and pour into simmering sauce, stirring constantly, until thickened. Add fried dumplings and briefly simmer, stirring gently. Serve with rice.
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Coarsely chop the carrot, cabbage, red pepper, spring onions, and garlic. Pulse them in a food processor fnaf until finely ground, then transfer the mixture to a bowl.
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The crispy, golden dumplings made from finely ground carrots, cabbage, and peppers offer a delightful Escape Road contrast to the rich, savory sauce infused with sesame oil, garlic, ginger, and chilli.
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