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Veggie Manchurian

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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Preparation: 15 min. // Cooking: 30 min. // Servings: 4

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