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Veggie Manchurian




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


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




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.


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.


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

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