The quintessential Indo-Chinese fusion meal.
I can't make manchurians without missing mom..she loves these little dumplings of yum.
They are served as 'Chinese' food in India, but I'm not even sure if they exist in China; a google search turns up only Indian recipes on the first page..lol. Authentic or not, this is seriously delicious stuff. People make them out of mushrooms, chicken, fish, and our vegan version- gobhi (cabbage) manchurian.
5-6 cups shredded cabbage
* Other vegetables like cauliflower, bok choy may be used, as long as they are finely shredded
1 cup shredded carrots
1 onion, finely chopped
2 green chillies, chopped
* We run all the veggies through the food processor at the same time, makes quick work of the longest part of the recipe.
6 tbsp all purpose flour, or more
3 tbsp cornstarch
salt and pepper to taste
oil for deep frying
– Heat oil in a fry pan/deep fryer.
– Mix all the ingredients together and fashion into lime-sized balls.
* If the mixture does not come together, add more flour.
* Don't let the ingredients sit- they will release water. If that happens, squeeze the vegetables to drain some water out before adding the flour and the starch.
– Fry in the hot oil until well browned.
– Drain on paper towels.
6 cups vegetable stock
1 tsp oil
1 clove garlic, smashed
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp corn starch
2 tsp miso
– Heat oil in a sauce pan.
– Add garlic and let sizzle.
– Add the stock, soy sauce, vinegar. Bring to a boil.
– Then add corn starch dissolved in 1/2 cup lukewarm water. Stir until the broth thickens and looks glazed.
– Turn off the heat. Then take some broth out, dissolve the miso in it, and add it back.
Add the manchurians to the broth. Serve over fried or plain cooked rice.