Vegetable Manchuria - Dry & Wet

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Old 11-Mar-2010
Vegetable Manchuria - Dry & Wet


1 cup grated carrots
1 cup grated cabbage
1 cup grated mixed vegetables of your choice (beans, cauliflower, capsicum, green peas) optional
2 tbsp Corn flour
1/2 cup mashed boiled rice
3 green chilies finely chopped
1 inch ginger finely minced
1 Spring onion finely chopped
tsp pepper powder
tsp red chili paste
2 tsp Soy sauce
tsp ajinomoto
Salt to taste
Oil for frying


For sauce: 1 tbsp Oil
1 inch ginger finely chopped
2 garlic flakes finely chopped
1 onion (big) chopped
2 green chilies chopped
2 spring onions
1 cup Vegetable stock
1 tbsp corn flour
tsp Chili paste
1 tsp pepper powder
1 tsp soy sauce
1 tsp Sugar
Chopped coriander

Boil 1/2 cup of water and add all the grated vegetables (carrots, beans, cabbage, cauliflower, peas, capsicum) and let them cook covered for 3-5 minutes, vegetables should be half cooked.
Cool the vegetable mixture and squeeze the excess water from vegetables using a cloth and use the squeezed water as vegetable stock for making sauce.
Mix squeezed vegetables with salt, ajinomoto, ginger, green chilies, spring onions, pepper, soy sauce, chili paste, boiled rice, corn flour and make dumpling of small size.

Heat oil in a frying pan, and fry the dumplings until medium dark brown color and take out onto a kitchen towel.
Take another pan heat 1 tbsp of oil add cumin seeds, chopped ginger, garlic, onions, green chilies, pepper and saute for 2 minutes
Add spring onions, ajinomoto, salt, chili paste, soy sauce, sugar, 2 tbsp of water and saute for 2 minutes.

For Dry Manchuria -

Add the dumplings into the sauce and saut for 2-3 minutes until dumplings are well coated with sauce.
Garnish with chopped coriander and greens of spring onions.
Serve hot with tomato ketchup.

For Wet Manchuria -


Add the vegetable stock (squeezed water from vegetables) to the sauce and adjust salt.
Mix 1 tbsp corn flour with little water and add this to the sauce.
Add the fried dumplings to the sauce, and bring to boil until the sauce thickens to the required consistency.
Garnish with coriander and serve hot with noodles, fried rice or even with rotis/chapathis.

Old 11-Mar-2010
Re: Vegetable Manchuria - Dry & Wet

dekhan wich tan bahut swaad lagde ne ...

Old 23-Mar-2010
Re: Vegetable Manchuria - Dry & Wet


Old 24-Mar-2010
Re: Vegetable Manchuria - Dry & Wet

Hayeeeeee Oyeeeeeeeeeeeee

Iddar leyayo plate te fulke vi

Old 24-Mar-2010
Re: Vegetable Manchuria - Dry & Wet

menu sawad ne lagda manchuria

Old 24-Mar-2010
neRv Ge
Re: Vegetable Manchuria - Dry & Wet

india khaada c

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