Veg Manchurian Dry Balls

Name: Veg Manchurian Dry Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 cups Cabbage; 0.5 cups Carrot; 2 tbsp Cornstarch; 2 tbsp All Purpose Flour; 1 tbsp Garlic Paste; 1 tbsp Soy Sauce; 0.5 tsp Black Pepper Powder; 1 cups Vegetable Oil; 0.5 tsp Salt

Crunchy Indo-Chinese starter made of fried vegetable dumplings coated in a dark soy garlic sauce glaze.

Total Time 30 mins

Difficulty Medium

Servings 2

Start Cooking Mode

Ingredients

1 cups Cabbage Recipes →

0.5 cups Carrot Recipes →

2 tbsp Cornstarch Recipes →

2 tbsp All Purpose Flour Recipes →

1 tbsp Garlic Paste Recipes →

1 tbsp Soy Sauce Recipes →

0.5 tsp Black Pepper Powder Recipes →

1 cups Vegetable Oil Recipes →

0.5 tsp Salt Recipes →

Step-by-Step Instructions

Finely grate cabbage and carrot, squeeze out liquid, and mix with flour, cornstarch, pepper, and salt.

Roll into small round balls and deep-fry in hot oil until golden brown crisp.

Heat 1 tbsp oil in a separate skillet, sauté garlic paste for 1 minute.

Add soy sauce and 2 tbsp water; bring to a glaze.

Toss fried dumplings into sauce until coated and serve immediately.

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