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Veg Manchurian in a black bowl with chinese fried rice and a green napkin
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5 from 25 votes

Veg Manchurian

Veg Manchurian is a delicious Indo-Chinese dish made with wisps of vegetables formed into dumplings and dunked into a sauce with a gorgeous interplay of hot, sweet, sour and salty flavors. It's a dish you'll be treating yourself to again and again. Vegan, nut-free and can be gluten-free.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: Indo-Chinese
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Veg Manchurian
Servings: 8 servings
Calories: 205kcal



For the manchurian balls:

  • ½ head cabbage (green or purple both are fine, I used purple)
  • 2 medium carrots
  • 1 medium onion
  • 1 medium green bell pepper
  • 2 tablespoon ginger garlic paste
  • 2-3 green chili peppers (like serrano. Finely minced. Use more or less based on your heat preference. Deseed for less heat)
  • Salt to taste
  • ½ cup unbleached all purpose flour (use rice flour if gluten-free)
  • ¼ cup corn starch (or tapioca starch)
  • Vegetable oil (for frying)

For the manchurian sauce:

  • 1 tablespoon vegetable oil
  • 12 cloves garlic (finely chopped)
  • 2 green chili peppers (like serrano, minced)
  • 1 small green bell pepper (cut into large, ¾th inch cubes)
  • 1 small onion (cut into large, ¾th inch cubes and petals separated)
  • 2 tablespoon tomato ketchup
  • 1-2 tablespoon hot chili sauce (use more or less based on your preference)
  • 2-4 tablespoon tamari (or soy sauce)
  • 2 tablespoon rice vinegar (or apple cider vinegar)
  • 3-4 tablespoon maple syrup
  • ½ teaspoon powdered ginger
  • 4 cups vegetable stock
  • Salt to taste
  • 4 tablespoon corn starch (tapioca starch works as well)
  • 2 scallions (finely chopped)


Make the manchurian balls:

  • Heat oil for frying in a wok or fryer.
  • Grate all of the veggies, including the onion, with a grater or better, in a food processor.
  • Place the veggies and the rest of the ingredients in the bowl and mix until a ball formed with the veggies holds together. You don't want the balls to be doughy, but if absolutely necessary, add a little more flour if needed to bind.
  • Shape the mixture into ¾-inch balls (you should get about 32) and flatten each slightly before adding to the hot oil. You can fry several at a time but don't overcrowd the pan.
  • Turn the manchurian balls over as needed so they are golden-brown on both sides. Remove them to a dish lined with paper towels and set aside.

Make the manchurian sauce:

  • To make the sauce, place the wok on high heat and when it is very hot, pour the oil in along the sides of the pan.
  • Add the garlic and stir-fry for just 10 seconds or so, then immediately add in the bell peppers and onion. Saute just a minute, then add the sauces one by one in the center of the wok--the ketchup, tamari, chili sauce, vinegar, maple syrup and powdered ginger. Mix together quickly and then add four cups of water to the wok. Bring to a boil and taste the sauce. If needed, add salt.
  • Mix the cornstarch with 4 tablespoon water and add a little at a time until the sauce thickens. You don't have to use all of it--stop when the sauce is thick enough for your liking. Cook the sauce until it comes to a boil and becomes glossy, 2-4 minutes. Add the manchurian balls. Turn off heat and season with scallions before serving.
  • Serve with fried rice.


Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Sodium: 787mg | Potassium: 266mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2965IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 1mg