Manchurian Veggie Balls

07bVeggieBallsBakedServingPanOverheadbfLOHow to begin?

Earlier this year, we attended a house blessing which featured some pretty amazing Indian foods; among them Baby Corn Manchurian, which I researched and gathered ingredients and finally put together to make one fine dish.

But, the instructions were kinda hazy and general, so I was left to assume and pick a bit from several versions to come up with my recipe.

02aVeggiesHerbsOverheadbfLOThis is much the same.

I came across several mentions and recipes for ‘mixed veggie’ Manchurian while I was researching the baby corn version, and thought I should give it a try.

SweetSourSaucebfLOThe thing is, they were ALL vague and/or confusing about what to do when; so I tossed caution to the wind, made some wild assumptions, and made my own way.

Manchurian, in this case, is Indian Food, Chinese-Style, and is normally deep fried. I opted do mine in a hot oven, which wasn’t bad, but next time, I will make a few more adjustments.

Still, if you’re looking for an interesting and different vegetarian dish, give these veggie balls a try. They weren’t my favorite, but they weren’t terrible, either.

•1/2 cabbage – about four cups
•1 carrot
•1 green pepper
•1 onion
•2 tsp grated garlic (2 cloves)
•1 tsp grated ginger
•2 green chiles – 1 seeded
•1/4 cup corn flour (masa)
•1 tbsp flour
•1 tsp Seasoned Salt
• 1 tsp tomato sauce
• 1 tsp soy sauce
•2 tsp canola oil
•1 tsp chopped onion
•1 tsp cabbage
•3 scallions, white and light green parts only
•1 clove garlic, minced
•1 tsp chili sauce (Sriracha)
•1 tsp vinegar
•1 tsp soy sauce
•14 oz veggie stock
•4 tsp corn flour dissolved in 1/2 cup water
03aVeggiesAddHerbsbfLO•Additional scallion for garnish

Chop the cabbage, carrot, green pepper and onion, as finely as possible – I chopped mine, then ran them through the food processor – then stir together in a ‘wave safe bowl.

Microwave for ten minutes, stirring every two minutes.

04bVeggiesFinelyChoppedbfLOStir in the garlic, ginger, and chiles, along with the flours, salt, soy sauce, and tomato sauce.

You’re (almost) good to go! We can now proceed to deep fry (or in my case, oven fry) the dumplings; but first, we should make the gravy:

Heat the canola oil in a large pan, then add the onion, garlic, cabbage and scallion and sauté for 30 seconds.

Add the Sriracha, soy sauce, vinegar, salt, and stock. Stir well and bring to a boil.

05aVeggieBallsReadyToBakebfLOWhisk in the corn flour/water mixture and simmer for five minutes. Set the gravy aside and keep warm while you finish the dumplings.

Heat oven to 425º.

Shape the veggie mixture into balls (I used a two tablespoon scoop) and arrange on a foil-lined baking sheet that you’ve coated with cooking spray.

06VeggieManchurianBakedPanbfLOBake for 20 minutes, until golden brown and slightly crispity on the edges.

Serve with the gravy and fresh sliced scallion.

As I noted above, these were not my favorites, but I think they have potential.

07aVeggieBallsBakedServingPanbfLONext time, I plan on processing the veggies more finely, chopping them by hand, then in the processor, then stirring them together and processing them again, to almost a fine paste. Then I will carry on with the ‘waving and stirring and mixing and shaping.

And then, just mebbe, I’ll deep fry the buggers.

Still and all, not a too, too bad way to get folk to eat their veggies!

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