This Indo- Chinese dish is a great fusion of flavours.
A mixed vegetable dumpling coated in a sauce bursting with sweet, sour and spicy seasoning.
The recipe itself is quite versatile, you can swap out the nightshades vegetables for carrots or other vegetables of your choice and even make it gluten free. Also for those who hate frying like I do this works great in the air fryer.
I’ve also added in some milled hempseed into the dumplings for that extra nutritional intake.
Hope you enjoy it!
Share your recreations with me on instagram @shivyskitchen
20 mins
1 hr
4
Ingredients
Dumplings:
1 Large Carrot
180g White Cabbage
1 Celery Stick
1/2 Tsp Asafoetida Powder
2 Tsp Ginger Paste
2 Tsp Milled Hempseeds
1/2 Tsp Himalayan Salt
3 Tbsp Flour (of your choice)
2 Tbsp Cornflour
Oil Frying
Sauce:
2 Tbsp Oil
1/2 Fennel
3 Sweet Mini Peppers
1/2 Tsp Asafoetida Powder
1 Tsp Ginger Paste
1/4 Tsp Ground Carom (Opt)
1 Green Chilli (Opt)
2 Tbsp Vinegar
1 Tbsp Dark Soy Sauce
1 Tbsp Chilli Sauce
1 Tsp Himalayan Salt
2 Tsp Agave Syrup (or sweetener of choice)
2 Tbsp Tomato Paste
2 Tsp Cornflour
1 Cup + 2 Tbsp Water
Method
Dumplings:
- Peel and cut off the top and tail of the carrot and grate it.
- Finely chop the cabbage into shreds.
- Finely chop the celery stick.
- If you’re using the carom seeds, lightly dry roast and grind into a powder.
- Mix all the ingredients until it all comes together.
- Heat the oil for frying if you’re not using the air fryer.
- Oil your hands well and make roughly 20 balls.
- Fry them until they turn a golden brown colour.
Sauce:
- Finely chop the fennel, sweet peppers and chilli.
- Heat the oil in a wide pan or wok.
- Sauté the asafoetida and ginger paste.
- Once the ginger starts to brown add in the fennel, sweet peppers and chilli.
- Sauté for 5 mins until the vegetables are tender.
- Add in the vinegar, soy sauce, chilli sauce, tomato paste, agave syrup and salt.
- Add in 1 Cup of water and mix well.
- In a bowl, mix cornflour with 2 tbsp of water. Make sure there are no lumps.
- Add this to the sauce and boil the sauce until it thickens.
- Add in the dumplings 10 mins before serving.
