Vegetable Manchurian is a popular dish cooked often in our region. I would not say in an authentic Chinese way but it is more adapted to suit Indian palates and modified accordingly. For example in South India, you will often see these seasoned with curry leaves for that acquired South Indian taste. These dumplings are made with grated vegetables mainly cabbage and carrots bound with refined flour and cornflour and then deep-fried to result in crispy dumplings.https://www.indrani-will-teach.com/recipe/veg/vegetable-manchurian-gravy-with-lee-kum-kee-light-soy-sauce.html
