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1
Rinse the mung beans, put them in a bowl, and add water to cover by 1 1/2 inches.
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2
Soak for at least 4 hours, or as long as 16 hours.
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3
When you are ready to fry, drain the beans in a mesh strainer.
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4
Combine the onion, chile, ginger, and cilantro in a bowl and set nearby.
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5
Give the mung beans a few last shakes to expel excess water and then put into a food processor.
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6
Add the water, salt, and baking soda.
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7
Process to a slightly creamy texture, like that of polenta.
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8
When pinched between your fingers, the beans should feel soft but slightly coarse.
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9
Pause the machine as needed to scrape down the sides of the bowl.
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10
When you are satisfied with the texture of the beans, add the flour and pulse a few times to incorporate.
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11
Transfer to the bowl of onions and aromatics.
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12
Use a spatula to gently fold and combine the ingredients.
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13
Set aside.
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14
Pour 1 inch of oil into a medium saucepan, wok, or deep skillet.
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15
Heat over medium-high heat until 320 to 340F on a deep-fry thermometer.
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16
(If you dont have a thermometer, stick a dry bamboo chopstick into the oil; if it takes 1 to 2 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
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17
Lower the flame slightly to steady the heat.
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18
Line a plate with paper towels and place near the stove.
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19
To make each dumpling, youll need two spoons.
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20
Scoop up about 1 tablespoon of batter with one spoon and pass the batter back and forth 1 or 2 times between the two spoons to create a neat mound.
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21
Then use one spoon to gently scoot the batter from the other spoon into the hot oil; do this close to the oil surface to maintain the round shape.
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22
The dumplings will not be uniform, but do your best to make them equivalent in size and shape.
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23
Repeat, and fry as many dumplings as can fit without crowding, about 6 to 8 per batch.
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24
Fry, stirring and turning the dumplings often, for about 3 minutes, or until slightly puffed up and golden brown.
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25
Use a slotted spoon or skimmer to remove the dumplings from the oil and put them on the towel-lined plate to drain and cool.
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26
Adjust the heat before frying more.
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27
Serve hot with both or one of the chutneys.
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28
Left over dumplings can be refrigerated, returned to room temperature, and reheated in a 350F oven for about 6 minutes, or until hot; prolonged reheating will turn the dumplings chewy and unpleasant.
