Boulette chouchou (chayote dumplings)

A classic Mauritian dumpling also known as niouk yen, made with grated chayote (choko), pork and dried shrimp. Soft and chewy, these are a popular street-style snack and the kind of nostalgic dish you’ll often find at Chinese-Mauritian family gatherings.

Boulette chouchou (chayote dumplings). Credit: Brendan Pang

• makes

  14-16

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 20 g dried shrimp
• 150 g pork belly, finely chopped (see Note)
• 1 tsp oyster sauce
• White pepper, to taste
• 1.2 kg chayote (about 4), peeled and grated (see Note)
• Vegetable oil, to cook
• 2–3 spring onions, chopped
• 2 tsp fish sauce
• 10 tbsp tapioca starch
• Sesame oil, for brushing

To Serve

• Fresh coriander, sliced
• Spring onions, chopped
• Sriracha or chilli sauce of choice
• Toasted white sesame seeds

Soaking time: about 20 minutes

Instructions

1. Soak the dried shrimp in warm water until softened, then drain and finely chop.
2. Meanwhile, marinate the pork with oyster sauce and white pepper.
3. Squeeze the grated chayote firmly in your hands or a clean cloth to remove as much liquid as possible – it should feel very dry (see Note).
4. Heat 1 tbsp vegetable oil in a pan over medium heat. Fry the pork until lightly browned, then set aside. Add a little more oil and fry the dried shrimp until fragrant.
5. Combine the pork, dried shrimp, grated chayote, spring onion, fish sauce and tapioca starch in a bowl. Mix well until it holds together.
6. Lightly oil your hands with sesame oil. Shape the mixture into dumpling balls and place onto a lined steamer tray.
7. Steam over medium heat for about 15 minutes, or until sticky, firm and cooked through.
8. Serve warm topped with coriander, spring onions, sesame seeds and chilli sauce.

Note

• Slightly fatty pork gives the best flavour and texture. Fatty pork mince also works well.
• Often called a choko in Australia, the chayote is also known as chouchou or chou chou in Mauritius.
• The chayote must be very dry before mixing otherwise the dumplings will be watery and not hold their shape.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.