Chayotte Dumplings (Boulette Chouchou)
The Sino-Mauritian recipe for chayotte dumplings in Mauritius is good for your health, easy to prepare and taste great.
Recipe Ingredients
- 2 chayotes, washed and peeled
- 1 tsp dried shrimps/prawns
- 3 Tbsp salt
- 2 Tbsp ginger paste
- 1 tsp fish sauce
- 1 tsp sesame oil
- Spring onions, to taste
- 2-3 Tbsp tapioca starch (add more until tacky)
Instructions
- 1
Wash and peel the chayotes.
- 2
Cut the chayotes in half and remove the seeds.
- 3
Finely grate the chayotes.
- 4
Add salt to the grated chayote to draw out excess water.
- 5
Soak the dried shrimp in hot water for a few minutes.
- 6
Clean the soaked dried shrimp and cut into small pieces.
- 7
Sauté the dried shrimp in a pan until they turn white or grey, then set aside.
- 8
Drain all excess water from the salted chayote.
- 9
Combine the drained chayote with ginger paste, sautéed dried shrimp, spring onions, sesame oil and fish sauce; mix well.
- 10
Add tapioca starch gradually, 2-3 tablespoons at a time, until the mixture reaches a tacky consistency.
- 11
Brush the steamer tray with oil.
- 12
Form the mixture into small balls.
- 13
Steam the balls for 20 minutes.
- 14
Serve the dumplings warm.
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Credits: Source: Cuisine Mauritian