Boulette chouchou, also known as chayote dumplings, are soft, savory steamed bites made with grated chayote, dried shrimp, and seasoned meat. Popular in Mauritian cuisine, these dumplings are light yet flavorful, with a pleasantly chewy texture from tapioca starch and a fragrant finish of sesame oil and fresh herbs.

Why You’ll Love This Recipe

These dumplings are wonderfully light while still being satisfying. The grated chayote keeps them moist and tender, while the combination of shrimp and seasoned meat adds depth and umami. They are steamed rather than fried, making them a healthier option that doesn’t compromise on flavor.

You’ll also appreciate how simple the preparation is. With just a bit of chopping, mixing, and steaming, you can create a dish that feels unique and impressive. They are perfect as an appetizer, snack, or part of a larger shared meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 g dried shrimp
150 g finely chopped pork belly
1 teaspoon oyster sauce
white pepper, to taste
1.2 kg chayote (about 4 medium), peeled and grated
2 tablespoons vegetable oil (for frying)
2–3 spring onions, finely chopped
2 teaspoons fish sauce
10 tablespoons tapioca starch
1–2 teaspoons sesame oil, for brushing

To serve:
2 tablespoons fresh coriander, sliced
2 spring onions, finely chopped
sriracha or chilli sauce of choice
1 tablespoon toasted white sesame seeds

Directions

1. Place the dried shrimp in a bowl and cover with warm water. Soak for about 20 minutes until softened. Drain well and finely chop.
2. In a small bowl, combine the finely chopped pork belly with oyster sauce and a pinch of white pepper. Mix thoroughly and set aside to marinate while preparing the other ingredients.
3. Using your hands or a clean kitchen cloth, squeeze the grated chayote firmly to remove as much liquid as possible. This step is essential. The chayote should feel very dry to ensure the dumplings hold their shape.
4. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the marinated pork and cook for about 4–5 minutes, stirring frequently, until lightly browned and cooked through. Remove from the pan and set aside.
5. Add the remaining tablespoon of vegetable oil to the same pan. Fry the chopped dried shrimp for 1–2 minutes until fragrant. Remove from heat.
6. In a large mixing bowl, combine the cooked pork, fried shrimp, grated chayote, chopped spring onions, fish sauce, and tapioca starch. Mix thoroughly until the mixture comes together and holds when pressed.
7. Lightly brush your hands with sesame oil. Shape the mixture into small dumpling balls, about 3–4 cm in diameter. You should get approximately 14–16 dumplings.
8. Arrange the dumplings on a lined steamer tray, leaving a little space between each one.
9. Steam over medium heat for about 15 minutes, or until the dumplings are firm, slightly translucent, and cooked through.
10. Transfer to a serving plate and garnish with fresh coriander, chopped spring onions, toasted sesame seeds, and chilli sauce. Serve warm.

Servings and timing

Servings: 14–16 dumplings
Preparation time: 10 minutes
Soaking time: 20 minutes
Cooking time: 20 minutes
Total time: Approximately 50 minutes
Difficulty level: Intermediate

Variations

For a lighter option, replace the pork belly with chicken mince or finely chopped prawns.

For a vegetarian version, omit the meat and shrimp and substitute with finely chopped mushrooms and grated carrots. Add a splash of soy sauce for extra flavor.

If you prefer a firmer texture, add an extra tablespoon of tapioca starch.

You can also add finely chopped water chestnuts for a slight crunch inside the dumplings.

Storage/Reheating

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.

To reheat, steam the dumplings again for 5–7 minutes until heated through. You can also microwave them for 1–2 minutes, covered with a damp paper towel to prevent drying out.

For longer storage, freeze the cooked dumplings in a single layer until solid, then transfer to a freezer-safe container. Steam directly from frozen for about 10–12 minutes.

FAQs

Can I make these dumplings ahead of time?

Yes, you can prepare and shape the dumplings a few hours in advance. Keep them covered in the refrigerator and steam just before serving.

Why do I need to squeeze the chayote so thoroughly?

Chayote contains a lot of water. If not properly drained, the mixture will be too wet and the dumplings may fall apart or become soggy.

Can I use choko instead of chayote?

Yes, choko is simply another name for chayote, commonly used in Australia.

What does tapioca starch do in this recipe?

Tapioca starch binds the mixture together and gives the dumplings their characteristic slightly chewy texture.

Can I pan-fry the dumplings instead of steaming?

Steaming gives the traditional texture, but you can lightly pan-fry steamed dumplings afterward for a crisp exterior.

How do I know when the dumplings are cooked?

They should feel firm to the touch and slightly translucent on the outside.

Can I use shrimp paste instead of dried shrimp?

Dried shrimp provide both texture and flavor. Shrimp paste will change the texture but can be used in a small quantity for flavor.

Are these dumplings spicy?

No, the dumplings themselves are not spicy. Heat is added through the chilli sauce served on the side.

Can I double the recipe?

Yes, simply double all the ingredients and steam in batches to avoid overcrowding the steamer.

What can I serve with boulette chouchou?

They pair well with a light soup, stir-fried vegetables, or as part of a larger dumpling platter.

Conclusion

Boulette chouchou are delicate yet flavorful dumplings that highlight the subtle sweetness of chayote combined with savory shrimp and seasoned meat. Their soft, slightly chewy texture and fragrant garnish make them a delightful addition to any table. With simple ingredients and straightforward steps, this recipe brings a taste of Mauritian comfort food into your kitchen.

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