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Boulette Chouchou (Chayote Dumplings)

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Soft and savory Mauritian chayote dumplings made with grated chayote, dried shrimp, and seasoned pork, steamed until tender with a lightly chewy texture from tapioca starch.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 14–16 dumplings
  • Category: Appetizer
  • Method: Steaming
  • Cuisine: Mauritian
  • Diet: Low Fat

Ingredients

  • 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
  • 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 chili sauce
  • 1 tablespoon toasted white sesame seeds

Instructions

  1. Soak dried shrimp in warm water for 20 minutes. Drain and finely chop.
  2. Mix pork belly with oyster sauce and white pepper. Set aside.
  3. Squeeze grated chayote thoroughly using hands or a cloth to remove excess liquid.
  4. Heat 1 tablespoon oil in a pan and cook pork 4–5 minutes until browned. Set aside.
  5. Add remaining oil and fry chopped dried shrimp 1–2 minutes until fragrant.
  6. In a large bowl, combine cooked pork, shrimp, chayote, spring onions, fish sauce, and tapioca starch. Mix until cohesive.
  7. Brush hands lightly with sesame oil and shape mixture into 14–16 dumpling balls.
  8. Arrange on lined steamer tray with space between each dumpling.
  9. Steam over medium heat for about 15 minutes until firm and slightly translucent.
  10. Garnish with coriander, spring onions, sesame seeds, and chili sauce. Serve warm.

Notes

  • Thoroughly squeezing chayote is essential for proper texture.
  • Tapioca starch provides binding and chewiness.
  • Store refrigerated up to 3 days or freeze up to 2 months.
  • Reheat by steaming 5–7 minutes for best results.
  • Can be lightly pan-fried after steaming for crisp edges.

Nutrition

Find it online: https://savorymomskitchen.com/boulette-chouchou-chayote-dumplings/