Boulette chou chou/ Mauritian Niouk Yen/ Chayote Dumplings

cabbage

🥗Healthier: kale

💰Cheaper: savoy cabbage

Kale offers similar texture and nutrients, while savoy is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more vitamins and fiber, while yams can be more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is typically cheaper.

Soak shrimp in warm water for 15 minutes.

Wash chayotes and cut them in half.

Remove the skins and seeds.

Place chayotes in a food safety holder one by one and grate them.

Add 1 tablespoon of salt and mix.

Let sit for 15 minutes.

Meanwhile, chop green onions and set aside.

Clean shrimp and cut into small pieces.

Pan-fry shrimp for a few minutes and set aside.

After 15 minutes, press grated chayote firmly to drain water using a cheesecloth.

After pressing, let it rest in a colander for 5 minutes and press again to eliminate remaining water.

Place in a tray and set aside.

Brush the steamer tray with sesame oil and set aside.

Add 1 teaspoon of fish sauce.

Add the pan-fried shrimp and mix.

Add chopped shallots and mix.

Add black pepper (optional).

Gradually add tapioca starch (8-9 tablespoons) and mix.

Apply sesame oil to your palms and form small balls.

Put the pan on medium heat.

Steam for 15-18 minutes (the balls should become soft).

Garnish with any herbs and enjoy with your favorite sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens