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Boulettes chouchou
Chayote dumplings in broth
Boulet sousou: Sino-Mauritian steamed chayote dumplings in a clear ginger and spring onion broth
The boulette stalls of Port Louis's Chinatown and the night market at Rose-Hill steam trays of little dumplings to order, and diners point at what they want, then get a bowl of clear broth ladled over and a spoon of chilli on the side. Fish, crab and chicken boulettes are on offer too, but chayote ones are the favourite of many: grated chouchou bound with cornflour into soft, slightly bouncy, translucent balls that taste fresh and sweet. This version is fully vegetarian, with a vegetable broth flavoured with ginger, garlic, soy sauce and sesame oil. The mistake that ruins them is skipping the squeeze, because chayote is full of water and the balls slump into a puddle in the steamer. Chef's tip: wring the grated chayote in a clean tea towel until almost no more drips come out, then keep that juice to add to the broth.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the boulettes
- 2 chayotesabout 600 g, peeled and cored
- 4 oz cornflour
- 1 oz plain flour
- 2 cloves garlicfinely grated
- 3 spring onionsfinely sliced, green and white kept separate
- 1 tsp salt
- ½ tsp ground white pepper
For the broth
- 5 cups vegetable stock
- ⅔ oz fresh gingersliced
- 2 cloves garliclightly crushed
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
To serve
- 4 tsp chilli paste (mazavaroo or chilli-garlic sauce) (optional)
- 2 tbsp crispy fried garlic (optional)
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Method
0/8 doneStep 1: Oil your hands if you are peeling the chayotes now, as their sap leaves a tight, sticky film on the skin. Grate 2 chayotes finely into a bowl.
Step 2: Tip the chayote into a clean tea towel and wring it hard over a jug until almost no more liquid drips out. Keep the juice.
Step 3: Put the squeezed chayote in a bowl with 4 oz cornflour, 1 oz plain flour, 2 cloves garlic, the white parts of 1 ½ spring onions, 1 tsp salt and ½ tsp ground white pepper. Mix and knead for a minute into a soft, sticky dough that holds a shape.
Step 4: With wet hands, roll the dough into walnut-sized balls, about 20, and set them on an oiled plate or a steamer lined with baking paper, leaving space between them.
Step 5: Steam over boiling water on a high heat until the boulettes turn translucent, feel firm and springy, and are no longer pasty when one is cut open.
15 minStep 6: Meanwhile, put 5 cups vegetable stock, ⅔ oz fresh ginger, 2 cloves garlic and the reserved chayote juice in a pan and simmer gently on a low heat until fragrant.
15 minStep 7: Season the broth with 2 tbsp light soy sauce and 1 tsp toasted sesame oil, taste for salt and fish out the ginger and garlic.
Step 8: Put 5 boulettes in each bowl, ladle the hot broth over and scatter with the rest of 1 ½ spring onions and 2 tbsp crispy fried garlic. Serve 4 tsp chilli paste (mazavaroo or chilli-garlic sauce) on the side.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 45 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does boulettes chouchou take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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