Les Bouchons
(Pork Dumplings) Recipe
Origin: Reunion Period: Traditional
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These are a Réunionaise take on Chinese wonton dumplings, typically served as a starter.
Ingredients:
450g minced pork
20 wonton wrappers (or 1 pack, commercial)
1 tbsp cassava powder (semolina powder)
60ml water
1 bunch chives, finely chopped
salt and freshly-ground black pepper, to taste
chilli powder, to taste
1 egg
For the dipping sauce:
4 tbsp soy sauce
1 tbsp vinegar
1 tsp mustard powder
1/2 tsp crushed chillies
Les Bouchons
(Pork Dumplings) Preparation:
Method:
Whisk together the cassava powder and water to form a smooth paste and set aside. Meanwhile, mix the minced pork and finely-chopped chives in a bowl then add the cassava powder slurry and mix to combine. Lightly season with salt, black pepper and chilli powder.
Whisk the egg then take a wonton wrapper and place flat on your work surface. Lightly brush the edges of the wrapper with beaten egg then place it in the flat of your palm. Pace a tablespoon of the filling in the centre then take hold of the four corners of the wrapper with your free hand and bring them together in the middle. Press together to seal so you have a purse shape.
Arrange the bouchons (bites) on a plate then set in a steamer basket and steam for around 15 minutes. Whilst they are cooking, whisk together the ingredients for the dipping sauce. Serve the bouchons hot, with the dipping sauce.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More recipes for starters... More Traditional recipes... More recipes for Meat... More recipes using Chillies... More recipes for Pies and Tarts... More recipes for Pork... More recipes for Sauces... More steaming recipes...
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