Steamed dumplings – reunionese chicken bouchons

Name: Steamed dumplings – reunionese chicken bouchons
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 8
Cuisine: En
Ingredients: 250 g flour; 1 egg white; 1 tbsp cassava starch; 1 pinch of salt; 120 ml water; 300 g ground chicken; 1 tbsp cassava starch; 1 pinch of glutamate (or salt); 3 spring onions; 1 tsp soy sauce; 1 pinch of pepper

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Appetizer

Very Easy

2 h 10 m

193 Kcal

If you've been to Réunion Island, you've surely tasted Reunionese bouchons! These dumplings are made with meat wrapped in soft dough and steamed. Traditionally, they're enjoyed with spicy samosas, creating a perfect balance for your taste buds. We explain step by step how to make these delights with ease. Check out the written instructions and photos, as well as our video at the end of the recipe!

Materials

Stand mixer (optional)
Plastic wrap
Rolling pin or pasta machine
Steamer basket

Preparation

Preparation30 min

Waiting time40 min

Cook time1 hour

Dough: Pour flour, egg white, salt, and manioc starch into a bowl. Knead while gradually adding water. The dough should be smooth but not sticky. Add more water if needed. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Filling: Chop the spring onions. Mince the chicken, or use pre-ground chicken. Mix the spring onions and chicken with the cassava starch, glutamate (or salt), soy sauce, and pepper.
Form small balls (2-3 cm in diameter) using 1 tsp of stuffing and refrigerate for about 20 minutes.
Using a rolling pin or pasta machine, roll out the dough until it is very thin (about 1 mm thick). Place the balls on top and cut squares around them.
Bring a large pot of salted water to a boil. Fold the dough around the stuffing to form the dumplings. Place the dumplings in the boiling water. Remove them when they float.
Place the dumplings in a steamer basket and cook for 45 minutes.
They're ready! Dip your bouchons in soy sauce. :-)