Steamed dumplings - reunionese bouchons with chicken
vote now
If you've been to Reunion Island, you've surely tasted the Reunionese bouchons! These dumplings are made of meat wrapped in a soft dough, all steamed to perfection. Traditionally, they are enjoyed with spicy samosas, creating a perfect balance for your taste buds. Step by step, we explain how to easily make these delights. Check out the written steps/photos as well as our video at the end of the recipe!
Ingredients
8
Dumpling dough :
Chicken stuffing :
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.
Stuffing: Chop the spring onions. Grind the chicken or use pre-ground chicken. Mix the spring onions and chicken with manioc starch, salt (or glutamate), 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.
It's ready, dip your dumplings in soy sauce! :-)
Observations
What is glutamate?
It is often used as a flavor enhancer in Asian cuisine, but it's better to replace it with salt.
How to make shrimp or pork bouchons?
To make shrimp or pork bouchons, simply replace the chicken with the same amount of raw shrimp or pork sausage meat.
Questions
Photos of members who cooked this recipe
Comments
Rate this recipe:
There are no comments!
