Mauritian niouk yen / Boulette chouchou


Niouk yen is a classic traditional Mauritian food that you can find all around the island, especially in asian restaurants or street food stalls. These dim sums are made up mostly with a vegetable called Chokos/Chayote.

5 from 9 votes

mauritian niouk yen / boulette chouchou / chokos dim sum

Servings 20 units
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes


  • 1 kg chokos (chouchou)
  • 100 g chicken mince
  • 2-3 shiitake mushroom finely diced
  • 25 g rice vermicelli stick (mifoon)
  • ½ cup corn/tapioca starch (poudre cange)
  • 2 tsp fish sauce
  • 3 tsp salt
  • 1 tsp white ground pepper
  • oil for frying


Preparing the ingredients

  • Wearing gloves (Chokos can make the skin very itchy), peel off the chokos' skin. Using a paring knife, make sure to remove all the little bits of skin in the little canals.
  • Cut the chokos in half or quarter and grate them into in large bowl.
  • Add 1 tsp of salt to the grated chokos, mix well and let it sit for 5 minutes.
  • Transfer the grated chokos into a tea towel and squeeze it several time to extract the maximum amount of liquid out of it. Discard the liquid and set the chokos aside in a large bowl.
  • Heat up some oil in a frying pan. Cook the mince chicken and the shiitake mushroom and season with 1 tsp of salt. Set aside to cool down.
  • In a pot, heat up some oil for deep frying (190C/380F). Put in the rice noodle sticks until they expand, about 10 secs only. Remove from oil and set aside.

The dim sum mixture

  • In the large bowl with the grated chokos, add in the chicken and shiitake, crush in the fried rice noodle, add in your seasoning (corn/tapioca starch, fish sauce, white pepper and remaining salt). Combine everything well.
  • The mixture should have a sticky consistency that's just enough for it to hold it's shape when rolling into a ball.
  • Start rolling the dim sums into golf-sized balls. Spray some oil onto a steamer tray and place the balls onto the tray for steaming.

Steaming the dim sums

  • Steam on medium high heat for 20mins
  • Optional — sprinkle with chopped spring onions and serve with some fresh chilli sauce!


Course: Entrée
Cuisine: Asian, Chinese, Mauritian
Keyword: Chicken, Pork

Join the Conversation

  1. Knight-Dwayne says:

    5 stars
    Tried the recipe! Easy to follow and tastes amazing!!!

    1. We’re happy that you tried our recipe, thanks for your feedback!

    2. Awesome! Thank you for sharing for feedbacks! 😉

  2. Petitpapier says:

    5 stars
    Just found your channel /website . Been watching all your recipes and videos. so well made.. thanks for sharing 😍💕

  3. 5 stars
    I tried the recipe. Was very good. Thanks a lot. 😀😀. Can you make a video for boulette agneau or mouton ?

  4. 3 stars
    Good and easy

  5. 5 stars
    Just love it 👌

  6. 5 stars
    Super recette mercii. Par contre qui quantité la poudre cange ou met ladans ? Combien Gram pou gagne 1 idée svp mercii 😊😊

  7. 5 stars
    Authentic Hakka-Mauritian recipe!

  8. 5 stars
    Lovely recipe will substitute for pork and I will not be adding the rice noodles. I might add some dried shrimp not sure if it will be overpowering. Bon appetit!!

  9. 5 stars
    Very nice, will try at home 🤘☺

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