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.
mauritian niouk yen / boulette chouchou / chokos dim sum
Ingredients
- 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
Instructions
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!
Tried the recipe! Easy to follow and tastes amazing!!!
We’re happy that you tried our recipe, thanks for your feedback!
Awesome! Thank you for sharing for feedbacks! 😉
Just found your channel /website . Been watching all your recipes and videos. so well made.. thanks for sharing 😍💕
I tried the recipe. Was very good. Thanks a lot. 😀😀. Can you make a video for boulette agneau or mouton ?
Good and easy
Just love it 👌
Super recette mercii. Par contre qui quantité la poudre cange ou met ladans ? Combien Gram pou gagne 1 idée svp mercii 😊😊
Authentic Hakka-Mauritian recipe!
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!!
Very nice, will try at home 🤘☺
I tried this recipe using ground pork, omitted the dried shrimps as I’m not fond of them and grated 3 large chayote (unsure of weight) that may have been less than in the recipe. Enjoyed the dumplings but wondering if the texture should be glutinous as mine turned out to be. First time attempting to make this dish.