Ingredients
Serves: 12 Dumplings
Ingredients for boulette chouchou:
- 1/4 cup Dried shrimp
- 500 g Chayote approx. 5
- 1/2 tbsp Salt
- 1/2 tsp crushed ginger
- 1 tbsp Fish sauce
- 1 tbsp Light soy sauce
- Pepper
- 1/4 cup Cornflour alternatively use tapioca starch
- Spring onion chopped for garnish
Ingredients for Garlic Sauce:
- 2tablespoons apple cider, or malt vinegar
- 3 - 4green chilies, finely chopped
- 1/3teaspoon minced ginger, or 2 cloves garlic, finely chopped
- 1tablespoon maple syrup, or sugar
- 2pinches salt
- 1/4cup water
Method
Preparation of Boulette Chouchou:
- Place the dried shrimp in a dish of boiling water and soak for 1 hour.
- Meanwhile, coarsely grate chayotes into a large mixing bowl after peeling and deseeding them. To pull out liquids, add salt and set aside for 15 minutes.
- Squeeze off as much liquid as possible from one handful of grated chayotes at a time by hand and transfer to a separate dry mixing bowl. Repeat the process once more.
- Drain and finely slice the dried shrimp once they've been soaked.
- Combine the grated chayote, chopped shrimp, minced pork, crushed ginger, fish sauce, soy sauce, pepper, and cornflour in a mixing bowl.
- Dumplings are made by hand rolling the dough into little balls around 3cm in diameter. If the balls don't keep together, add a bit extra cornflour to help them stick together.
- In a pot large enough to hold the steamer, bring water to a boil over medium heat. Steam the dumplings for 20 minutes in a steamer basket.
- Serve immediately with spring onion as a garnish and a dipping sauce of garlic sauce "lasauce l'ail" and soy sauce chilli.
Preparation of sauce with ginger and garlic:
To make the sauce, combine all of the ingredients in a mixing bowl.
NOTES:
The garlic sauce can be made ahead of time and marinated in the refrigerator. In a closed jar in the fridge, it will keep for up to 2 months or longer. When removing the sauce from the jar to serve, always use a clean utensil.
