Shelina Permalloo’s Boulettes Sousou (Mauritian Chayote Dumplings)

For the dumplings

2 chayote (chou chou), coarsely grated

1 teaspoon sea salt

30g dried shrimp, soaked until softened and finely chopped

2 dried shiitake mushrooms, soaked until softened and finely chopped

80g raw prawns, finely chopped

2 spring onions, finely chopped

2 garlic cloves, finely chopped

1 thumb-sized piece of ginger, finely chopped

1 teaspoon MSG (optional)

1 teaspoon fish sauce

1 teaspoon light soy sauce

1 teaspoon toasted sesame oil

150–200g tapioca starch (approximately) 

To Serve

Finely sliced spring onions

Chilli sauce, for dipping

PREPARATION

1. Place the grated chayote into a bowl with the salt and leave for 5 minutes.

2. Gather the grated chayote in a clean tea towel or muslin and squeeze out as much liquid as possible. The drier the mixture, the better the finished texture.

3. Transfer the drained chayote to a large mixing bowl.

4. Add the chopped dried shrimp, mushrooms, prawns, spring onions, garlic and ginger.

5. Season with the MSG (if using), fish sauce, light soy sauce and sesame oil.

6. Gradually work in the tapioca starch with your hands until the mixture becomes sticky and holds its shape when rolled into a ball. It should feel moist but not wet.

7. Lightly oil your hands if necessary and roll the mixture into walnut-sized balls.

8. Arrange the dumplings in a lined bamboo steamer, leaving a little space between each one.

COOKING

9. Steam over rapidly boiling water for 12–15 minutes, or until the dumplings become translucent and slightly glossy.

10. Remove from the steamer and garnish with sliced spring onions.

To Serve

Serve immediately with chilli sauce for dipping. 

The dumplings should be soft, springy and full of savoury seafood flavour.

School of Wok Tips

Remove as much moisture as possible: Squeezing the chayote thoroughly is essential to achieving the correct bouncy texture.

Adjust the tapioca by feel: Add just enough starch for the mixture to hold together comfortably when rolled into a ball.

The dumplings are ready when translucent: As the tapioca starch cooks, the dumplings develop their characteristic glossy appearance.

Dried shrimp are the flavour backbone: They provide the deep umami that defines this traditional Mauritian Chinese dish.

A Chinese connection: The combination of dried shrimp, mushrooms and steaming makes these dumplings reminiscent of Chinese turnip cake, while the tapioca gives them their uniquely springy Mauritian texture.