Bouchons (Bouchon)
The Quirky Foodster Team
Ingredients
Method
- Combine the minced meat, grated carrot, spring onion, soy sauce, ginger, garlic, salt and pepper in a bowl, mixing thoroughly.
- Place a small spoonful of filling in the centre of each wonton wrapper.
- Gather the edges up around the filling, pressing gently to seal into a small open-topped parcel, dabbing with a little water if needed to help it hold together.
- Arrange the bouchons in a lined steamer, leaving space between each.
- Steam for 10–12 minutes until the filling is cooked through and the wrappers look slightly translucent.
- Serve hot with chilli sauce.
Introduction: Steamed dumplings filled with minced meat, fish or vegetables, wrapped in a delicate wonton-style wrapper — a favourite Chinese-Mauritian street food.
Cultural Background: Bouchons reflect the strong dim sum influence brought by Chinese settlers, now sold from street stalls and small eateries across the island, usually accompanied by a spicy chilli sauce.
Tips: Don’t overfill the wrappers, or they can be difficult to seal and may burst during steaming. Line the steamer with parchment or cabbage leaves to prevent sticking.
Variations: Use minced fish or shrimp in place of chicken or pork. Add finely chopped water chestnuts for extra crunch.
Storage: Store cooled bouchons in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat by steaming for 4–5 minutes until warmed through.
Nutrition: Per serving (approx., 4 pieces): 220 kcal, 16 g protein, 6 g fat, 26 g carbohydrate.
FAQs:
Q: Can bouchons be frozen?
A: Yes, freeze uncooked and steam directly from frozen, adding a few
Q: What sauce is traditionally served with bouchons?
A: A spicy chilli sauce, often homemade, is the
- Wonton wrappers — 24
- Minced chicken or pork — 300 g (10.5 oz)
- Carrot, finely grated — 1
- Spring onions, finely chopped — 2
- Soy sauce — 1 tbsp
- Grated ginger — 1 tsp
- Garlic, minced — 1 clove
- Salt and pepper — to taste
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