Niouk Yen (Vegan / Vegetarian): Chayote or Daikon Radish Dumplings

Boulette Chouchou – a Mauritian-Chinese delicacy

Niouk Yen are a beloved delicacy in Mauritius — soft, steamed dumplings traditionally made with grated chayote and enjoyed with garlic sauce, chili sauce, or served in a light or hearty broth with noodles.

In this vegan and vegetarian version, I’m sharing how to make Niouk Yen using either chayote or daikon radish, making the recipe more accessible while keeping the texture and spirit of this iconic street food very close to the original.

A Taste of Home (and Cravings That Won’t Quit)

Food cravings for local cuisine can be intense — especially when the food you miss simply doesn’t exist where you live. For months, Boyfriendlovlie and I found ourselves craving Mauritian dumplings, with Niouk Yen at the top of the list.

Despite living in countries where Chinese cuisine is widely available, I’ve never come across a restaurant selling Niouk Yen. That only confirmed what I had long suspected: these dumplings are truly a Mauritian-Chinese specialty, rarely found elsewhere.

What are Niouk Yens?

Niouk Yen are steamed dumplings made primarily from grated chayote, lightly seasoned and shaped into small balls. They’re usually eaten warm, dipped into chili, soy, or garlic sauce — simple, comforting, and incredibly addictive.

They require very few ingredients, yet the flavour is surprisingly satisfying. As I’m writing this, my mouth is watering all over again — they really are that good.

From Street Food to Home Kitchen (and Going Vegan)

In Mauritius, Niouk Yen are classic street food. No one really makes them at home, you simply visit a trusted marchand boulettes (dumpling seller) and order a bowl.

Traditionally, Niouk Yen are not vegan, as they often include dried freshwater shrimp and sometimes meat. That means even if I were to visit Mauritius today, I wouldn’t be able to enjoy them unless I made them myself.

So I finally did.

Despite how impressive they taste, these dumplings are actually quite easy to prepare. I was pleasantly surprised by how straightforward the process was, and even more delighted by the results.

Chayote vs Daikon Radish

Chayote (locally known as chouchou) is one of the most common vegetables in Mauritius. In Montreal, however, it can be harder to find unless I make a trip to an Asian grocery store.

That’s why I tested this recipe with daikon radish, and it works beautifully.

• Texture: About 98% similar
• Difference: Daikon is slightly firmer, while chayote is more tender
• Flavour: Very close, with only a subtle variation

Both vegetables make excellent Niouk Yen, so use what’s available to you.

How to Serve Niouk Yen

These dumplings are best enjoyed warm and freshly steamed. Serve them:

• With a ginger-garlic dipping sauce
• With chili sauce or soy sauce
• In a light or hearty broth with noodles

They’re also delicious in this Coconut Curry Ramen Noodle Soup, where they soak up all the flavour beautifully.

Watch the Step-by-Step Video

For a visual guide and easy directions, watch the full video here:

Niouk Yen Recipe (Vegan / Vegetarian)

These dumplings are simple, comforting, and perfect as an appetiser or light meal. I truly hope you give them a try — and if you do, I’d love to hear what you think of Mauritian food 💚

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Niouk Yen (vegan/vegetarian version): Chayote/Daikon Radish Dumplings (Boulette Chouchou)

Niouk Yen are a delicacy in Mauritius. They are steamed dumplings made with grated chayote. I’ve found that daikon radish can also be used. Enjoy with garlic sauce or chili sauce on their own or in a broth with noodles.

Course Appetisers

Cuisine Mauritian

Keyword chayote, daikon radish, daikon recipes, niouk yen

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 12 dumplings

Author Teenuja Dahari – veganlovlie.com

Ingredients

Dumplings

• 600 g chayote, or daikon radish (grated), [3 cups, packed]
• 1 teaspoon salt
• 100 g cornstarch, [3/4 cup], more as required to make the balls
• 80 g vegan mince meat, (or finely chopped shiitake mushrooms), [1/2 cup]
• 1 tablespoon soy sauce
• 1/3 teaspoon minced ginger

Ginger/Garlic Sauce

• 2 tablespoons apple cider, or malt vinegar
• 3 – 4 green chilies, finely chopped
• 1/3 teaspoon minced ginger, or 2 cloves garlic, finely chopped
• 1 tablespoon maple syrup, or sugar
• 2 pinches salt
• 1/4 cup water

Instructions

Dumplings

• Add salt to the grated chayote or daikon. Leave it to sweat for 5 minutes.
• Drain all the water. Take small amounts of the chayote in between your hands and squeeze out all the water.
• Once all water is squeezed out, add the rest of the ingredients.
• Form small balls (about 1-inch diameter) with your hand.
• If you are finding it difficult to form the balls, add more cornstarch until mixture holds well together.
• In a steamer, place a couple of dumplings to steam for 5 – 10 minutes.
• If dumplings don’t fall apart, then add the rest of the dumplings and steam for 15 minutes.
• If dumplings do fall apart, then add more cornstarch to the rest of the mixture and form the balls.
• These dumplings are best enjoyed warm accompanied with a ginger/garlic sauce.

Ginger/Garlic Sauce

• To make the sauce, mix all ingredients together.

Video

Notes

The garlic sauce can be made in advance and kept in the refrigerator to marinate. It will keep for up to 2 months or more in a closed jar in the fridge. Always use a clean utensil when taking the sauce out of the jar to serve.

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