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.
Keyword: chayote, daikon radish, daikon recipes, niouk yen
Author: Teenuja Dahari - veganlovlie.com
600gchayote or daikon radish (grated), [3 cups, packed]
100gcornstarch[3/4 cup], more as required to make the balls
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.
To make the sauce, mix all ingredients together.
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.
Niouk Yen (vegan/vegetarian version): Chayote/Daikon Radish Dumplings (Boulette Chouchou) • https://veganlovlie.com/niouk-yen-veganvegetarian-version/ • November 25, 2014