Choko Dumpling and Sao-Mai with shrimps” is definitely a candidate for the national dish of Mauritius. More popularly known as “boulette” on the island, this rounded steamed dumpling is primarily made of choko vegetable(chayote). “Niouk-yen” is a traditional Hakka food and the recipe has been passed on by Chinese Mauritians for generations. There are many variations of this dish – instead of choko some people use green papaya. We use shrimps to add taste in the product for the sao-mai. Consumers have only to steam them.
Current we manufacture the following varieties of dumplings: Niouk-Yen, Sao-mai, Boulette with meat, Boulette with calamari, bouchon, fish balls normal or long, taekon, and tofu with cheese and fish. Tofu, long fish balls and taekon are distributed in 5 units packs where as the remaining are available in 25 units packages.
Preparation of choko dumpling with shrimps.
Ingredient use:
- choko vegetable
- tapioca or corn flour
- dried shrimps
- Salt
- Cooking oil
- Wrapper for sao-mai
Process
- Skin off the choko, grate and marinate with salt for one hour. With a cloth squeeze as much water as possible out of the grated choko.
- Rinse and clean the dried shrimp and leave in a bowl of water for 1 hour.
- Finely chop the dried shrimp. Sauté the shrimp for 2 minutes.
- In a big bowl, mix the grated choko, tapioca flour, and cooked dried shrimp. Add water and stir to make a soft dough.
- Make small balls around 2 cm diameter. Steamed for 12 – 15 minutes.
- After cooking keep the dumplings out till room temperature.
- Pack 24 pieces in one sachet.
- Store them in a freezer for 2-3 days.
- Deliver to customers.