Bouchons réunionnais à la vapeur

Name: Bouchons réunionnais à la vapeur
Total time: 60 min
Yield: Serves 6
Cuisine: Réunion
Ingredients: 300 g (11 oz) ground pork; 200 g (7 oz) peeled shrimp; 30 g (1 oz) wood ear mushrooms, rehydrated; 2 cives (Caribbean scallions); 2 garlic cloves; 1 cm (½ in) piece of ginger; 1 tablespoon soy sauce; 1 tsp sugar; 1 package dumpling wrappers (or wonton wrappers); Sesame oil, salt, white pepper

Réunion steamed pork dumplings

⏱ 60 minServes 6Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)ground pork
200 g (7 oz)peeled shrimp
30 g (1 oz)wood ear mushrooms, rehydrated
2cives (Caribbean scallions)
2 clovesgarlic
1cm of ginger
1 tbspsoy sauce
1 tspsugar
1package dumpling wrappersor wonton wrappers
Sesame oilsalt, white pepper

300 g (11 oz) ground pork
200 g (7 oz) peeled shrimp
30 g (1 oz) wood ear mushrooms, rehydrated
2 cives (Caribbean scallions)
2 cloves garlic
1 cm of ginger
1 tbsp soy sauce
1 tsp sugar
1 package dumpling wrappers or wonton wrappers
Sesame oil salt, white pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Finely chop the shrimp with a knife.
Mix the pork, shrimp, chopped mushrooms, scallions, and grated garlic and ginger.
Season with soy sauce, sugar, sesame oil, salt and pepper.
Knead for 2 minutes to bind.
Place a teaspoon of filling in the center of each wrapper.
Pleat the edges up around the filling, leaving the top open like a basket.
Steam for 15 minutes in a bamboo basket lined with parchment paper.
Serve hot with soy sauce, chili and lime.