Reunionese Bouchons: Delicious Chinese Vapors to Make at Home
Discover the recipe for Reunionese bouchons, also known as Chinese vapors, a tasty starter that combines the culinary influences of the islands and Asia. Easy to prepare, these bites are perfect for gatherings with friends or family meals. Let your creativity shine by varying the fillings with meat or shrimp and adding your favorite spices, like turmeric or curry. Served with a spicy soy sauce or vinegar, these bouchons are best enjoyed hot and offer an explosion of flavors with every bite. Additionally, they freeze perfectly, making them a convenient option to have on hand for an impromptu appetizer. Thanks to their versatility, they can be shared as a starter or served at a buffet. Try this recipe and add an exotic touch to your table.
- Preparation time: 15 min
- Cooking time: 15 min
- Servings: for 30 pieces
- Difficulty: Medium
Ingredients
- - 1 pack of Won
- - Ton wrappers
- - 450 g of ground meat (pork shoulder, poultry, or a mix) or shrimp
- - 1 bunch of green onions
- - salt and pepper to taste
- - assorted spices according to your preferences: turmeric for a Reunionese touch, curry for an Indian flavor, cumin for an African note, or rehydrated black mushrooms finely chopped with soy sauce for a Chinese taste
- - 1 egg yolk to help with folding
Preparation
1. In a large bowl, mix the ground meat with the finely chopped green onions.
2. Season generously with salt, pepper, and the spices of your choice.
3. Take a sheet of Won-Ton wrapper and brush the edges with the beaten egg yolk using a brush.
4. Form a sort of neck with your left hand fingers while holding the wrapper, then place the square of dough on your hand.
5. Place a teaspoon of filling in the center of the dough, then press it slightly with the back of the spoon and gather the edges to form the bouchon.
6. Pinch the edges to seal without fully closing them.
7. Arrange the bouchons on a lightly floured board, let them rest uncovered in the refrigerator before transferring them to a plastic bag.
8. Steam them for about 15 minutes. You can use a bamboo steamer with green lettuce leaves to prevent sticking.
9. Serve these delicious bouchons with a sauce made from soy, lemon, chili, garlic, or coriander according to your taste.
10. You can also freeze them raw for future use.
