CHAYOTE DUMPLINGS

 

 

No-one can say no! Here’s a recipe that will impress everyone. But you will need some time and patience. They are steamed chayote dumplings made with grated chayotte.  These dumplings taste absolutely incredible and we promise that homemade ones are much better than store bought. Be sure to make plenty as they won’t last long! Everyone will love it as they are super delicious and a very healthy meal.

INGREDIENTS NEEDED FOR CHAYOTE DUMPLINGS

We have used 5kgs chayote.  This quantity is for large batches. If there are any leftovers after a meal, you can freeze them easily.  Reduce all ingredients by half or more as you wish if you need a smaller meal.

• 5 kgs Chayotte 

• 3 tablespoon of salt (this will be used to draw out excess water from the grated chayote)

• 1 tablespoon of garlic paste (optional)

• 50g dried shrimps

• 12 medium size dried shiitake mushroom

• 400g tapioca powder

• Some finely chopped spring onions (You can save some for garnishing)

• 150g rice vermicelli (Meefoon) (using a kitchen scissors, we cut them into reasonable length before frying)

• 2 teaspoon of salt 

• 3 tablespoons of sesame oil

• 2 tablespoons of fish sauce

• Some black pepper

• 400g minced chicken or pork 

INGREDIENTS NEEDED TO MARINATE THE MINCED CHICKEN OR PORK

• ½ teaspoon salt 

• 1 tablespoon of sesame oil 

• Some black pepper

• 1 teaspoon of fish sauce 

• 1 tablespoon of light soy sauce 

NOTE: You can adjust the ratio of the ingredients according to your personal taste

STEP BY STEP INSTRUCTIONS

1. Soak dried shrimps and shiitake mushrooms in hot water and set aside for about 15-20 minutes

2. In the meantime peel and grate the chayotte.

3. Place grated chayote in a large bowl and add 3 tablespoons of salt. Allow to rest for 15-20 minutes. The salt will help to draw out most of the water from the chayote.

After 15-20 minutes you will see excess water coming out from the chayote.

4. Then, wash the grated chayote twice with the help of a colander to drain and to remove the salty water.

5. Now place washed chayote on a cheesecloth or clean towel and squeeze it strongly several times to remove excess water.  Try removing maximum water.  It is best to do it in small batches.  

Now squeeze!  Squeeze! and squeeze!  Hope you have strong muscles!

6. Place squeezed chayote in a big bowl and keep aside.

Grated chayote squeezed and ready to make dumplings.

7. Then, drain and squeeze water from the mushrooms and dried shrimps. Chop them finely with a knife or you can use a food processor if you feel lazy😃. Don’t turn them into complete paste because small chunks will help your dumplings taste yummier.  

   
   

8. Mince chicken and season with ½ teaspoon of salt, 1 tablespoon of sesame oil, 1 teaspoon of fish sauce, 1 tablespoon of light soy sauce and some pepper.  Mix well until well combined.

9. Heat some oil in a pan or a wok and add the chopped mushrooms and shrimps. Fry for 1-2 minutes. Transfer mixture into the big bowl with grated chayote.

   
   

10. Then heat some oil, fry the chicken and transfer again into the bowl.

11. Now, deep fried the rice vermicelli. Make sure the oil is hot enough. Then, transfer fried vermicelli into the bowl.

12. Now, add 2 tablespoons of fish sauce, 2 teaspoons of salt (or as desired), 3 tablespoons of sesame oil and some black pepper into the chayote mixture. Mix well with your hand until all ingredients are well-combined. 

All ingredients are in the big bowl

13. Add 2 tablespoons of spring onions and garlic paste (the garlic paste is optional) and mix again.

14. Add 400g  tapioca powder and continue mixing until all ingredients are well combined. Tapioca powder helps to hold the mixture together and makes it easier to form dumplings balls.

Tapioca  powder

Ingredients  are well-combined!  Now ready to make small  dumpling balls! 

15. Grease 3 large plates.  Form small balls and place on the plates.

Don’t forget to grease the plates with sesame oil or vegetable oil (I have greased 3 large plates)

Dumplings ready to be steamed!  But not yet ready to be eaten.  Please be patient😃!

16. Fill a steamer pot with water (high enough to complete 15-20 minutes steaming so that it does not dry off too quickly) and heat over high heat until it comes to a boil. Meantime, place dumplings plates on the steamer trays (We are very lucky because we have got 3 trays and we can steam the dumplings all in one go)

17. Then reduce heat to medium low and place the trays on the steamer pot.  Now dumplings are  ready to be steamed on medium low heat.

I love my steamer pot as I can steam almost anything in it! 

18. Cook for 18-20 minutes. Now it’s ready!  Hmmmm my mouth is already watering😛!

Sprinkle Spring onions over dumplings and now they are ready to be served accompanied with fresh ground chillies! Voilà!  Très bon appétit à vous tous! 😋😋😋😋😋

NOTE : Cooked chayote dumplings freeze well in an airtight container after steaming. But allow it to cool completely first before freezing. You can cook from frozen for about  15 minutes using a steamer and Voilà! Ready-to-eat!