Hello Foodies,
This recipe has been highly requested on my Instagram Account ever since I've posted a picture of the yummy homemade Niouk Yen, made by my Mum and I during lockdown. Many people might not know it but Niouk Yen is actually a specialty from the province of Guandong (where my ancestors are from) and having visited China, it is nowhere else to be found in other major cities where dumplings are preferred. Some Chinese Aunty in Meizhou made those for me and believe me, our Mauritian ones are way better (sorry Aunty). In Mauritius, Niouk Yen are very much appreciated by most Mauritians as a street food 'dim sum' and eat it on their own as a salad or with noodles or in a broth/bouillon with other steamed food items and what we collectively call as 'Boulettes'. As much as I love the street food or restaurant versions of Niouk Yen, the homemade ones are always the best and that's why I am gonna share it with you today :)
So here is our highly anticipated recipe of Niouk Yen:
Servings: 45 Niouk Yen (for 6-9 people)
Time: Approx. 45 minutes
Ingredients:
5-6 lbs Chayotes (Sometimes, we mix in some Carrots or Papaya or Turnip)
1½ cup Tapioca Starch
½ lbs Chicken/Beef/Pork(Optional), minced
A few strands of Rice Noodles (Optional)
4 Dried Shiitake Mushrooms (Optional)
2 cloves Garlic, minced
Salt
Pepper
Coriander
Scallions
Soy Sauce Sesame Oil
Directions
1. Peel and grate the chayotes (and any other veggies you might be adding) finely into a large bowl. Add 2 tablespoons of salt. Leave to rest for about 30 minutes. Then wring out the excess water. This step is very important for your Niouk Yen to be firm and round, else they will not retain their shape.
2. Mince the garlic, meat, and mushrooms into very fine pieces to make the shaping process easier. Add salt and pepper to the meat. Then stir fry the garlic, minced meat and mushrooms. Add to the chayotes.
3. Optional: Stir fry the rice noodles (no need to boil them beforehand) and crush them into fine pieces. Add to the above mix.
4. Add Tapioca Starch to the mixture and mix everything well by hand.
5. Shape the mixture into balls. Make sure to give them a nice little squeeze so that they stick together.
6. Place the balls in a round platter and cook in a steamer or steam bath for about 15 to 20 minutes.
7. When they are done, add as much fresh coriander or scallions as you want for a hint of fresh crunch. You may also add ground pepper, soy sauce and sesame oil for extra flavour.
8. And they're ready. To be served with even more soy sauce, and any chilli sauce of your liking or on top of Noods or in a clear chicken broth or as is.
My personal favourite way of appreciating Niouk Yen is on top of noodles with green chilli sauce. Yums
Here you go. I hope you like our Niouk Yen recipe. Although these are eaten all year-round and anywhere in Mauritius, they are the perfect comfort food for a cold rainy weather or winter. Not only Niouk Yen is a healthy option (as long as you don't overdo it with salt and soy sauce), it is very easy to make and you can appreciate it in the comfort of your home, alone or with your whole family.
Enjoy!
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