Bouchons (Traditional Reunion pork dumplings)
Ingredients:
Wonton pastry (available in Asian supermarkets, defrost before use)
500g pork mince
Bunch of spring onions (chopped)
Zest of a kaffir lime (grated)
1 tbs tapioca starch
Salt
Pepper
Soy sauce
Method:
In a big bowl mix together the pork mince, spring onions, tapioca starch, salt and pepper.
Make a little ball of the pork mix (about 1tbs) and place it on one sheet of wonton pastry and bring the 4 corners of the pastry together to close it in on itself. Hold lightly and press everything together to form a little ball.
Repeat until you have used up all the mix and sheets of pastry.
Cook the dumplings in a steamer for about 15 minutes.
Serve warm with soy sauce for dipping.
Bonbons piments (Chilli bittes)
Ingredients:
500g butter beans
A few leaves of fresh coriander (chopped)
5 or 6 small green chillies (chopped)
Bunch of spring onions (chopped)
1 tsp of curcuma powder (also called turmeric)
1/2 tsp cumin powder
small piece of fresh ginger (grated)
1 tsp salt
Pepper
Vegetable oil
Method:
Soak the beans in water overnight (about 12 hours).
Drain the beans and peel off their skin.
Blend the beans until smooth.
Add the herbs, spices, salt and pepper to the beans and mix everything well.
Make little balls with the mix (slightly smaller than a golf ball) and flatten them to look like mini patties.
Heat vegetable oil in a deep pan (or deep fat frier) and cook the chilli bites for a few minutes (until golden brown) in the hot oil.
Drain and dry on kitchen paper before serving.
