Skip to content

Meat, Africa and overseas

Réunion style pork bouchons with rice

Réunion bouchons are small steamed dumplings filled with pork and ginger, wrapped in dumpling wrappers and served with rice. This recipe serves 4, takes about 60 minutes, and is rated medium difficulty, for €2.60 per serving. The key to success is careful folding and not overstuffing the dumplings so they cook through properly.

Tonight we're folding bouchons like in Réunion, little steamed pork and ginger dumplings, served with rice.

Réunion style pork bouchons with rice
Total time
1 h
Difficulty
Medium
Cost per person
€2.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Réunion bouchons are the little steamed dumplings you find at markets across the island, soft inside and slightly translucent once cooked. The pork and ginger filling is fragrant without being spicy, and tight pleated folds keep all the juices sealed in. Served with plain rice that soaks up the sesame scented soy sauce, this makes a complete and comforting meal.

This recipe is perfect for a slow Sunday when you feel like taking your time, especially if you fold the bouchons together as a family, kids included. Mon Chou loves this moment when everyone gathers around the table to shape the dumplings before steaming them. Kids love eating these little bites with their fingers, dipped in the sauce.

The ingredients

4 people

Butcher

  • Ground pork 500 g

Dairy

  • Dumpling wrappers 30

Fruits and vegetables

  • Fresh ginger 20 g
  • Scallions 4
  • Garlic 2 cloves
  • Broccoli 1

Pantry

  • Soy sauce 4 tbsp
  • Riceoften in the pantry 250 g
  • Sesame oil 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Soy

The step by step recipe

  1. Mix the pork with grated ginger, finely sliced scallions, pressed garlic, two tablespoons of soy sauce, and pepper.

    Work the filling by hand for a while, it becomes sticky and stays tender.

  2. Place half a spoonful of filling in the center of each wrapper, moisten the edges, and fold closed with pleats. 20 min

    Keep the wrappers under a damp towel while you work so they don't dry out.

  3. Arrange the bouchons on oiled parchment paper in a steamer basket, without letting them touch.

    Perforated parchment keeps them from sticking to the basket.

  4. Steam them, adding the broccoli florets to the same basket for the last few minutes. 14 min

    The bouchons are ready when the wrapper turns translucent and glossy.

  5. Cook the rice in salted water and serve the bouchons with soy sauce mixed with sesame oil. 11 min

    Add a little grated ginger to the dipping sauce for extra flavor.

Our tips to get it right

  • Mince the ginger and scallions finely, chunks that are too big keep the bouchons from sealing properly.
  • Make sure the water in your pot doesn't touch the steamer basket, otherwise the bouchons boil instead of steam.
  • Buy a few extra dumpling wrappers than you think you need, some tear while you're working and it helps to have spares.

The variations

  • Swap the ground pork for ground chicken for a milder filling.
  • For a vegetarian version, use crumbled tofu with chopped wood ear mushrooms instead of pork.
  • To save time, roll loose balls of filling in the wrapper without careful pleating, the steaming time stays the same.

What to serve it with

  • Réunion style pickled vegetables
  • Soy sauce with a bit of chili
  • Hot green tea

Storage

Raw bouchons keep for one day in the refrigerator in a sealed container. Once cooked, they keep for 2 days in the refrigerator and reheat well steamed for a few minutes. They freeze very well raw, you can steam them straight from frozen with a slightly longer cooking time.

Questions about this dish

Can you make the bouchons ahead of time?

Yes, you can shape them the day before and keep them in the refrigerator under a damp towel. Steam them just before serving so they stay soft.

Can you use a different wrapper?

You can use wonton wrappers or slightly dampened spring roll wrappers instead. What matters is having a thin wrapper that pleats easily.

How much filling should go in each bouchon?

Half a spoonful of filling per bouchon is the right amount. Too much filling keeps the wrapper from sealing properly and the dumpling cooks unevenly.

Can kids help make these?

Yes, folding bouchons is a simple and fun activity for kids. They love spotting the ones they shaped once they come out of the steamer.

How long does it take to make steamed Réunion style pork bouchons with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in steamed Réunion style pork bouchons with rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does steamed Réunion style pork bouchons with rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

African and overseas cuisines

See all

Recipes with carrots

See all