For me, bouchons, along with samosas, are like little Proustian madeleines that instantly transport me back to my childhood. I still remember these little steamed dumplings that my parents often served as appetizers. I especially remember the " gratiné bouchon bread ," a calorie bomb, which was my Sunday lunch at the beach. These essential little bites of Creole cuisine are enjoyed at any time of day on Réunion Island. They are traditionally made with pork and sometimes chicken. My favorites are the pork and kaffir lime bouchons : I'm a real fan of the zest of this citrus fruit. Bouchons are served with a chili sauce or simply soy sauce (gluten-free, of course). This simplified gluten-free version uses a light dough made from rice flour and water, generously encasing a delicious filling. Very easy to make, these bouchons have a soft texture inside and a slightly firm exterior after steaming. Ideal for those with gluten intolerance, these dumplings perfectly preserve the authentic flavors thanks to ginger, garlic, and chives. Discover how to quickly make these gluten-free Réunion-style dumplings , perfect for transporting you to the heart of the Indian Ocean with every bite.

Gluten -free Reunionese corks, pork and combava

Reunion

Print the recipe

Pin Recipe

Difficulty: Beginner Servings: 10 Special regime:

Suitable for gluten-free use

Cooking method: Cook Expert, Traditional

Ingredients

Servings

• 250g minced pork

• 1 tbsp of starch (tapioca, potato or cornflour)
• 1 tablespoon of oil
• 2 tbsp gluten-free soy sauce (or tamari)
• 2 cloves of garlic, finely chopped
• 1 strip of kaffir lime (you can replace it with ginger)
• 2 tablespoons of chopped chives
• 1 chopped green onion
• Salt, pepper
• 1 bowl of rice flour
• 1 bowl of water

Preparation

1. Prepare the stuffing by mixing the ground meat, garlic, soy sauce, oil, chives, green onion, cornstarch, kaffir lime zest (or ginger), salt, and pepper. You can use the stuffing immediately, but it's best to let it marinate for 30 minutes in the refrigerator.

   
2. Prepare a bowl with rice flour and another bowl with water.
3. Form small balls of stuffing about 3 cm in diameter with your hands. If the stuffing is too dry, you can add a tablespoon of water.
4. Dip each ball in water and then in rice flour. Do this a second time to coat them well.
   
5. Place the corks in a steamer basket. I first soak them in boiling water for about ten seconds so they don't stick together.
6. Steam for about thirty minutes.
   
7. Serve hot with gluten-free soy sauce or a little chili.
   

Keywords: Reunion Island pork and kaffir lime bouchons, gluten-free Reunion Island bouchon recipe, Reunion Island steamed dumplings, gluten-free Creole specialty, traditional Reunion Island cuisine, homemade bouchons, easy gluten-free Reunion Island bouchons, Creole appetizers, steamed pork bouchons, homemade Reunion Island bouchons

Rate this recipe