Bouchons are Réunion Island's most beloved street food — plump, juicy steamed dumplings that trace their lineage directly to the Chinese Cantonese community that settled on the island in the late 19th century. Early Cantonese migrants, drawn initially by the sugar and vanilla trade, brought their dim sum traditions with them; over generations those traditions hybridised with Creole flavour sensibilities, resulting in bouchons that are recognisably related to Cantonese siu mai yet wholly their own. The pork filling is seasoned with soy sauce, sesame oil and garlic, sometimes with a whisper of five-spice or fresh ginger depending on the family recipe, then folded into thin round wrappers and steamed until silky and fragrant. Today bouchons are sold from street stalls, school canteens and Chinese-run restaurants throughout the island, eaten as a starter, an afternoon snack, or a communal sharing dish at the centre of the table. Unlike pan-fried Chinese dumplings, the bouchon is always steamed — this is non-negotiable — giving it a tender, yielding wrapper rather than a crispy base. The correct dipping sauce is a mixture of light soy sauce and a sharp, homemade Réunionais chilli sauce (rougail piment), whose vinegary heat cuts through the fatty richness of the pork perfectly. Folding bouchons is a social activity in Chinese-Réunionais households, where the whole family gathers to pleat and wrap before a meal — a tradition that has survived every generation.
Serves 4
Combine ground pork, soy sauce, sesame oil, garlic, ginger, spring onion, cornstarch and white pepper in a bowl. Mix vigorously with chopsticks or a fork for 2 minutes until the mixture becomes slightly sticky and cohesive — this develops the proteins and ensures the filling holds together in the steamer.
Chilling the filling for 20 minutes makes it firmer and easier to wrap.
Fill a bamboo steamer lined with parchment paper (or cabbage leaves) and place it over a wok of simmering water. Keep a small bowl of water at hand for sealing. Cover unused wrappers with a damp cloth to prevent them drying out and cracking at the edges.
Place a wrapper in your palm and add a heaped teaspoon (about 12 g) of filling in the centre. Dip a finger in water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and press firmly at the top to seal, then make 3–4 small pleats along one side, pressing each pleat against the flat back side to create the classic crescent shape.
Even an imperfect seal works as long as the seam is firmly pressed — don't worry about perfect pleats.
Place filled bouchons in the lined steamer basket, leaving at least 1 cm between each to prevent sticking. Bring the water in the wok to a rolling boil, then set the steamer on top and cover tightly. Steam for 12–15 minutes until the wrappers are translucent and the filling is cooked through — an internal temperature of 72°C if you have a probe thermometer.
While bouchons steam, stir together 3 tbsp light soy sauce with 1 tsp chilli sauce (ideally Réunionais rougail piment) and a few drops of sesame oil. Adjust heat with more chilli sauce to taste.
Transfer bouchons directly from the steamer to a plate — they are at their best the moment they come off the heat, when the wrappers are soft and the filling is juicy. Serve with the dipping sauce and eat without delay.
Use pork mince with at least 15% fat; lean pork produces a dry, crumbly filling without the juicy bite that defines a good bouchon.
Keep unused wrappers under a damp cloth at all times — even a few minutes of air exposure makes them crack at the folds.
Line the steamer with parchment paper or dampened cabbage leaves instead of plain paper to prevent sticking and allow steam to circulate.
Mix the filling by hand (or with chopsticks) until it becomes slightly sticky — this protein development is what keeps the filling together during steaming.
Freeze uncooked bouchons on a parchment-lined tray until solid, then transfer to a bag; steam from frozen for 18–20 minutes without thawing.
Bouchon crevette: replace half the pork with peeled, finely chopped raw prawns and add a pinch of sugar to the filling for a classic surf-and-turf version.
Bouchon végétarien: use firm tofu (pressed and crumbled), finely shredded cabbage and shiitake mushrooms seasoned with soy sauce, sesame oil and ginger.
Open-top siu mai style: leave the top of the wrapper open and press a prawn or an edamame bean into the exposed filling before steaming for an elegant presentation.
Pan-fried potsticker version: steam for 8 minutes, then heat a little oil in a pan and fry the bottoms for 3 minutes until crispy and golden.
Cooked bouchons are best eaten immediately but can be refrigerated for up to 24 hours; re-steam for 5 minutes to revive them rather than microwaving, which makes the wrapper rubbery. Uncooked assembled bouchons keep in the fridge for up to 1 day, loosely covered with a damp cloth.
Chinese merchants and labourers, predominantly from Guangdong province, began settling in Réunion in significant numbers from the 1860s onwards, arriving to work in commerce after the sugar boom declined. They established the island's first Chinese restaurants and imported the dim sum tradition of small steamed parcels. By the mid-20th century, bouchons had transcended the Chinese community and become an island-wide institution; today they are considered as quintessentially Réunionais as the carry and the rougail.
Yes — freeze them uncooked on a tray in a single layer until solid, then transfer to a freezer bag. Steam directly from frozen for 18–20 minutes without thawing first. This makes them ideal for batch cooking; most households on the island keep a supply in the freezer.
Look for gyoza wrappers (Japanese round dumpling wrappers) at any Asian grocery store — they are the closest to what is used in Réunion, with the right thinness and elasticity. Hong Kong-style dumpling wrappers also work. Avoid wonton wrappers, which are square and too thin to pleat.
Line the steamer with parchment paper punched with small holes, or use damp cabbage leaves. A plain bamboo basket without lining will always cause sticking. Also leave space between dumplings — touching bouchons during steaming will fuse together.
Yes, though the result is leaner and less juicy. Add a tablespoon of neutral oil and a splash of oyster sauce to compensate for the reduced fat. Ground chicken breast is too dry on its own; use thigh mince if possible.
On the island, bouchons are served with light soy sauce spiked with a homemade Réunionais chilli sauce known as rougail piment — a fiery condiment made from blended fresh chillies, garlic, salt and oil. If you cannot find it, a sriracha-soy mixture approximates the sweet-heat balance.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
