Bouchon péï – A little Creole dish that warms the heart and gives courage, a treat for the stomach and a Réunion Island tradition

Réunionnais Bouchons

A small homemade Creole dish that warms the heart, gives courage, delights the stomach, and carries on Réunion Island’s tradition.

Réunionnais bouchons are small dough rolls stuffed with minced meat, then steamed. Inspired by Chinese dim sum (especially siu mai), they have been adapted with Réunion Creole flavors, commonly found in food trucks, snack bars, or even sold frozen in supermarkets.

Soft and mildly spiced, bouchons can be eaten on their own, served with rice, or in a sandwich (known as pain bouchon, a popular gratinéed bread). They are often accompanied by homemade sauces, chutneys, or rougails.

Ingredients (for about 20 bouchons):

• 300 g minced pork (or half pork / half chicken)

• 1 finely chopped onion

• 2 crushed garlic cloves

• 1 tsp freshly grated ginger

• 1 tbsp soy sauce

• 1 tbsp rice wine or white vinegar

• Salt, black pepper

• Homemade or store-bought bouchon dough (like dumpling wrapper dough)
  (mixture: wheat flour, tapioca flour, lukewarm water, salt, a bit of yeast — rest for 1 hour)

Preparation

1. Prepare the filling
In a large bowl, mix minced meat with onion, garlic, ginger, soy sauce, wine or vinegar, salt, and pepper. Knead well to get a homogeneous filling.

2. Shape the bouchons
Roll out the dough thinly (about 2 mm), then cut into rounds or rectangles.
Place a small spoonful of filling in the center of each piece. Close by rolling or pinching the edges.
Cut the rolls into 3–4 cm segments.

3. Steam cooking
Place the bouchons in a steaming basket lined with banana leaves or parchment paper.
Steam for 15 to 20 minutes until the dough is fully cooked.

Traditional variations

• Chicken bouchons: for a milder flavor

• Shrimp bouchons: rarer but delicious, often mixed with a bit of pork

• Vegetarian bouchons: with grated vegetables (chayote, carrots, black mushrooms, soy)

• Gratinated bouchons: topped with béchamel sauce or grated cheese, baked in the oven

• Pain bouchon: bouchons served in a baguette bread, topped with gratinéed sauce, popular as a snack

To serve with...

Bouchons are often enjoyed hot, as snacks or appetizers, accompanied by spicy and sweet sauces that bring freshness and contrast.

Sauces

• Sweet chili sauce: sweet and spicy chili sauce

• Soy sauce: sweet or salty

• Ti-piment sauce: very spicy sauce made with freshly crushed small bird’s eye chilies, often mixed with garlic, salt, lime, and oil. Consume with caution!

• Massalé sauce: spiced sauce made from massalé powder (a Réunionese spice blend), garlic, onion, tomato, and sometimes chili. It adds a rich, warm flavor.

• Tomato rougail sauce: fresh chopped tomatoes mixed with onion, chili, salt, lime, and thyme. Fresh and spicy, it pairs well with curry and bouchons.

Chutneys

• Tomato chutney: fresh or candied tomatoes cooked with chili, ginger, sugar, and vinegar. Sweet, tangy, and spicy, perfect with bouchons.

• Green mango chutney: grated or diced unripe mango simmered with chili, ginger, sugar, and vinegar. Sweet and sour, it brings freshness and balance to spicy dishes.

• Tamarind chutney: tamarind pulp cooked with sugar, chili, garlic, and spices. Tangy and slightly sweet, highly appreciated to enhance bouchons and other snacks.