5 from 1 vote
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Keyword Medium
Servings 25 pce
Calories 139 kcal


  • ¼ cup Dried shrimp
  • 500 g Chayote approx. 5
  • ½ tbsp Salt
  • 200 g Minced pork
  • ½ tsp Crushed ginger
  • 1 tbsp Fish sauce
  • 1 tbsp Light soy sauce
  • Pepper
  • ¼ cup Cornflour alternatively use tapioca starch
  • Spring onion chopped for garnish


  • Place dried shrimp into a bowl of hot water and allow to soak for 1 hour.
  • Meanwhile, peel and deseed chayote’s then finely grate into a large mixing bowl. Add salt and allow to rest for 15 minutes to draw out liquids.
  • Taking one handful of the grated chayote’s at a time, attempt to squeeze out as much liquid as possible by hand and transfer to separate dry mixing bowl. Repeat process one more time.
  • Once soaked, drain and finely chop the dried shrimp.
  • Add chopped shrimp, minced pork, crushed ginger, fish sauce, soy sauce, pepper and cornflour to mixing bowl with grated chayote and combine well.
  • Form dumplings by rolling up mixture into small balls roughly 3cm in diameter by hand. If balls fail to hold then add a little more cornflour to help bind.
  • Bring water to boil over medium heat in a pot that will suit steamer. Fill steamer basket with dumplings and steam for 15 to 20 minutes.
  • Serve immediately, garnished with spring onion alongside garlic sauce “lasauce l’ail’ and soy sauce chilli as dipping sauce.


  • Speed it up by grating chayote with an electric food grater.
  • Test a couple of dumplings by steaming for 10 minutes initially, if they hold then form remaining dumplings, if they fall apart then add a little more cornflour and repeat the process.
  • Freeze for up to a couple of months if made of fresh ingredients and steam from frozen.

Bon appétit!


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This Post Has One Comment

  1. ashok

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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