- 2 kg of chayotte / chouchou (once shredded and squeezed it remains only 300 g)
- 75g cornflour (poudre cange)
- 70 g of ground meat
- 1 teaspoon of soy sauce
- 2 teaspoons of salt
- chopped chives for decoration
Peel and grate the chayottes. Mix with salt and let it set for 15 minutes. In a clean cloth squeeze the chayottes to remove as much water as possible.
Mix the cornflour, ground meat, soy sauce, the chayottes and a pinch of salt into a dough.
Divide into balls the size of your choice and steam for 20 minutes.
Put in a bowl and decorate with chives and accompany the Niouk Yen with a little soy sauce and chili.