Delicate buckwheat dumplings filled with a savory mixture of turnip greens, cheese, and spices, steamed until the wrappers turn translucent.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: bamboo steamer
Garnishes: ezay sauce
Accompaniments: chili dipping sauce
Instructions
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1
Mix buckwheat and wheat flour. Add warm water gradually, knead into a smooth dough. Rest 20 minutes.
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2
Sauté onion in butter until soft. Add turnip greens, chilies, and Sichuan pepper. Cook until wilted.
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3
Remove from heat, mix in crumbled cheese. Season with salt.
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4
Roll dough thin and cut into circles. Place filling in center, fold and pinch edges to seal.
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5
Steam dumplings for 12-15 minutes until wrappers are cooked through.
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6
Serve hot with ezay (chili sauce).
Did You Know?
Hoentay are the signature dish of the Haa Valley and are traditionally made during the Lomba festival to celebrate the new year.
Chef's Notes
Equipment Tips
- steamer
- rolling pin
- mixing bowls
- cutting board
Garnishing
ezay sauce
Accompaniments
chili dipping sauce
The Story Behind Hoentay
Originating in Bhutan's remote Haa Valley, hoentay reflect the region's buckwheat farming heritage. These dumplings are a festive food, laboriously prepared by entire families during celebrations, with each household guarding its own filling recipe.
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