HoentayBuckwheat Dumplings with Greens and Cheese
Hoentay are buckwheat dumplings associated with Bhutan’s Haa Valley and are commonly filled with turnip greens, cheese, and aromatics. This version is steamed and served with butter and sesame.
Prep
50m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 350gBuckwheat Flour
- 220mlWater (warm)
- 3gSalt
Filling
- 250gTurnip Greens (finely chopped)
- 120gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 15gUnsalted Butter
- 160gDatshi Cheese (crumbled)
- 3gSalt
Serving
- 25gUnsalted Butter (melted)
- 20gSesame Seeds (lightly crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the buckwheat flour and salt in a bowl. Pour in the warm water and knead until a firm dough forms. Cover and let it rest for 20 minutes.
- 02
Melt the unsalted butter in a pan over medium heat. Add the onion and cook until softened, then add the garlic and stir briefly.
- 03
Add the turnip greens and cook until wilted and most of their moisture has evaporated.
- 04
Remove the pan from the heat, mix in the datshi cheese and salt, and let the filling cool.
- 05
Roll the dough between sheets of parchment and cut it into rounds. Add filling to each round, fold, and seal the edges firmly.
- 06
Arrange the dumplings in a steamer and steam at 100°C (212°F) until the wrappers are tender and set.
- 07
Drizzle the hoentay with the unsalted butter and sprinkle with the sesame seeds.
- 08
Serve warm.
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