👨‍🍳 作り方

1. 1

   Prepare the dough: In a large mixing bowl, combine buckwheat flour, all-purpose flour, and 1 teaspoon of salt. Gradually add water, mixing until a smooth, pliable dough forms. Knead for about 8 minutes until elastic. Cover with a damp cloth and let rest for at least 30 minutes.

2. 2

   Prepare the filling: Heat vegetable oil in a pan over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant. Add chopped spinach and turnip greens, cook until wilted (about 2-3 minutes). Remove from heat and let cool slightly.

3. 3

   In a separate bowl, combine the cooked greens mixture with grated Bhutanese cheese, crumbled feta cheese, grated radishes, finely chopped green chilies, and remaining 0.5 teaspoon salt. Add ground Sichuan peppercorns and black pepper if using. Mix well.

4. 4

   Assemble the dumplings: Divide the dough into small, equal-sized balls. Roll each ball into a thin, round disc (about 3-4 inches in diameter).

5. 5

   Place a spoonful of filling in the center of each dough disc. Moisten the edges of the dough with water and fold it over the filling to create a half-moon shape. Press the edges firmly to seal, pleating as needed.

6. 6

   Cook the dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings in batches, ensuring not to overcrowd the pot. Cook for 5-7 minutes, or until they float to the surface and the dough is cooked through.

7. 7

   Alternatively, you can pan-fry them: Heat 2 tablespoons of oil in a skillet over medium heat. Place dumplings in the skillet and cook until the bottoms are golden brown. Add about 1/4 cup of water, cover, and steam for 5-7 minutes until cooked through.

8. 8

   Serve hot, optionally garnished with fresh cilantro.