Hoentay
Hoentay are traditional Bhutanese dumplings, typically made with a buckwheat flour dough and filled with a savory mixture. Common fillings include spinach, cheese, and sometimes turnip greens or radishes, seasoned with garlic and chili. They are usually boiled or steamed and served as a hearty snack or meal.
🧂 Ingredients
- 2 cups Buckwheat flour(for the dough)
- 1 cup All-purpose flour(for the dough)
- 1.5 teaspoons Salt(divided)
- Water(as needed, for the dough)
- 1 cup Spinach(finely chopped, for the filling)
- 1 cup Turnip greens(finely chopped, for the filling)
- 0.5 cup Radishes(grated, for the filling)
- 1 cup Bhutanese yak cheese or farmer's cheese(grated, for the filling)
- 0.5 cup Feta cheese(crumbled, for the filling)
- 2 Green chilies(finely chopped, for the filling)
- 2 cloves Garlic(minced, for the filling)
- 1 teaspoon Ginger(grated, for the filling)
- 1 tablespoon Vegetable oil(for sautéing)
- 0.5 teaspoon Sichuan peppercorns(ground, optional for filling)
- 0.25 teaspoon Black pepper(freshly ground, for filling)
👨🍳 Instructions
- 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
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
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
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
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
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
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
Serve hot, optionally garnished with fresh cilantro.
💡 Pro Tips
- ✓Ensure the dough is well-kneaded and rested for a pliable texture.
- ✓Don't overfill the dumplings to make sealing easier.
- ✓If using buckwheat flour, the dough might be a bit trickier to handle; add water gradually.
- ✓Pan-frying offers a crispy bottom, while boiling results in a softer dumpling.
🔄 Variations
- Use only buckwheat flour for a more traditional dough.
- Add finely chopped chives to the filling for extra flavor.
- Some recipes include small amounts of onion or leeks in the filling.