Entree: Bhutan – Hoentay (Buckwheat dumplings filled with local cheese and greens, traditionally steamed or boiled)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 20 min

Total 1 hr

Ingredients

- 2 cups (240 g) buckwheat flour
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) salt, divided
- 3/4 cup (180 ml) warm water, plus more as needed
- 1 tbsp (15 ml) vegetable oil
- 8 oz (225 g) farmer's cheese or well-drained cottage cheese
- 8 oz (225 g) spinach or turnip greens, washed and chopped
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) butter or ghee for sautéing
- 2 tbsp (30 ml) butter for finishing (optional)
- Freshly ground black pepper to taste

Instructions

1. Make the dough: In a bowl combine buckwheat flour, all-purpose flour, and 1/2 tsp (2.5 g) salt. Add warm water and 1 tbsp (15 ml) oil and mix to form a smooth, pliable dough. Cover and rest 20–30 minutes.
2. Prepare the filling: In a skillet, melt 1 tbsp (15 ml) butter over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds. Stir in chopped greens and cook until wilted and most moisture evaporates, 3–4 minutes. Remove from heat, let cool slightly, then mix with farmer's cheese, remaining 1/2 tsp (2.5 g) salt, and pepper to taste.
3. Shape dumplings: Divide dough into 24 equal portions. On a lightly floured surface, roll each portion into a 3–4 inch (7–10 cm) round. Place 1–2 tsp (5–10 g) filling in center of each round, fold and pleat to seal (forming half-moons or purses).
4. Cook dumplings: Bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook until they float and the dough is tender, 4–6 minutes. Alternatively, steam dumplings for 8–10 minutes until cooked through.
5. Finish and serve: Drain boiled dumplings well. Toss gently with 2 tbsp (30 ml) melted butter or ghee and a little cracked pepper. Serve hot with a simple chili or soy-based dipping sauce or a light butter drizzle.