Entree: Bhutan – Central Culinary Region – ཧོན་ཏེ ➤ Hoentay (Buckwheat-based steamed dumplings filled with spinach and local cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 2 cups (240 g) buckwheat flour
- 1 cup (125 g) all-purpose flour
- 3/4 cup (180 ml) warm water, plus up to 1/4 cup (60 ml) more as needed
- 1 tsp (5 g) salt, divided
- 1 tbsp (15 ml) vegetable oil or ghee for sautéing
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 2 cloves garlic, minced, approx. 6 g
- 10 oz (280 g) fresh spinach, washed, wilted, squeezed and roughly chopped
- 8 oz (225 g) fresh white cheese or cottage cheese (substitute datshi or mild yak cheese if available)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) unsalted butter or additional ghee for finishing
- Water for steaming
- Optional: chopped chives or scallions for garnish

Instructions

1. Mix the buckwheat flour, all-purpose flour, and 1/2 teaspoon (2.5 g) salt in a bowl. Gradually add warm water and knead until a smooth, pliable dough forms, about 3–5 minutes. Cover and let rest 20 minutes.
2. Meanwhile heat 1 tablespoon (15 ml) oil or ghee in a skillet over medium heat. Sauté the chopped onion until translucent, about 4 minutes. Add minced garlic and cook 30 seconds.
3. Add the chopped wilted spinach to the skillet, season with remaining 1/2 teaspoon (2.5 g) salt and 1/2 teaspoon (1 g) black pepper, and cook until any excess moisture evaporates, about 3 minutes. Remove from heat and let cool slightly.
4. Crumble the fresh cheese (datshi or cottage cheese) into the spinach mixture and combine until evenly distributed; adjust salt to taste.
5. Divide the dough into 16 equal pieces. On a lightly floured surface, roll each piece into a thin round about 3–4 inches (7–10 cm) across.
6. Place about 1 tablespoon (15 g) of filling in the center of each round. Fold and pinch to seal into half-moons or the traditional pleated shape, ensuring edges are well sealed.
7. Prepare a steamer basket lined with cabbage leaves or lightly oiled parchment. Arrange the dumplings in the basket with space between them. Steam over boiling water for 12–15 minutes until dough is set and filling is hot.
8. Melt 2 tablespoons (30 g) butter or ghee and brush lightly over the cooked hoentay when plated. Garnish with chopped chives or scallions if desired and serve hot.