Entree: Bhutan – Central Culinary Region – ཁུར་ལེ ➤ Khur-le (Buckwheat dumplings stuffed with spiced meat simmered in a Bhutanese cheese and chili sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 1 hr

Ingredients

- 2 cups (240 g) buckwheat flour
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1 cup (240 ml) warm water
- 1 large egg (approx. 50 g)
- 1 lb (454 g) ground yak or beef
- 1 small onion, finely chopped, about 4 oz (115 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) butter or oil
- 6 dried red chilies, rehydrated and chopped (about 0.5 oz / 15 g) or to taste
- 8 oz (225 g) datshi (fresh Bhutanese cheese) or farmer's cheese, crumbled
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (8 g) chopped cilantro or green onion for garnish
- 1 tbsp (15 ml) vegetable oil for pan frying (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl combine buckwheat flour, all-purpose flour and 1 tsp salt. Add warm water and the egg, mixing until a pliable dough forms. Knead briefly, cover, and rest 30 minutes.
2. Meanwhile, heat 2 tbsp butter or oil in a skillet over medium heat. Add the chopped onion, garlic and ginger and sauté until soft and translucent, about 4–5 minutes.
3. Add the ground yak or beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Stir in the chopped rehydrated chilies, and season with salt and pepper. Remove from heat and let cool slightly.
4. Divide rested dough into 16 equal pieces. Roll each piece into a 3-inch (7–8 cm) circle. Place about 1.5 tbsp (approx. 20 g) of the meat filling in the center of each circle, fold and seal to form dumplings or turnovers.
5. In a wide saucepan, heat the stock over medium heat. Add the crumbled datshi cheese and stir until it begins to melt into a thick sauce. Adjust seasoning with salt and pepper.
6. Gently add the dumplings to the simmering cheese-chili sauce. Cover and simmer gently for 12–15 minutes, turning once, until dumplings are cooked through and the sauce is glossy and slightly reduced. If sauce becomes too thick, add a splash more stock or water.
7. Optional: For a firmer exterior, heat 1 tbsp vegetable oil in a skillet over medium-high heat and pan-fry dumplings 1–2 minutes per side before adding to the sauce.
8. Serve hot, spooning sauce over the dumplings and garnishing with chopped cilantro or green onion.