FoodieAtlas
Recipes around the World
Hoentay are stout, hand-pinched buckwheat dumplings with a tender dough wrapping a generous filling of sautéed turnip greens, cooked turnip, and melted cheese. The dumpling itself is modest—buckwheat flour, water, and salt kneaded gently and stretched thin to wrap the filling—but the result is substantial and satisfying. Traditionally, they're steamed or boiled until the dough becomes tender and the cheese inside melts slightly, then served with a simple sauce or drizzle of melted butter. This is mountain food at its most genuine: using what grows locally (buckwheat, turnips, dairy), employing time-tested techniques, and producing something that warms you thoroughly on a cold high-altitude evening.
In a large mixing bowl, combine the buckwheat flour and salt.
Gradually add water while mixing until a smooth and elastic dough forms.
Knead the dough for about 5 minutes, then cover it with a damp cloth and let it rest for at least 30 minutes.
In a skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion and minced garlic, and sauté until the onion is soft and translucent.
Add the chopped spinach or Swiss chard and cook until wilted.
Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked spinach mixture with grated cheese, soy sauce, ground black pepper, and salt to taste. Mix well.
Divide the dough into small, equal-sized balls.
Roll each ball into a thin circle on a lightly floured surface.
Place a spoonful of the filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
In a large skillet, heat the vegetable oil over medium heat.
Arrange the dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully pour in the water and cover the skillet with a lid.
Let the dumplings steam for about 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
Transfer the hoentay to a serving plate.
Enjoy your meal!
Hoentay are buckwheat dumplings hand-pinched into pouches, filled with sautéed turnip greens, cooked turnip, and cheese, then steamed until tender. They're simple but deeply satisfying.
Hoentay is a Bhutanese dumpling, born from the combination of locally grown buckwheat and turnips. It remains popular in Bhutan especially in cooler mountain regions where these crops thrive.
Buckwheat flour and water form the dough; turnip greens, turnip, and cheese (typically a fresh, salty cheese) comprise the filling. Onion and garlic season everything.
Yes—spinach, kale, or other greens work well in place of turnip greens. Some versions add potato to the filling, and any firm mountain cheese or even paneer is suitable.
Hoentay are traditionally served with a spicy chili sauce for dipping, a simple butter sauce, or even a light broth. Pickled vegetables provide a pleasant sharp contrast.