Haa, Bhutan
Hoentay
Buckwheat dumplings stuffed with greens and cheese. Mountain food with a soft centre.
80 minTime
14 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original345kcal
14 gprotein
8 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the buckwheat flour, maida and a pinch of salt. Add the warm water gradually and knead into a soft dough. Cover and rest 20 minutes.
- 2Melt the butter and cook the onion, garlic and ginger for 2 minutes. Add the spinach and the remaining salt and cook until wilted and dry. Cool.
- 3Mix in the cheese, green chilli and Sichuan pepper.
- 4Roll the dough between oiled sheets into 20 circles of 8 cm. Fill, fold into half moons and pinch the edges, then bring the corners together.
- 5Steam over boiling water for 15 minutes.
- 6Heat the oil in a pan and fry the steamed hoentay 2 minutes a side until crisp.
Serve it like this
Serve on a wooden board with a fiery chilli sauce or a simple tomato and chilli salsa.
