Hoentay

About This Recipe

Hoentay are the Bhutanese cousin of Tibetan momos, but distinguished by their grey-hued buckwheat wrapper and distinctive regional filling. Originating in the Haa valley in western Bhutan, they are made during the Lomba festival and cold winter months when buckwheat is freshly milled and turnip greens are abundant. The filling combines wilted leafy greens with datshi cheese and occasionally dried beef, wrapped in thin buckwheat dough and steamed over boiling water. Their slightly earthy, nutty wrapper contrasts beautifully with the creamy, savoury filling.

Ingredients

Serves 4

• 2 cupsbuckwheat flour
• ½ cupall-purpose flour
• ¾ cupwarm water
• ½ tspsalt
• 300 gturnip greens or spinach, blanched and squeezed dry
• 150 gdatshi or feta cheese, crumbled
• 1 smallonion, finely diced
• 1 tspfresh ginger, grated
• 1 tbspvegetable oil
• 2 greenchillis, finely chopped

Instructions

1. 1

   Make the dough

   Combine buckwheat flour, all-purpose flour, and salt in a large bowl. Gradually add warm water, mixing until a firm, smooth dough forms. Knead for 5 minutes, then cover and rest for 20 minutes.

2. 2

   Prepare the filling

   Heat oil in a pan, sauté onion and ginger for 2 minutes. Add the chopped chillis and cook for 1 minute. Remove from heat and stir in the blanched greens and crumbled cheese. Season lightly.

3. 3

   Shape the dumplings

   Divide dough into walnut-sized balls. Roll each into a thin circle about 10 cm in diameter. Place a heaped teaspoon of filling in the centre, then pleat and seal the edges tightly to form a half-moon shape.

4. 4

   Steam

   Arrange dumplings in a lightly oiled steamer basket, leaving space between each. Steam over boiling water for 15–18 minutes until the wrappers are cooked through and slightly translucent.

5. 5

   Serve

   Serve immediately with a dipping sauce of soy sauce, vinegar, and sliced chilli.

Variations

• •

  Add minced dried beef or yak jerky to the filling.

• •

  Use kale or chard if turnip greens are unavailable.

• •

  Pan-fry leftover dumplings the next day for crispy bottoms.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Uncooked shaped dumplings can be frozen on a tray then transferred to a bag. Steam from frozen for 22 minutes.

Frequently Asked Questions