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Hoentay

Name: Hoentay
Total time: 60 min
Yield: Serves 4
Cuisine: Bhutan
Ingredients: 250g Buckwheat flour; 200g Daikon Leaves (or greens); 100g Cheese; 2 Red Chili Pepper; 2 cloves Garlic; 2 tbsp Vegetable Oil

Snack

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Buckwheat dumplings filled with greens and steamed — a traditional dish from Haa in western Bhutan.

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📖 The Story Behind This Dish

Hoentay is a specialty of the Haa valley in western Bhutan: buckwheat dough wrapped around chopped turnip greens or other seasonal greens and chili, then steamed. At Haa's high altitude rice is hard to grow and buckwheat thrives, so buckwheat flour became a staple — and these dumplings carry the taste of that land.

🌆 Where it's eaten: At an autumn festival in Haa, steaming hoentay made from freshly harvested buckwheat are handed out.

🥕 Ingredients (serves 4)

Buckwheat flour 250g
Daikon Leaves (or greens) 200g
Cheese 100g
Red Chili Pepper 2
Garlic 2 cloves
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Gradually add boiling water to the buckwheat flour and knead into a dough.
Chop the greens and mix with cheese, chili, and garlic to make the filling.
Roll small balls of dough into circles, wrap the filling, and seal into half-moons.
Arrange in a steamer and steam over high heat for about 20 minutes.
Serve hot.

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