Method
- Make the dough: combine both flours, salt and warm water. Knead 8 minutes into a soft dough. Rest 30 minutes.
- Make the filling: blanch turnip greens 60 seconds; squeeze dry; chop. Combine with yak cheese, butter, garlic, ginger, chilies, salt and cumin.
- Roll the dough into a long rope. Cut into 12 pieces. Roll each into a thin 10cm round.
- Place 1.5 tbsp filling in centre. Bring edges up to enclose; pinch closed at the top. Pleat the sides.
- Steam in bamboo basket over rapidly boiling water for 18-20 minutes.
- Serve hot. Eat with hands or chopsticks.
Common questions
Can Hoentay be made ahead?
Hoentay is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Hoentay spicy?
Hoentay as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Hoentay vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Hoentay to make at home?
Hoentay sits at intermediate difficulty — total time about 100 minutes. The ingredients are not unusual but the timing requires attention.
Can Hoentay be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Hoentay is the Haa valley specialty of western Bhutan — buckwheat dumplings reflect Bhutanese mountain agriculture, where buckwheat thrives at altitude. The dish is associated with the Haa Summer Festival and is a Bhutanese household winter meal.
