Hoentay-Style Buckwheat Dumplings with Spinach, Turnip Greens & Cheese – Authentic Bhutan Recipe
Haa Valley specialty dumplings stuffed with aromatic greens, toasted seeds, and tangy cheese.
- Country of Origin
- 🇧🇹 Bhutan (South Asia, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Buckwheat/wheat dumpling wrappers, Wilted spinach and turnip greens with ricotta/feta, Chili-garlic oil, Toasted sesame/perilla seeds, Ginger
Ingredients for Hoentay-Style Buckwheat Dumplings with Spinach, Turnip Greens & Cheese (4 Servings)
- 1.25 lbs (or 2.5 cups) buckwheat/wheat dumpling wrappers, prepped into bite-sized pieces
- 1.5 cups wilted spinach and turnip greens with ricotta/feta, washed and trimmed
- 1 cup chili-garlic oil
- 1 medium onion and 3 cloves garlic, finely minced with toasted sesame/perilla seeds
- 1.5 tbsp traditional Bhutan seasoning (ginger, garlic, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash buckwheat/wheat dumpling wrappers and mix in a bowl with toasted sesame/perilla seeds, ginger, garlic, cilantro, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with wilted spinach and turnip greens with ricotta/feta into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon chili-garlic oil generously over the top and serve warm.