Hoentay

Ingredients

• 8¾ ozBuckwheat flourbase of the dough, in one source also roasted in the filling
• 2⅛ ozFlourmakes the dough more pliable
• ¾ cupWaterlukewarm, added gradually to the dough
• 1 tspSaltfor dough and filling
• 10½ ozSpinachblanched, squeezed dry and finely chopped; chard or nettle as alternatives
• 5¼ ozFeta cheesecrumbled, farmer's cheese or Bhutanese datshi as alternatives
• 1Onionfinely diced and sauteed; shallot or spring onion also used
• 2 clovesGarlicminced, sauteed with the onion
• 1 tbspVegetable oilfor frying the filling, butter possible
• 1Green chilifinely chopped, for heat in the filling
• Black pepperfreshly ground, to taste
• 1 tspGingerfreshly grated, sauteed with the onion (optional)
• 1 tbspSoy saucein the filling or as a dip with vinegar and chili flakes
• 1 ozChivesfinely chopped, added to the filling (optional)
• 1 tbspCilantrochopped, in the filling or as garnish (optional)

Method

1. Mix the buckwheat flour and wheat flour with salt, then work in the lukewarm water a little at a time until the dough comes together.
2. Knead the dough for 5 to 8 minutes until smooth, cover it and let it rest for 20 to 60 minutes.
3. Blanch or briefly steam the spinach, squeeze it out well and chop it finely.
4. Heat the oil and sweat the onion, garlic, ginger and green chili in it, add the spinach for a moment, then let everything cool.
5. Mix the cooled vegetables with the crumbled feta, soy sauce, chives and cilantro, and season with salt and freshly ground black pepper.
6. Divide the dough into walnut-sized pieces and roll them out into thin rounds of about 8 to 10 cm.
7. Place 1 teaspoon to 1 tablespoon of filling in the middle of each round, fold the dough into a half-moon, press the edges firmly together and pleat them.
8. Set the dumplings well apart in a greased steamer basket and steam them for 15 to 18 minutes.
9. Serve them hot with the dip of soy sauce, vinegar and chili flakes.

Tips and variations

Instead of steaming, you can cook the dumplings in gently simmering salted water for 5 to 10 minutes until they rise to the surface, or treat them potsticker-style: fry them in oil first, then add a splash of water, cover and let them finish steaming. Some cooks make the dough with eggs and cream rather than water alone; brushing the edges with beaten egg before sealing makes them hold reliably. Chard or nettle tips work in the filling as well as spinach — with nettles, tomato sauce takes the place of the soy dip — and if you like, bind the filling with roasted buckwheat flour and season it with Sichuan pepper, sesame and cilantro. To serve, scatter the hot dumplings with chopped cilantro and set the dip out in small bowls.