Hoentay

Hoentay

Yields6 Servings

Dough
 260 g Buckwheat Flour
  cup Water
Filling
 2 Turnips (Finely Diced)
 Bunch of turnip leaves
 ½ cup Shredded cheese (We used Indian. Yak cheese would be great!)
 2 tbsp Butter
 1 tsp Black Mustard Seeds (ground)
 1 Inch piece of ginger (minced)
 1 Clove of Garlic
 ½ tsp Cayenne Pepper (or more to taste)
 1 tsp Pepper
 2 Green Onions
 Salt to taste

1

Dice the turnips and boil until soft. In separate pot, boil the turnip greens for 15-20 minutes.

2

While the turnips are boiling, chop ginger, garlic and spring onion and mix in a medium bowl. Then add grated cheese, ground black mustard seeds (we used our magic bullet to grind and then a mortar and pestle to try and make it more fine) cayenne pepper, salt and pepper.

3

Strain the turnips and turnip greens. Chop the greens. Add both to the bowl.

4

Melt the butter and pour it over the ingredients. Mix together and set aside to cool.

5

Mix sweet buckwheat flour with water and knead to make a smooth dough. Roll it out using flour to keep it from sticking. This dough dries out quick and takes some adjustments, so keep extra flour and water nearby.

6

Using a circular cookie cutter or small bowl, cut circles out. Re-roll and cut until all the dough has been used.

7

Place a spoonful of the filling mixture into the middle of the circle, making sure to leave enough room around the edges and then crimp them closed. It helps to some water into the circular dough pieces before filling. Use clean wet fingers to pinch together the seems, being careful not to rip the dough.

8

Place in steamer and steam dumplings for 20-25 minutes. Serve warm.

Ingredients

Dough
 260 g Buckwheat Flour
  cup Water
Filling
 2 Turnips (Finely Diced)
 Bunch of turnip leaves
 ½ cup Shredded cheese (We used Indian. Yak cheese would be great!)
 2 tbsp Butter
 1 tsp Black Mustard Seeds (ground)
 1 Inch piece of ginger (minced)
 1 Clove of Garlic
 ½ tsp Cayenne Pepper (or more to taste)
 1 tsp Pepper
 2 Green Onions
 Salt to taste

Directions

1

Dice the turnips and boil until soft. In separate pot, boil the turnip greens for 15-20 minutes.

2

While the turnips are boiling, chop ginger, garlic and spring onion and mix in a medium bowl. Then add grated cheese, ground black mustard seeds (we used our magic bullet to grind and then a mortar and pestle to try and make it more fine) cayenne pepper, salt and pepper.

3

Strain the turnips and turnip greens. Chop the greens. Add both to the bowl.

4

Melt the butter and pour it over the ingredients. Mix together and set aside to cool.

5

Mix sweet buckwheat flour with water and knead to make a smooth dough. Roll it out using flour to keep it from sticking. This dough dries out quick and takes some adjustments, so keep extra flour and water nearby.

6

Using a circular cookie cutter or small bowl, cut circles out. Re-roll and cut until all the dough has been used.

7

Place a spoonful of the filling mixture into the middle of the circle, making sure to leave enough room around the edges and then crimp them closed. It helps to some water into the circular dough pieces before filling. Use clean wet fingers to pinch together the seems, being careful not to rip the dough.

8

Place in steamer and steam dumplings for 20-25 minutes. Serve warm.

Hoentay

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