Hoentoe

What it really is

Buckwheat dumplings from Bhutan’s Haa Valley, traditionally filled with greens and local cheese.

Hoentoe (also spelled hoentey) are buckwheat dumplings associated with Haa Valley. The dumpling wrappers are filled with greens and cheese, then steamed or cooked in a pan; local fillings vary. Bhutan Travel describes regional buckwheat dumplings as a specialty of particular districts.

Hoentoe, also written hoentey, is a buckwheat dumpling associated with Bhutan's Haa Valley. Buckwheat dumplings are a district-specific food tradition. The dough is filled with greens and local cheese, then sealed into small dumplings; fillings vary by cook. Buckwheat gives the wrapper an earthy flavour and darker colour than wheat wrappers. It is distinct from generic wheat dumplings because both its regional association and buckwheat dough are defining details.

How it's served

• Served hot, often with a chilli sauce or dip.
• Buckwheat gives the wrapper a darker colour and earthy flavour.

Serve hot, steamed or pan-cooked according to the kitchen's method, with chilli sauce offered separately when available. The filling should remain enclosed until the dumpling is cut or bitten. A butter-fried finish changes the texture and adds dairy beyond the cheese filling, so state the preparation used. Portion size and filling proportions vary.

How to write it on the menu

• Identify buckwheat in the wrapper and dairy in a cheese filling.
• State whether the dumplings are steamed or pan-cooked and list any dip separately.

Name Haa Valley and buckwheat when describing the dish, and declare dairy for a cheese filling or butter finish. State whether dumplings are steamed or pan-cooked; keep dipping sauces separate in the allergen description.