Wednesday, 25 September 2019

Hoentay

Hoentay

Fig: Hoentay

Known especially for originating from Haa Valley in Bhutan, hoentay are similar to momos, but they are made with a buckwheat dough wrapper. The dumplings are usually filled with a combination of a local spinach or turnip leaves and cheese, and again, they can either be steamed or fried.
When I was in Haa Valley for a few days, I enjoyed numerous plates of hoentay, which are hearty and filling, and are especially good when drowned in Bhutanese chili sauce (ezay).


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