Cara membuat
- Buat adonan: campurkan kedua tepung, garam, dan air hangat. Uleni 8 menit menjadi adonan lembut. Diamkan 30 menit.
- Buat isian: rebus sebentar daun lobak 60 detik; peras kering; cincang. Campurkan dengan keju yak, mentega, bawang putih, jahe, cabai, garam, dan jintan.
- Gulung adonan menjadi tali panjang. Potong menjadi 12 bagian. Gilas masing-masing menjadi bulatan tipis 10cm.
- Letakkan 1,5 sendok makan isian di tengah. Naikkan tepi-tepinya untuk menutup; jepit di bagian atas. Buat lipatan di sisi-sisinya.
- Kukus dalam keranjang bambu di atas air mendidih cepat selama 18-20 menit.
- Sajikan panas. Santap dengan tangan atau sumpit.
Common questions
Can Hoentay be made ahead?
Hoentay is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Hoentay spicy?
Hoentay as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Hoentay vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Hoentay to make at home?
Hoentay sits at intermediate difficulty — total time about 100 minutes. The ingredients are not unusual but the timing requires attention.
Can Hoentay be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Hoentay adalah spesialitas lembah Haa di Bhutan barat — pangsit soba mencerminkan pertanian pegunungan Bhutan, di mana soba tumbuh subur di ketinggian. Hidangan ini terkait dengan Festival Musim Panas Haa dan menjadi makan musim dingin rumah tangga Bhutan.
