Taste the World - Bhutan - Hapai Hantue


 *Official name: Kingdom of Bhutan *Motto: "One nation, one people" *Capital: Thimphu *Official Languages: Dzongkha *Government: Unitary parliamentary constitutional monarchy *Area: 14,824 sq mi  *Population: (2012 estimate) 742,737 *Currency: Bhutanese ngultrum (BTN) Indian Rupee (INR) *Time Zone: BTT *Drives on the: LEFT *International code: BT (data from Wikipedia)


Hapai Hanute, are cheese and bok choy dumplings from Bhutan. Another great vegetarian dish, with the fillings packed with flavor. I boiled mine, but they would be delicious steamed, deep or pan fried as well. 


 Hapai Hantue


For Filling: 

  • 1 large head bok choy stem removed and quartered
  • 3 tablespoons poppy seeds
  • 1/4 teaspoon peppercorns
  • 2 medium garlic cloves peeled
  • fresh ginger, peeled and cut into a 3/4­inch cube
  • 1 small red onion peeled and quartered
  • 1/2 cup crumbled farmer cheese (ricotta or cottage cheese also work)
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter

For the dough:

  •  2 cups all­-purpose flour (plus extra for dusting)
  • 1 cup buckwheat flour
  • 1 cup water



1. To make the filling, cook the bok choy in a saucepan of boiling water for 5 minutes. Drain and squeeze dry. Pulverize the poppy seeds and peppercorns with a spice or coffee grinder.

2. Mince the garlic, ginger and onion. Mix together. Add the bok choy, poppy seed mixture, Cheese, chili powder, and and combine in a blender or food processor for a few seconds. 

3. Brown the butter in a skillet over medium­high heat, stirring, about 4 minutes. Cool and strain through a sieve lined with cheesecloth. Add to the filling and combine. 



4. To make the dough, combine the flours in a bowl and slowly beat in the water until the dough forms a ball. Dust the ball with flour.

5. Cut the dough into 8 pieces, dust with flour, and wrap 7 pieces in plastic wrap to prevent drying out. Roll out the remaining piece with a Pasta Machine according to the manufacturer's instructions, down to the second lowest setting, dusting with flour occasionally to prevent sticking. Place the dough sheet between sheets of plastic wrap. Roll out the remaining dough in the same manner.

6. Cut the sheets, 1 at a time, into 4 by 2 inch rectangles. Place 1 teaspoon of the filling in the center of each rectangle. Brush the edges lightly with water and fold the rectangles over to make squares, pressing the edges to seal them well.


7. Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8 minutes. Transfer to paper towels to drain.