Pasta
Hoentoe
- Preparation time
- 55 min
- Servings
- 4 servings (about 16 hoentoe)
Ingredients
- Farine de sarrasin — to buy250 g (9 oz) buckwheat flour
- Water — to buy150 ml (2/3 cup) warm water
- Spinach — to buy300 g (10 oz) fresh spinach, chopped
- Cheese — to buy150 g (5 oz) soft cheese, crumbled
- Spring onion — to buy2 spring onions, chopped
- Green chili — to buy2 green chilies, chopped
- Olive oil — to buy1 tbsp oil
- Salt — to buy1 pinch salt
Preparation
Make the dough: mix the buckwheat flour, warm water and a pinch of salt until you get a pliable dough, a little more fragile than wheat dough since it has no gluten.
Cover and let it rest for 15 minutes to make it easier to roll out.
Blanch the chopped spinach for 1 minute in boiling water, then drain and press firmly to remove as much water as possible.
Mix the squeezed spinach with the crumbled cheese, spring onions, green chilies, oil and salt to make the filling.
Divide the dough into 15 g balls and gently roll them into small 7-8 cm circles (since buckwheat dough is brittle, lightly flour the work surface).
Place a teaspoon of filling in the center of each circle and fold into a half-moon, pinching the edges firmly to seal.
Steam the hoentoe in an oiled steamer basket for 15 minutes until the dough is cooked and slightly translucent.
Serve hot, plain or with a drizzle of melted butter on top.