Hoen-tey, written in Wylie as hon tos in Dzongkha (Bhutanese language), is regarded as one of the indigenous dumplings of Haa and has also been adopted by communities in Paro through long-standing social and cultural connections, including intermarriage, shared agricultural labour, and exchange of agricultural products. As a result, the dumpling is widely regarded as a culinary tradition representing the close relationship between the people of Haa and Paro. It is particularly associated with the lunar New Year celebration known as Lom-ba, observed on the first day of the eleventh month of the Bhutanese lunar calendar. According to local tradition, Haa is known for preparing Hoen-tey using the complete range of traditional ingredients, which are believed to give the dumpling its distinctive flavour. The principal ingredient is sweet buckwheat flour, locally known as Gye-rey. The flour is kneaded into dough, from which small portions are shaped into cup-like forms using the thumb, creating a deep cavity that is filled with a mixture of dried turnip leaves and other ingredients. Traditionally, the dumplings were prepared in a closed form, while a more contemporary version resembles the ordinary open-folded dumpling and is steamed. The dumplings are cooked until they develop a characteristic dark-brown colour, indicating that they are fully cooked. Beyond Lomba, Hoen-tey is also prepared for Lo-chhoe (annual rituals), festive occasions, religious ceremonies, the reception of special guests, and as gifts and presents. In recent years, its preparation has also become a source of income for some households. Traditionally, Hoen-tey was not steamed as it is today. In earlier times, the dumplings were boiled in a pot over a fire fuelled by bundles of dried wheat and barley straw. The preparation of the filling relies primarily on dried turnip leaves, locally known as Lom. Turnips are generally cultivated during the sixth lunar month and harvested in the eighth month. After harvesting, the fresh green leaves are carefully selected, chopped into small pieces, sun-dried, and stored for later use. During preparation, the turnip and dried turnip leaves are cooked together, thoroughly washed after cooking, and then mixed with the other ingredients. Similarly, sweet buckwheat is sown in the sixth lunar month and harvested in the eighth month. After harvesting, the crop is left in the field for approximately three days to dry before threshing. The grains are separated from the husks through winnowing and are further sun-dried before being milled into flour. The milled flour is then sieved to remove coarse particles and obtain fine flour suitable for preparing Hoen-tey. These seasonal agricultural practices, along with the knowledge of ingredient preparation and dumpling-making, form an important part of the traditional culinary knowledge associated with the communities of Haa and Paro.