Entree: Nepal – Kathmandu Valley – योमरी ➤ Yomari (Steamed rice-flour dumplings filled with sweet jaggery and sesame, a traditional Newar festive dish)
Serving Size: 6
Approximate Time
Prep
30 min
Cook
20 min
Additional
10 min
Total
1 hr
Ingredients
- 2 cups (240 g) rice flour (preferably smooth, fine rice flour)
- 1 1/4 cups (300 ml) boiling water
- 1/4 tsp (1 g) salt
- 1 cup (220 g) chaku or jaggery, grated or chopped (if unavailable, use dark brown sugar or molasses)
- 2 tbsp (30 g) sesame seeds, toasted
- 1 tbsp (15 g) unsalted butter or ghee, melted (optional, for richer filling)
- 2 tbsp (30 ml) water, for melting jaggery if needed
- 1–2 tsp (5–10 ml) oil, for brushing molds or hands
- Banana leaves or parchment paper squares for steaming (optional)
Instructions
1. Make the filling: In a small saucepan over low heat, combine grated chaku (jaggery) and 2 tbsp (30 ml) water. Stir until melted and smooth. Remove from heat, stir in toasted sesame seeds and melted butter or ghee if using. Let cool slightly until thick but still scoopable.
2. Prepare the dough: Place rice flour and salt in a bowl. Slowly pour boiling water over the rice flour while stirring with a wooden spoon until a shaggy dough forms. When cool enough to handle, knead briefly into a smooth, pliable dough; if too dry, add a little hot water, 1 tsp at a time.
3. Divide dough into 12 equal pieces. Keep covered with a damp cloth to prevent drying. Lightly oil your palms or a yomari mold.
4. Flatten a dough piece into a thin round or an oval pouch about 2.5–3 inches (6–7.5 cm) across. Spoon about 1 to 1 1/2 tbsp (15–22 g) of the jaggery-sesame filling into the center. Fold the dough over the filling and seal the edges, shaping into the traditional fish- or teardrop-like yomari shape. Repeat with remaining pieces.
5. Arrange yomari on banana leaf squares or parchment in a steamer basket, leaving space between each. Steam over boiling water for 15–20 minutes until the dough is set and slightly glossy.
6. Remove from steamer and let rest 5 minutes. Serve warm or at room temperature. Yomari are traditionally eaten as a sweet, filling entree/delight during Newar festivals.
