Entree: Nepal – Newari Cuisine – योमरी ➤ Yomari (Steamed Newar rice-flour dumpling filled with sweet jaggery and sesame)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr

Ingredients

- 2 cups (250 g) rice flour (preferably slightly coarse or roasted rice flour)
- 1/2 tsp (3 g) salt
- 1 to 1 1/4 cups (240–300 ml) boiling water (adjust for dough consistency)
- 1 cup (200 g) jaggery (chaku), grated or chopped finely (substitute dark brown jaggery if needed)
- 1/2 cup (75 g) grated fresh or desiccated coconut
- 1/4 cup (40 g) toasted sesame seeds, lightly crushed
- 2 tbsp (30 g) ghee or unsalted butter, melted
- Banana leaves or parchment squares for lining steam basket (optional)

Instructions

1. Prepare the filling: In a small saucepan, combine grated jaggery and 2 tbsp (30 g) ghee over low heat. Stir until jaggery melts and becomes syrupy, about 3–4 minutes. Remove from heat, stir in grated coconut and toasted sesame seeds, and let the mixture cool until slightly thickened and manageable.
2. Make the dough: Place rice flour and salt in a mixing bowl. Pour 1 cup (240 ml) boiling water over the flour, stirring quickly with a wooden spoon until it comes together. If dough is too dry, add remaining water 1–2 tbsp at a time. Knead briefly while warm until smooth and pliable; cover with a damp cloth to keep soft.
3. Shape yomari: Pinch off golf-ball-sized pieces of dough (about 1 1/2 oz / 40 g each). Flatten each piece into a small disc about 3–4 inches (7–10 cm) across, with the center thinner than the edges. Place about 1–1 1/2 tbsp (15–20 g) of the jaggery-sesame filling in the center, fold the edges up to form a teardrop or fish-shaped dumpling, pinching to seal the top neatly.
4. Steam: Line a steamer basket with banana leaves or parchment and arrange dumplings in a single layer, leaving space between them. Steam over gently boiling water for 15–20 minutes until the dough becomes translucent and cooked through.
5. Serve: Allow yomari to cool slightly before serving warm. They are traditionally enjoyed as a sweet communal dish during festivals.