Yomari
“A fish-shaped steamed dumpling of soft rice flour dough enclosing molten chaku (jaggery-molasses) and sesame, or sweet khuwa. The centerpiece of the Newari winter festival Yomari Punhi, eaten to ward off the cold.”
Where it comes from
A delicacy of the Newar community, yomari takes its name from Nepal Bhasa 'ya:' (to like) and 'mari' (delicacy) and stars in the harvest festival Yomari Punhi.
On the plate
A tender, slightly chewy rice skin gives way to a warm, oozing rush of dark sesame-jaggery sweetness. The contrast of soft wrapper and molten, nutty caramel filling is pure winter comfort.
How it works
Mixing rice flour into near-boiling water partly gelatinizes the starch, giving a stretchy dough that seals without cracking. Steaming sets the wrapper gently while the sugary filling melts into a flowing core.
Variations
Chaku-sesame yomari, khuwa-filled yomari, savoury meat or lentil yomari, coconut yomari
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓40 min active · 30 min waiting
How it's made
8 steps · Show ↓- 15 min
Boil water with a little oil, then stir in rice flour off the heat.
- 28 min
Knead the warm dough until smooth, soft and pliable.
- 36 min
Melt chaku or jaggery and mix with toasted sesame and coconut.
- 44 min
Pinch off dough and shape into a thin hollow cup in your palm.
- 53 min
Spoon in the sweet filling and pinch the top into a fish-tail point.
- 64 min
Smooth and seal each yomari so no filling leaks out.
- 718 min
Steam the dumplings over boiling water for about 15 to 20 minutes.
- 83 min
Rest briefly so the dough sets, then serve warm.
