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Brief overview
Yomari is more than just a sweet dumpling from Nepal. It is a symbol of warmth, celebration and community, especially for the Newar people of the Kathmandu Valley. Traditionally made during Yomari Punhi, this steamed treat marks the end of the rice harvest and carries a sense of ritual and joy with each bite.
Though deeply rooted in cultural tradition, Yomari has also found its way into the everyday Nepali kitchen. It is served not only during festivals but also as a special homemade snack when family or guests gather. Its distinct shape, soft rice shell and rich filling make it instantly recognisable and deeply comforting.
What Is Yomari?
Yomari is a steamed dumpling made with rice flour and filled with a sweet mixture, typically made from jaggery and sesame seeds. The dough is shaped into a teardrop or fish like form before being steamed, which gives the dumpling its signature texture and look.
The word ‘Yomari’ is derived from Nepal Bhasa, where ‘yo’ means ‘favourite’ and ‘mari’ means ‘bread’ or ‘delicacy’. The name itself tells you everything you need to know. For many, it is a treasured treat that brings back memories of family kitchens and warm, festive nights.
Ingredients and Taste
The dough is made from freshly ground rice flour, kneaded with warm water until smooth and pliable. It is then shaped by hand, carefully pressed into the familiar tapered form, ready to be filled. Making Yomari requires both patience and skill, often passed down through generations.
The filling is what gives Yomari its soul. A mix of dark jaggery and toasted sesame seeds melts into a sweet, nutty centre that balances perfectly against the gentle chew of the rice casing. Some versions include chaku, a hardened molasses that turns deliciously gooey when steamed.
When eaten warm, the first bite yields to a soft, elastic outer layer that gives way to a molten, earthy sweetness inside. The sesame adds texture, while the jaggery delivers a deep caramel note. It is simple in its components but layered in flavour and meaning.
A Taste of History
Yomari is said to have originated among the Newar community of Nepal, where it is closely linked to the Yomari Punhi festival. Held on the full moon of December, the event celebrates the end of the rice harvest and the beginning of the winter season.
According to legend, a couple in ancient times offered Yomari to a passing sage. In return, the sage blessed them with prosperity, and so the dish came to be associated with good fortune. This story still lives on, carried through each steaming batch of dumplings made in Nepali homes.
Though deeply tied to Newar traditions, Yomari has gradually become a favourite across Nepal. Its unique preparation and seasonal importance make it more than just a dessert. It is a reflection of heritage, a celebration of abundance, and a heartfelt offering of warmth.
To taste Yomari is to experience a piece of Nepali culture at its most sincere. From its origins in the Kathmandu Valley to the hands of home cooks across the country, this humble dumpling continues to hold its place as one of Nepal’s most cherished culinary treasures.
Nepali Yomari (Stuffed Rice Dumpling)
Ingredients
For the dough
- 2 cups rice flour preferably freshly ground
- 1½ cups hot water adjust as needed
- 1 tsp ghee clarified butter
- A pinch of salt
For the filling
- 1 cup jaggery grated or crushed
- ½ cup toasted sesame seeds
- 2 tbsp grated coconut optional but traditional
- ½ tsp cardamom powder
Instructions
- Begin by toasting the sesame seeds in a dry pan over medium heat for 3 to 4 minutes until they release a nutty aroma. Allow them to cool, then grind them coarsely using a mortar and pestle for the best texture and flavour.
- In a mixing bowl, combine the ground sesame, grated jaggery, cardamom powder, and grated coconut. Mix well until the ingredients blend into a sticky, aromatic filling. Set aside and allow it to rest at room temperature while you prepare the dough.
- To make the dough, boil the water and add a pinch of salt. Slowly pour it over the rice flour in a wide bowl while stirring continuously with a wooden spoon. The consistency should be soft yet firm enough to handle. Let it cool slightly until warm to the touch.
- Add ghee to the dough and knead it with damp hands for about 8 to 10 minutes until smooth and pliable. If the dough feels too dry, add a spoonful of warm water. If too sticky, dust lightly with rice flour. Cover with a damp cloth and rest for 10 minutes.
- Divide the dough into 8 to 10 equal portions. Roll each into a ball, then shape it into a cone or leaf like pouch using your fingers. Keep your hands lightly oiled or wet to prevent sticking. Work swiftly to maintain the dough’s elasticity.
- Gently fill each dough shell with a teaspoon or more of the jiggery and sesame mixture, pressing it in lightly. Pinch and seal the open ends firmly, shaping the dumplings into a traditional elongated teardrop or fish form.
- Line a steamer tray with a muslin cloth or lightly oiled banana leaves. Arrange the dumplings with some space in between to prevent sticking during steaming. Cover with a lid wrapped in a clean kitchen towel to catch condensation.
- Steam the Yomari over boiling water for about 15 to 20 minutes. You will know they are ready when the surface turns glossy and slightly translucent. Avoid over steaming as it may dry out the filling and toughen the shell.
- Allow the dumplings to cool for 3 to 5 minutes before handling. The outer layer will firm up slightly while remaining tender. Use a wide spoon or spatula to gently lift them out of the steamer without tearing.
- Serve warm as a standalone treat or alongside a cup of milk tea. You may brush a little ghee on top before serving for extra richness. Yomari is best enjoyed fresh and warm, allowing the jaggery to remain molten and fragrant inside.
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