Newar communities · Nepal
Newari Yomari
Steamed rice-flour dumplings shaped into tapered parcels and filled with a warm jaggery-sesame mixture.
About this dish
Yomari are associated especially with Newar communities of the Kathmandu Valley and with Yomari Punhi. Fillings can differ; jaggery with sesame is a classic direction. Shaping improves with practice, so the goal at home is a well-sealed steamed dumpling rather than perfect ceremonial form.
Ingredients & method
Ingredients
- 2 cups fine rice flour
- 1 1/4–1 1/2 cups very hot water
- Pinch of salt
- 1 tsp neutral oil or ghee
- 3/4 cup grated jaggery or dark brown sugar
- 3 tbsp toasted sesame seeds, lightly crushed
- 2 tbsp unsweetened coconut, optional
- 1/4 tsp ground cardamom
Method
- 1. Mix rice flour and salt. Gradually add hot water, stirring, then knead while warm into a soft, smooth dough. Work in the oil.
- 2. Melt jaggery with 1–2 tbsp water over low heat. Stir in sesame, coconut and cardamom; cool until thick enough to spoon.
- 3. With damp hands, shape a golf-ball-size piece of dough into a cone, then hollow the center with a finger while keeping the walls even.
- 4. Spoon in filling, pinch the opening closed and repeat. Keep finished dumplings covered so they do not dry out.
- 5. Steam over simmering water 15–18 minutes, until the surface looks slightly glossy and set. Serve warm.
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.