About This Recipe
Master Newari Yomari at home; order rice flour, chaku and sesame seeds delivered same-day from Sewapoint’s online grocery in Nepal.
Ingredients
- 12 cups (≈250 g)Fine rice flour
Polished white rice flour for smooth dumpling dough
- 21¼ cups (adjust)Warm water
Hydrates flour to a pliable dough
- 3¾ cup, gratedJaggery (Chaku)
Nepali dark molasses block that melts into caramel filling
- 42 TbspRoasted sesame seeds
Adds nutty crunch to filling
- 52 TbspGrated coconut (optional)
Gives additional texture and sweetness
- 61 Tbsp + extraGhee
Enriches filling and finishes dumplings with gloss
- 7½ tspCardamom powder
Warm aromatic spice for the filling
- 8PinchSalt
Balances sweetness in dough
Ingredients
- 12 cups (≈250 g)Fine rice flour
Polished white rice flour for smooth dumpling dough
- 21¼ cups (adjust)Warm water
Hydrates flour to a pliable dough
- 3¾ cup, gratedJaggery (Chaku)
Nepali dark molasses block that melts into caramel filling
- 42 TbspRoasted sesame seeds
Adds nutty crunch to filling
- 52 TbspGrated coconut (optional)
Gives additional texture and sweetness
- 61 Tbsp + extraGhee
Enriches filling and finishes dumplings with gloss
- 7½ tspCardamom powder
Warm aromatic spice for the filling
- 8PinchSalt
Balances sweetness in dough
Instructions
- 1Filling: Melt grated chaku with 1 Tbsp ghee in a small pan; stir in roasted sesame, coconut and cardamom until thick. Let cool to a sticky paste.
- 2Dough: In a bowl, sprinkle a pinch of salt into rice flour. Gradually pour warm water, stirring with a spoon, then knead into a soft, non-sticky dough.
- 3Cover dough with a damp cloth and rest 10 minutes for easier shaping.
- 4Grease palms with ghee. Pinch a golf-ball-sized piece of dough and roll smooth.
- 5Using thumbs, hollow the center to form a small cone, leaving walls about 4 mm thick.
- 6Spoon or pipe jaggery filling into the cavity, filling to ¾ full.
- 7Pinch the top to seal and taper into the classic fish-tail shape. Repeat with remaining dough.
- 8Arrange Yomari on a greased steamer rack. Steam over brisk boil for 15–18 minutes until the shells turn glossy white and no longer sticky.
- 9Brush hot dumplings lightly with ghee and serve warm while the filling is molten.