Yomari Dumplings

Preparation Time: 10 minutes Cooking Time: 30-45 minutes

Yomari sometimes written as Yamari, is eaten in the month of Poush especially in Purnima (Full-moon day). The day is celebrated as Yomari Punhi. Yomari is regarded as hot food item and it kills cold. It is believed that longer the tail of Yomari shorter the winter of Poush (December/January). Yomari is famous in Newari Community in Nepal. Some believe, the triangular shape of yamori is derived from one half of “Shadkond” and is the symbol of Goddess Saraswati and wisdom.

The name Yamari comes from two Newari words, “ya” meaning “to like” and “mari” meaning “delicacy”. Yomari is a delicacy which is very popular.

To make it simple, Yomari is a rice flour dumpling stuffed with Molasses. It is a sweet Newari desert steamed and served hot.

  1. Rice flour
  2. Molasses(or Chakku in nepali)
  3. Sesame seed powder
  4. Grated coconut
  5. Cardamom powder
  6. Vegetable oil
  • For dough, Heat a cup of water and chaku in pan at a medium heat When chaku melts, add sesame powder, coconut powder and cardamom powder and stir it gently. Add about a spoon full of rice flour and stir it gently When the paste is good (not too thick or too thin) pour it into a bowl Make the dough for yomari using rice flour and Luke warm water Make a soft dough (dough should be soft because if the dough is hard the yomari will break) When the dough is ready cover it with soft piece of cloth and leave it for about half an hour.

  • Grease your palm with cooking oil so that the dough will not stick to your hand Take a small piece of dough and make it first into round then into long yomari shape Make as thin as you can because more thin your wrap is more tasty yomari becomes Add two teaspoon of chhaku into the wrap and slowly close the yomori top. You should keep on roiling the yomari while closing the top. Heat the water in the steamer. When water boils, put yomari in steamer and let it steam for about 10 minutes. Yomari is ready to Serve.