Entree: Nepal – Himalayan Nepal – योमरी ➤ Yomari (Steamed Newar rice-flour dumplings filled with sweet jaggery, sesame, and coconut paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (250 g) rice flour (preferably freshly milled steamed rice flour)
- 1 cup (240 ml) boiling water (more as needed)
- 1 tbsp (15 ml) vegetable oil or melted ghee for dough
- 1 cup (200 g) jaggery or chaku, grated or finely chopped
- 1/2 cup (70 g) toasted white or black sesame seeds, coarsely ground
- 1/2 cup (40 g) freshly grated coconut (or desiccated coconut rehydrated)
- 2 tbsp (30 g) ghee or unsalted butter
- 1/4 tsp (1 g) salt
- Banana leaves or parchment squares for steaming (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the filling: In a small saucepan over low heat, combine the grated jaggery and 1 tbsp (15 ml) water to melt gently. Add the ground toasted sesame seeds, grated coconut, and 2 tbsp (30 g) ghee. Cook, stirring, until the mixture thickens into a sticky paste, about 4–6 minutes. Remove from heat and let cool until manageable.
2. Prepare the dough: Place the rice flour and 1/4 tsp (1 g) salt in a bowl. Pour the boiling water gradually over the flour while stirring with a wooden spoon until a soft dough forms. Add 1 tbsp (15 ml) oil and knead briefly; if too dry, add a teaspoon of warm water at a time until pliable. Cover with a damp cloth to rest for 10 minutes.
3. Shape and fill: Divide dough into 12 equal pieces (about 0.423 to 0.494 oz (12–14 g) each). Roll each into a ball, then flatten into a small disc about 2–3 inches (5–7 cm) across. Place about 1 to 1 1/2 tsp (5–8 g) of the cooled filling in the center, fold the edges up and seal into the traditional fish- or heart-like shape, smoothing seams to prevent leakage. Place each on a small square of banana leaf or parchment if using.
4. Steam: Arrange the yomari in a single layer in a steamer basket lined with banana leaf or parchment. Steam over simmering water for 12–15 minutes, until dough is set and slightly translucent.
5. Serve warm: Remove from steamer and let rest 2–3 minutes. Serve warm as traditionally enjoyed during festivals or as a nourishing sweet course.

1. Make the filling: In a small saucepan over low heat, combine the grated jaggery and 1 tbsp (15 ml) water to melt gently. Add the ground toasted sesame seeds, grated coconut, and 2 tbsp (30 g) ghee. Cook, stirring, until the mixture thickens into a sticky paste, about 4–6 minutes. Remove from heat and let cool until manageable.
2. Prepare the dough: Place the rice flour and 1/4 tsp (1 g) salt in a bowl. Pour the boiling water gradually over the flour while stirring with a wooden spoon until a soft dough forms. Add 1 tbsp (15 ml) oil and knead briefly; if too dry, add a teaspoon of warm water at a time until pliable. Cover with a damp cloth to rest for 10 minutes.
3. Shape and fill: Divide dough into 12 equal pieces (about 12–14 g each). Roll each into a ball, then flatten into a small disc about 2–3 inches (5–7 cm) across. Place about 1 to 1 1/2 tsp (5–8 g) of the cooled filling in the center, fold the edges up and seal into the traditional fish- or heart-like shape, smoothing seams to prevent leakage. Place each on a small square of banana leaf or parchment if using.
4. Steam: Arrange the yomari in a single layer in a steamer basket lined with banana leaf or parchment. Steam over simmering water for 12–15 minutes, until dough is set and slightly translucent.
5. Serve warm: Remove from steamer and let rest 2–3 minutes. Serve warm as traditionally enjoyed during festivals or as a nourishing sweet course.