Yomari (Newari Steamed Rice Dumplings with Sesame and Molasses)
Local name: योमरी
In short: Fig-shaped steamed rice flour dumplings with a molten filling of dark jaggery and toasted sesame, made for the Newar harvest festival. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 250 kcal
Yomari is a Newar dumpling shaped like a fig, with a soft, chewy rice flour skin and a hot, molten center of molasses and sesame. Families in the Kathmandu Valley make it for Yomari Punhi, the December full moon festival that marks the rice harvest. The filling is usually chaku, a thick brown sweet, but dark jaggery works well at home. Eat them warm, straight from the steamer.
Instructions
- Toast the sesame seeds in a dry pan for 1 minute until pale gold. Grind them coarsely, then mix with the jaggery and cardamom into a sticky paste. Roll into 12 small balls and chill.
- Put the rice flour and salt in a bowl. Pour in the boiling water and stir with a wooden spoon until it forms a rough dough. Cover and leave for 5 minutes.
- With oiled hands, knead the dough for 3 to 4 minutes until smooth, soft and free of cracks. Add a few drops of hot water if it feels dry.
- Divide the dough into 12 pieces and keep them covered. Flatten one piece into a disc about 7 cm (3 in) across, thinner at the edges.
- Place a ball of filling in the center. Draw the edges up around it, pinching and pulling the top into a point so it forms a fig or cone shape. Flatten the base slightly so it stands.
- Arrange the dumplings 2 cm (3/4 in) apart on an oiled steamer tray. Steam over boiling water for 20 minutes until the skin looks glossy and slightly translucent.
- Rest for 2 minutes before serving. The filling is very hot, so bite carefully.
Tips
- Keep your hands oiled and the unfilled dough covered. Rice dough dries fast and cracks if it is left uncovered.
- No chaku? Dark jaggery or dark muscovado sugar both work. Add 1 teaspoon of water to the filling if it feels too dry to roll.
Questions and answers
What is chaku?
Chaku is a thick, chewy Nepali sweet made from boiled sugarcane juice or molasses. It is the traditional yomari filling. Dark jaggery is a good substitute.
When is yomari eaten?
Newar families make it for Yomari Punhi, the full moon festival in December that celebrates the rice harvest. It is also eaten during the cold season.
Can I freeze yomari?
Yes. Freeze the uncooked, shaped dumplings on a tray, then bag them. Steam from frozen for 25 to 28 minutes.
How long does it take to make Yomari (Newari Steamed Rice Dumplings with Sesame and Molasses)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Yomari (Newari Steamed Rice Dumplings with Sesame and Molasses)?
About 250 kcal per serving, with 4 g of protein, 51 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 51 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
