Yomari

About This Recipe

Ingredients

• 1
  2 cups (≈250 g)Fine rice flour

  Polished white rice flour for smooth dumpling dough

• 2
  1¼ cups (adjust)Warm water

  Hydrates flour to a pliable dough

• 3
  ¾ cup, gratedJaggery (Chaku)

  Nepali dark molasses block that melts into caramel filling

• 4
  2 TbspRoasted sesame seeds

  Adds nutty crunch to filling

• 5
  2 TbspGrated coconut (optional)

  Gives additional texture and sweetness

• 6
  1 Tbsp + extraGhee

  Enriches filling and finishes dumplings with gloss

• 7
  ½ tspCardamom powder

  Warm aromatic spice for the filling

• 8
  PinchSalt

  Balances sweetness in dough

Instructions

1. 1
   Filling: 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.
2. 2
   Dough: 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.
3. 3
   Cover dough with a damp cloth and rest 10 minutes for easier shaping.
4. 4
   Grease palms with ghee. Pinch a golf-ball-sized piece of dough and roll smooth.
5. 5
   Using thumbs, hollow the center to form a small cone, leaving walls about 4 mm thick.
6. 6
   Spoon or pipe jaggery filling into the cavity, filling to ¾ full.
7. 7
   Pinch the top to seal and taper into the classic fish-tail shape. Repeat with remaining dough.
8. 8
   Arrange Yomari on a greased steamer rack. Steam over brisk boil for 15–18 minutes until the shells turn glossy white and no longer sticky.
9. 9
   Brush hot dumplings lightly with ghee and serve warm while the filling is molten.