By Food E Fare

Yomari is a traditional Nepali steamed dumpling made primarily during the Yomari Punhi festival, a Newar festival celebrated in the Kathmandu Valley of Nepal. Yomari Punhi usually falls in December. The yomari itself is a type of sweet dumpling, and its preparation involves a special ritual and significance during the festival. Yomari is typically made with rice flour dough and filled with a mixture of jaggery, sesame seeds, and other ingredients. The filled dumplings are then steamed until cooked. Here's a basic overview of how yomari is traditionally made:


For the Dough:

  • Rice flour
  • Water

For the Filling:

  • Jaggery (molasses)
  • Sesame seeds
  • Coconut (optional)
  • Ghee (clarified butter)


Prepare the Dough:

  • Mix rice flour with water to make a soft and pliable dough. The consistency of the dough should be such that it can be easily shaped into dumplings.

Prepare the Filling:

  • In a separate bowl, combine grated or chopped jaggery, sesame seeds, and optionally, grated coconut. Add a small amount of ghee to bind the filling together.

Shape the Yomari:

  • Take a small portion of the rice flour dough and shape it into a small, round disc. Flatten it in the palm of your hand to form a small cup-like shape.
  • Place a spoonful of the jaggery-sesame seed filling into the center of the dough disc.
  • Seal the edges of the dough disc, ensuring the filling is enclosed completely. Shape it into a slightly elongated, pointed dumpling.

Steam the Yomari:

  • Arrange the shaped yomari on a steamer and steam them until the dough is cooked through. This usually takes about 15-20 minutes.


  • Once steamed, allow the yomari to cool slightly before serving.

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