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:

Ingredients:

For the Dough:

• Rice flour
• Water

For the Filling:

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

Instructions:

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.

Serve:

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