Nepali Cuisine: Know Why Yomari Dumpling Recipe Is Worth Trying
- Pragya Jha
Updated : January 20, 2022 05:01 IST
Yomari is steamed dumplings filled with sweet ingredients eaten during the Yomari Punhi Festival in Nepal. This means the month of Push in the Nepalese era calendar, which falls on Purnima (full moon day).
This dish is also known as Ya-Mari. Ya means “like”, and Mari means “delicacy”. It's also prepared for special occasions like birthdays and baby showers. Yomari leftovers can also be a great alternative to breakfast. Here’s how to make it.
- 2 tablespoon ghee
- 2 cups jaggery
- 2 cups of rice flour
- ⅓ cup of all-purpose flour
- 1 tablespoon sesame seed
- Half a cup milk
- Half a cup of warm water
- Pour the rice flour and all-purpose flour into a bowl and mix well.
- Gradually add warm water, mixing well, until the dough is smooth.
- Heat the saucepan over high heat, add jaggery and sesame seeds to it.
- Let the jaggery melt nicely. Stir constantly with a spoon so as not to burn.
- Add some milk and mix for one minute.
- When finished, pour it into a bowl and add the toasted sesame seeds.
- Pour some oil into one hand to keep it moist. Then take a small portion of the yomari dough.
- Round them off and make them into a cone with no holes.
- Then, dip your index finger in hot oil and gradually apply pressure to make a more profound and more giant hole to create a cavity.
- Add melted jaggery and sesame seeds, holding the cone, then start covering the top of the cone with your index finger and thumb.
- Once yomari is stuffed with jaggery mixture, steam it in a steamer for fifteen minutes.
- Then it is ready to serve.
Tip: To add more flavour to this dish, add cardamom and coconut powder with melted jaggery.
So, when are you preparing this popular Nepalese food?