What Is Yomari?
Yomari (योमरी) is one of Nepal’s most beautiful and beloved traditional foods — a steamed dumpling made from rice flour dough, shaped like a teardrop or fish, and filled with a sweet mixture of chaku (molasses) and sesame seeds, or khoa (reduced milk). It is the ceremonial food of Yomari Punhi — the Newari festival that marks the end of the rice harvest, celebrated on the full moon of the month of Mangsir (November–December).
The name ‘Yomari’ comes from the Newari words ‘yo’ (tasty/beloved) and ‘mari’ (bread/dumpling). These dumplings are made in the shape of a fish — symbolic of good fortune — and offered to the goddess Annapurna in gratitude for the harvest before being shared among family.
Yomari Fillings
- Chaku Filling — the most traditional; soft molasses (chaku) mixed with sesame seeds or coconut. Chaku is a semi-solid Nepali sweet made from sugarcane molasses.
- Khoa Filling — reduced milk (khoa/mawa) sweetened with sugar and cardamom; richer and creamier
- Khuwa and Nuts — khoa mixed with chopped cashews, raisins, and cardamom for a more elaborate version
Ingredients for Yomari (Makes 12–15)
For the Dough:
- 300g fine rice flour (chamal ko pitho)
- 200ml hot water (just off the boil)
- Pinch of salt
For the Chaku Filling:
- 150g chaku (Nepali molasses) or substitute with jaggery (gur)
- 3 tbsp sesame seeds, toasted
- 2 tbsp desiccated coconut (optional)
- ½ tsp cardamom powder
For the Khoa Filling (alternative):
- 200g khoa/mawa (available at Indian grocery stores)
- 3 tbsp sugar
- ½ tsp cardamom powder
- Handful of chopped cashews
How to Make Yomari — Step by Step
Step 1: Prepare the Filling
For Chaku Filling: Gently warm the chaku in a pan until just soft and pliable — don’t melt it completely. Mix with toasted sesame seeds, coconut, and cardamom. Allow to cool until firm enough to handle. Roll into small oval shapes (about 2cm long) ready for filling.
For Khoa Filling: Mix khoa with sugar, cardamom, and chopped cashews. Roll into small balls.
Step 2: Make the Rice Flour Dough
Place rice flour and salt in a large bowl. Gradually add hot water, mixing with a wooden spoon as you go. When cool enough to handle, knead the dough with your hands for 4–5 minutes until smooth, pliable, and crack-free. The dough should be soft but not sticky — similar in texture to soft clay.
Important: Keep the dough covered with a damp cloth at all times to prevent it drying out and cracking.
Step 3: Shape the Yomari
Take a small ball of dough (about the size of a walnut). Flatten between your palms into a small disc. Holding it in one hand, use your thumb to press and rotate the dough into a small cup shape — the walls should be about 3–4mm thick.
Place a piece of filling in the centre. Bring the edges of the dough up and around the filling, pinching and sealing at the top. Then shape into the traditional Yomari form — a teardrop with a pointed top and a slightly wider base. The pointed tip is characteristic and important.
Step 4: Steam the Yomari
Line a steamer basket with banana leaf, parchment paper, or a damp cloth. Place Yomari in the steamer, leaving space between each. Steam over boiling water for 15–20 minutes until the dough becomes slightly translucent and firm to the touch.
Step 5: Rest and Serve
Remove from steamer and allow to rest for 5 minutes before serving — the filling will be very hot. Yomari are traditionally eaten warm. They can also be pan-fried in a little ghee after steaming for a slightly crispy exterior.
When Is Yomari Eaten?
Yomari are made during Yomari Punhi — the Newari harvest festival falling in November or December. Children carry yomari on strings around their necks, families make them together, and they are offered first to the gods before being eaten. In the UK, Nepali families make Yomari during this festival to maintain the tradition.
They are also increasingly made for Dashain, Tihar, and special family occasions throughout the year as a celebration sweet.
Yomari Tips
- Hot water is essential: Cold water won’t hydrate rice flour properly. Use water that’s just boiled.
- Keep dough covered: Rice flour dough dries and cracks quickly. Work fast and keep it covered.
- Don’t overfill: Too much filling makes sealing difficult and causes the Yomari to burst during steaming.
- Practice the shape: The teardrop shape takes practice — don’t worry if your first few look imperfect. They’ll still taste wonderful.
- Ghee finish: Brushing with melted ghee after steaming adds shine and a rich flavour.
- Substitute for chaku: If you can’t find authentic chaku, dark jaggery (gur) works well as a substitute.
Where to Buy Yomari Ingredients in the UK
Rice flour, jaggery, sesame seeds, cardamom, and ghee are available at MasalaMart — your UK source for authentic Nepali and South Asian grocery ingredients, delivered across the UK with free delivery on orders over £50.