Yomari is a traditional Nepalese sweet dumpling made during the Yomari Punhi festival celebrated by the Newari community. It is made from rice flour and filled with a sweet mixture of Chaku (molasses) or Khuwa (reduced milk). 

Kitchen utensils: 

1. Mixing bowl- for kneading the rice flour dough. 
2. Spoon or spatula- for mixing and stirring 
3. Pan- for heating and melting the fillings 
4. Rolling board and pin (optional)- can be used for flattening the dough which helps in the shaping  
5. Steamer- used for steaming the Yomari until it is soft and turns translucent. 
6. Damp cloth-to cover the dough and prevent it from drying out. 
7. A small knife (optional)- can be used in shaping and sealing the Yomari, if found difficult to do with hands. 

Ingredients: 

For the dough: 

• 2 cup rice flour (fine, fresh flour for better texture) 

• 1 ½ cups hot water 

• A pinch of salt 

• 1 tablespoon ghee  

 For the filling: (Choose either one) 

1. Chaku (molasses): 

• 1 cup chaku (molasses) or jaggery (grated) 

• 1 tablespoon ghee  

• 1 tablespoon green sesame seeds (optional) 

      2.Khuwa (reduced milk): 

• 1 cup khuwa 

• ½ cup sugar (adjust to taste) 

• 1 tablespoon cardamom powder  

Instructions: 

Step 1: Prepare the Dough: 

• In a bowl, mix rice flour with warm water and a pinch of salt. 

• Gradually pour hot water while stirring continuously 

•  Knead the mixture into a soft, smooth dough 

• Cover and let it rest for 15-20 minutes 

 Step 2: Make the Filling 

• For chaku filling: Heating ghee in a pan, adding chaku or jaggery and melting it on low heat, then mixing in some sesame seeds (optional), and letting the mixture cool.

• For khuwa filling:  Heat the pan. Mix khuwa, sugar and cardamom. Cook on low heat until it is slightly thickened and mixed well. Let it cool. 

Step 3: Shape and Fill the yomari.

• Take a lemon-sized piece of dough and roll it in the shape of a ball.  

• Flatten it a bit, and using your fingers, shape it into a cone-like structure with an opening at the top. 

• Place a spoonful of filling and seal the edges carefully, forming a fish-like shape

 Step 4: Steam the yomari  

• Grease the streamer tray with ghee. 

• Place the Yomaris on the tray and steam it for about 15-20 minutes. 

• After the outer layer becomes glossy and firm, they are ready. 

 Step 5: Serve 

• Let them cool slightly before serving 

• Enjoy the soft, sweet taste of yomari. 

 Edited by Stuti Khadka and Morgan Albrecht