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Yomari is a traditional steamed dumpling from Nepal, filled with a sweet mixture of jaggery and nuts. It holds significant cultural importance, often prepared during festivals and special occasions. Enjoyed as a festive treat, Yomari is a delightful representation of Nepalese culinary heritage.
In a bowl, combine the all-purpose flour, salt, and ghee (or butter). Mix well.
Gradually add water and knead the mixture to form a smooth and soft dough. Cover with a damp cloth and let it rest for about 15 minutes.
In a pan over low heat, melt the jaggery until it becomes liquid. Stir frequently to avoid burning.
Add the chopped nuts, shredded coconut, fennel seeds (if using), and cardamom powder to the melted jaggery. Mix well and cook for a few more minutes until the mixture thickens.
Remove from heat and let it cool.
Divide the dough into small balls.
Roll out each ball into a thin disc on a floured surface.
Place a spoonful of the filling mixture in the center of each disc.
Fold the dough over the filling to form a semi-circle or a dumpling shape.
Pinch the edges together to seal the filling inside.
Arrange the shaped Yomari on a steamer rack lined with parchment paper or lightly greased.
Steam over medium heat for about 10-15 minutes or until the dough is cooked through.
Let the Yomari cool slightly before serving. They are typically enjoyed warm or at room temperature.
Enjoy your meal!
Yomari is a traditional Nepalese dessert made from rice flour dough filled with sweet fillings, typically using jaggery and nuts.
Yomari originates from the Newar community in the Kathmandu Valley of Nepal.
The key ingredients include all-purpose flour, water, salt, ghee, jaggery, and chopped nuts.
Yomari takes approximately 40-55 minutes to prepare.
Yomari is often enjoyed on its own, but can also be served with a drizzle of melted ghee or alongside a cup of tea.