Yomari Recipe – Sweet Steamed Dumplings Stuffed with Chaku

Yomari are the festive steamed dumplings of Nepal’s Newar community: soft, rice‑flour shells hugging a sweet gooey chaku (jaggery‑molasses) center. Traditionally prepared during the Yomari Punhi festival, these treats have won hearts nationwide as a comforting dessert or snack. In this guide, we’ll walk you through every step—from making the supple dough and caramel‑rich filling to steaming the perfect dumpling and serving it with flair.

Key Sections at a Glance

Why You’ll Love This Yomari Recipe

Ingredients & Equipment

Ingredients

Equipment

Preparing the Chaku Filling

Shaping, Steaming & Serving

Why You’ll Love This Yomari Recipe

• Cultural Delight: Celebrate Nepal’s rich Newar heritage with every bite.

• Simple Ingredients: Just rice flour, jaggery, and a hint of ghee and spices.

• Perfectly Portable: Great for gifting or carrying along on festive processions.

Ingredients & Equipment

Ingredients

• For the Dough:

  • 2 cups rice flour

  • 1¼ cups warm water

  • 1 tbsp ghee (plus extra for greasing)

  • Pinch of salt

• For the Chaku Filling:

  • ½ cup chaku (jaggery‑molasses), chopped

  • 1 tbsp ghee

  • ¼ tsp ground cardamom

  • 1 tbsp sesame seeds (optional)

Equipment

• Mixing bowls

• Wooden spoon

• Rolling pin (or simply use your palms)

• Small bamboo steamer or metal steamer

• Parchment or banana leaves for lining

Preparing the Chaku Filling

1. Melt Chaku: In a small saucepan, combine chopped chaku and ghee over low heat. Stir until completely melted.

2. Spice & Seed: Mix in cardamom and sesame seeds. Cook 1–2 minutes more until the paste thickens.

3. Cool Slightly: Transfer the chaku filling to a bowl and let it cool until scoopable but still pliable.

Shaping, Steaming & Serving

1. Make the Dough: In a bowl, combine rice flour, salt, and warm water. Knead until smooth and slightly sticky. Add ghee and knead again into a supple dough.

2. Shape Yomari: Divide dough into walnut‑sized balls. Flatten each into a 2‑inch disc. Place 1 tsp of chaku filling in the center, fold edges up and pinch closed into a teardrop or crescent.

3. Steam: Line your steamer with parchment or banana leaf. Arrange yomari without touching. Steam over boiling water for 10–12 minutes until the dough turns translucent.

4. Serve Warm: Brush lightly with melted ghee and sprinkle extra sesame seeds.

Ready to taste a piece of Nepali tradition? Dive in now with this yomari recipe.