‘यमरी चामु उखे दुने हामु। बिउसा ल्यासे मबिउ सा बुडी बुडी”   

Yomari is eaten in the month of Poush especially in Purnima (Full-moon day). It is assumed to be hot food items which kills cold. It is believed that longer the tail of yamari shorter the winter of Poush (December/January). Yoamri is famous in Newari Community in Nepal.

How to make Yomari Dumplings




Big bowl
Soft piece of cloth

Ingredients to make 15 yomari
Rice flour- 500 grams
Chakku (Molasses)-100 grams
Sesame seed Powder – 50 gram
Coconut powder/ grated coconut-20 grams
Cardamom powder- 5 grams
Vegetable oil- 10 gram


Heat a cup of water and chaku in pan at a medium heat
When chaku melts, add sesame powder, coconut powder and cardamom powder and stir it gently.
Add about a spoon full of rice flour and stir it gently
When the paste is good (not too thick or too thin) pour it into a bowl
Make the dough for yomari using rice flour and Luke warm water
Make a soft dough (dough should be soft because if the dough is hard the yomari will break)
When the dough is ready cover it with soft piece of cloth and leave it for about half an hour.


After half an hour                                                                   
Grease your palm with cooking oil so that the dough will not stick to your hand
Take a small piece of dough and make it first into round then into long yomari shape
Make as thin as you can because more thin your wrap is more tasty yomari becomes
Add two teaspoon of chhaku into the wrap and slowly close the yomori top.
You should keep on roiling the yomari while closing the top.
Heat the water in the steamer.
When water boils, put yomari in steamer and let it steam for about 10 minutes.

Yomari is ready to Serve.