In the chilly winter months of the Kathmandu Valley, steam rises from brass pots in traditional Newa homes, carrying the sweet aroma of molasses and rice flour. They are making Yomari (Yamari) a delicacy that is as much a work of art as it is a treat.
Shaped like a fish, a teardrop, or the spire of a Buddhist temple, Yomari is a unique steamed dumpling native to the Newa community of Nepal. But to call it just a dumpling would be an understatement. It is a vessel of culture, history, and spiritual warmth.
The word comes from the Nepal Bhasa language: Ya: means “to like,” and Mari means “bread” or “delicacy.” Literally translated, Yomari is the “favourite bread” and once you taste the soft, chewy dough giving way to the molten sweet filling, it is easy to see why.
While you can now find Yomari in cafes year-round, its true home is the festival of Yomari Punhi. Celebrated during the full moon of December, this festival marks the end of the rice harvest.
On this day, Newas worship Annapurna, the goddess of grains. The Yomari is made from the flour of the newly harvested rice, serving as an offering of gratitude. Traditionally, these dumplings are seen as gifts from the gods and are strictly offered to the deities first, only to be consumed by the family on the fourth day of the festival.
One of the most charming rituals of this festival is tyo-si-tyo in which groups of children go door-to-door singing traditional songs to ask for Yomari. In return, the householders receive blessings. Sadly, as with many ancient customs, this communal activity is fading in the face of modernization.
Making Yomari was traditionally a once-a-year event that showcased the artistry of Newa homemakers. The dough, made from fresh rice flour and warm water, must be massaged until it is soft and pliable. It is then shaped by hand into a delicate figurine with a hollow centre.
While the outer shell is savoury and neutral, the inside is a burst of flavour:
- Chaku: The most traditional filling. A thick, dark paste made of caramelized jaggery (molasses) and sesame seeds.
- Khuwa: A rich, milky filling made from reduced milk solids (similar to ricotta), often sweetened and mixed with coconut.
- The Forgotten Classic: In the past, a savoury filling of black lentils was also common, though this variety is slowly disappearing from modern kitchens.
Once filled and sealed, the Yomari are steamed until they are fluffy and glistening.
Yomari is steeped in symbolism. It is believed to ward off the winter chill and boost energy, thanks to the heat-generating properties of jaggery and sesame.
Even the shape tells a story. The pointed tail of the Yomari is said to be a weather forecast: the longer the tail, the shorter the coming winter is expected to be.
Yomari is not reserved solely for the harvest. It is integral to the lifecycle of the Newa people as it is used as an offering during 2nd birthday of a newborn child and also features prominently in Janku, the sacred coming-of-age ceremonies for the elderly. The treat is believed to invoke blessings from deities like Kubera (wealth), Annapurna (grain), and Ganesha (wisdom).
Recognizing its immense value, Nepal’s Ministry of Culture, Tourism, and Civil Aviation (MoCTCA) has officially recognized Yomari as intangible cultural heritage.
While it was once limited to Newa kitchens, the love for Yomari has spread across Kathmandu and beyond. Today, it stands as a symbol of the valley’s heritage: a celebration of family, artistry, and the sweetness of a harvest well-earned.