Title: Yoh-Mari (Filled Dumplings)
Categories: Dumpling Indian Dessert
Yield: 1 Servings

		DOUGH:
2	c	Long grain white rice flour
		Or ground rice*
1	c	Boiling water
		FILLING SAUCE:
1	c	Chaku* or substitute with
		Jaggery*
1	c	Brown sesame seeds, dry
		Roasted and ground
3	tb	Unsweetened shredded
		Coconut
		Water to make fine paste

As a very popular festive dish, Yoh-Mari is traditionally prepared during Yoh-Mari Purnima, a holiday that is observed during the full moons between November and January. During this festival, gods are worshipped with offerings of Yoh-Mari and thanked for a good harvest. The preparation of Yoh-Mari is a family affair. Even children help by molding the dumplings into different animal shapes including fish, lamb, dogs and cats.

Yoh-Mari is quick and easy to make. There are basic four steps in making this dish. First, rice flour is kneaded into a smooth dough and designed into pockets. Then, the sweet sesame filling is prepared and added to the dough. After that, the dough is molded into different shapes customarily resembling nature. Finally, the individual pieces are sealed and steamed.

*In order to make ground rice, plain rice should be placed in a food processor or blended until it is a fine powder. (Basmati rice is not recommended)

*In Nepal, chaku is generally used. Chaku is an unrefined sugar made from the juice drained out of sugar cane stalks. This juice is then purified and boiled to produce a thick dark brown syrup which ultimately turns into firm chunks.

*Similar to chaku, jaggery is available in Indian or Middle Eastern specialty markets. If jaggery is not available, combine 1 cup of dark brown sugar with 1 tablespoon dark molasses.

PREPARATION AND COOKING METHOD In a large bowl, mix rice flour and boiling water with a spoon until moist. When the mixture is cooled, use your hands to knead the dough until smooth. If necessary, adjust the amount of water. Cover dough with damp cloth and set aside.

While the dough is resting, prepare the filling. In a heavy saucepan or cast-iron griddle, pre-warm the pan over low heat. Add the sesame seeds and dry roast until lightly browned or when it releases an aromatic fragrance. Remove and grind it to make a fine powder in a spice blender. Process shredded coconut in the same blender and grind to a fine powder.

Mix all the filling ingredients together in a bowl. Add water to make a thick sauce. Set aside.

Knead the rested dough again until smooth. Form the dough into a long roll and divide into 15 pieces. With your hands, mold one piece of dough into a spherical shape. Flatten the center of the sphere and fill it with 2 teaspoons of filling sauce. Seal the edges of the dough gently. If there are any cracks be sure to seal them. Shape into different forms to your liking. Repeat this process with the rest of the dough. Cover the Yoh-Mari with a moist cloth until it is steamed.

STEAMING Yoh-Mari should be steamed right after shaping. Boil enough water into the lower part of the steamer. Set each Yoh-Mari on the steamer tray, making sure that there is 1/2 inch space between each allowing the steam to circulate. Place steamer trays on the steamer and cook for 10-12 minutes or when they appear glazed.

SERVING SUGGESTIONS Remove the tray from the steamer. Carefully transfer the Yoh-Mari into serving dishes and serve warm with pickle and beverages.

Recipe submitted by: abishek@servtech.com (Jyoti Pathak) soc.culture.nepal

From: Jim Weller Date: 12-17-96 (12:43) Occ Bbs (51) Cooking

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