Savory Yomari with Dill Seed and Lemon: A Newari Twist

In a small saucepan, bring the water and salt to a simmer. When bubbles appear, remove from heat and add the rice flour and 1 tablespoon of olive oil. Stir quickly with a wooden spoon until the mixture forms a shaggy dough. Let it cool until you can handle it, then knead on a lightly floured surface until smooth and pliable. The dough should be moist but not sticky. Cover with a damp cloth and set aside.

Meanwhile, heat the remaining oil in a pan. Add the onion and sauté until translucent, about 3-4 minutes. Add the ginger-garlic paste and green chili, and cook for another minute until fragrant. Stir in the crumbled mashed potato, dill seed, lemon zest, lemon juice, cilantro, salt, and black pepper. Cook for 2-3 minutes until everything is well combined and fragrant. Taste and adjust seasoning. Let the filling cool completely.

Divide the dough into small balls the size of a golf ball. With floured fingers, press each ball into a small cup shape. Fill with a teaspoon of the potato mixture. Bring the edges together and pinch to seal, forming a little pouch. Traditionally, yomari is shaped like a pointed toy top or a chubby little mountain, so pinch the top to create a peak. Place on a tray lined with parchment paper and cover with a damp cloth while you shape the rest.

Set up a steamer with water and bring it to a boil over medium-high heat. Place the yomari in the steamer basket, spacing them apart so they don't touch. Steam covered for 10-12 minutes, until the exteriors are shiny and slightly translucent. Be gentle: they are delicate while hot.

Remove the yomari from the steamer and let them cool briefly. Serve warm, sprinkled with toasted sesame seeds and a few extra grinds of black pepper. They are wonderful on their own, or with a simple tomato chutney for dipping. The hint of dill and lemon makes our savory filling all the more special—a little gift from the valley.