Yomari with Dill and Teff (Savory)

Bring water and salt to a boil in a small saucepan. In a mixing bowl, place rice flour. Pour the boiling water over the flour and add oil. Mix with a spoon until cool enough to handle, then knead for about 5 minutes into a smooth, pliable dough. Cover and rest for 20 minutes.

Heat oil in a pan over medium heat. Add cumin seeds and fry for 30 seconds until fragrant. Add chopped onion and cook until golden brown, about 5 minutes. Add green chili if using. Stir in teff flour and cook for 2 minutes, stirring constantly to toast the flour. Remove from heat and let cool slightly. Fold in the chopped fresh dill.

Divide the rested dough into 8 equal balls (about 45 g each). Oil your hands lightly. Take one ball and flatten it into a disc, then shape it into a small bowl by pressing the center thinner while keeping the edges thicker. Place a generous tablespoon of filling in the center. Gather the edges to form a conical shape, pinching the top to seal. Repeat with remaining dough and filling. Makes about 8 dumplings.

Line a steamer basket with parchment or a lightly oiled cloth. Arrange yomari seam side up, leaving space between them. Steam over boiling water for about 12 minutes, until the dough turns translucent and firm.

Let yomari cool for 2 minutes in the steamer, then carefully remove. Serve warm, alone or with a dipping sauce of your choice—perhaps a tangy tomato chutney or simply with extra salt and a sprinkle of dill.