Savory Yomari (Newari Dumplings) with Caraway and Glutinous Rice

Rinse the black lentils and soak them in water for at least 4 hours or overnight. Drain well before cooking.

In a small skillet over medium heat, dry-toast the sesame seeds until golden and fragrant, about 2 minutes. Remove and set aside. In the same skillet, heat 1 tablespoon of ghee and sauté the onions, garlic, and ginger until soft and golden, about 5 minutes. Add the drained lentils, turmeric, chili powder (if using), and salt. Cook, stirring, until the lentils are tender and the mixture is dry, about 10 minutes. If needed, add a splash of water. Remove from heat, stir in the toasted sesame seeds and fresh coriander. Allow to cool completely.

In a large bowl, combine the glutinous rice flour and all-purpose flour. Gradually pour in the hot water while mixing with a wooden spoon until a soft dough forms. When cool enough to handle, knead the dough on a lightly oiled surface until smooth and pliable, about 5 minutes. Cover with a damp cloth to prevent it from drying out.

Pinch a small ball of dough (about 25 grams) and shape it into a small bowl. Place about a teaspoon of the lentil filling inside. Carefully bring the edges of the dough together and pinch to seal, forming a pointed shape typical of yomari. Gently roll it between your palms to smooth any seams. Repeat with the remaining dough and filling. You should yield around 12 pieces.

Oil the steamer baskets lightly to prevent sticking. Place the yomari in the steamer, leaving some space between them. Steam over boiling water for 15-20 minutes, or until the dough turns translucent and the dumplings are cooked through. Serve hot.