Dumplings are a part of Islamic culture. The earliest recorded history of dumplings is from Central Asia and the region around Turkey in the late 12th century. Due to the spread of the Ottoman Empire and Islam, every Islamic nation has a version of dumplings.
This version is traditional in Oman. The dumplings are spiced with Baharat spice blend and turmeric and built into beautiful small dumplings that are usually steamed or shallow fried. I have taken liberties with this a bit, away from the traditional recipe in the book and changed the shape to The Bonnet. This is a simple fold and one that worked for this recipe. I also deep fried them, which is unusual for me to do, for the crisp dumpling, almost like a wonton. They were delicious; the spices popped with the crisp shell. The sweet-spicy dressing pulled it all together. This is a unique dish from the region and one that I liked tremendously.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman and its diverse culture, as well as food stories that are poignant and real. The authentic and delicious recipes bring a new flavour to my table.
For more recipes from this cookbook, click here.
Ingredients:
For the honey-chilli sauce:
3 tablespoons oil
1 garlic clove, minced
1/2 red chilli, finely minced
1/2 tablespoon chilli flakes
7 tablespoons honey
Salt, to taste
For the stuffing:
4 tablespoons olive oil
1 small onion, minced
1 teaspoon garlic paste
1 tablespoon ginger paste
1 teaspoon of fresh turmeric
2 teaspoons Baharat spice blend
Juice of 1/2 lime
400 grams of baby prawns, halved
3 tablespoons tomato puree
Salt, to taste
3 tablespoons cilantro, minced
3 tablespoons dill, minced
Wonton wrappers
1/2 cup water,
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon turmeric paste
To make the honey-chilli sauce:
Heat the oil in a small pot. Add the garlic and fresh chilli and fry for 30 seconds until the garlic no longer smells raw.
Add the chilli flakes and toss well. Add the honey and salt and bring to a gentle simmer. The honey will bubble up. Cook for 5 minutes, stirring continuously. Cool completely. Marinate in the fridge for at least 3 hours, but overnight is better.
To make the filling:
Heat the oil, add the onions, garlic, ginger, and turmeric, and cook on low heat for 3-4 minutes until the mix is aromatic. Add the Baharat blend and lime juice and cook for 3 minutes.
Add the prawns, tomato paste, and salt, and cook until the prawns are curled and cooked through, about 4-5 minutes. Remove and cool completely. Add the cilantro and dill and mix well.
Add one tablespoon of the mix to the centre of a wonton wrapper. Fold the wrapper and seal with a touch of water. Store the dumplings separately in the fridge for up to 3 hours.
To cook the dumplings, add them to a frying pan. Add the water, oil, salt, and turmeric. Cover and cook on low heat until the water completely evaporates, about 4-5 minutes. By now, the wontons' tops should be cooked. Remove the lid and fry the bottoms in the remaining oil until crisp.
Alternatively, you can deep fry the wontons for a crispy shell. Heat the oil until a small piece of the wonton wrapper bubbles as soon as it is dropped in. Gently add 3 to 4 dumplings to the oil and fry for 1 1/2 to 2 minutes until golden. Drain on paper towels.
Serve on a plate with the dressing at the bottom or drizzled on top.
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