Ingredients
Method
For dumpling dough
- Mix flour and salt, then add ½ cup water gradually, kneading to form a slightly sticky dough.
- Cover with a damp cloth or plastic wrap and set aside.
For curry crab filling
- Mix crab meat with scallions, garlic, culantro, celery, and 2 tablespoons of curry powder. Let sit for at least 25 minutes.
- Heat oil in a pan over medium-high heat. Add remaining curry powder and stir until grainy and fragrant.
- Add crab mixture, stirring to coat. Pour in coconut milk and pepper sauce, mixing well. Cook for 5 minutes.
- Adjust salt, remove from heat, and set aside.
Assemble the dumplings
- Roll out the dough on a lightly floured surface to about 1-inch thick.
- Cut circles using a cup or cutter. Place crab filling in the lower half, dampen edges then fold over, and seal the edges with a fork.
- Set aside on a floured plate, covering with a damp cloth. Repeat until all dough is used.
- Cook dumplings in curry sauce
- Heat oil in a wide pot over medium-high heat. Add curry powder and stir until grainy.
- Add scallions, pimento pepper, and celery, then pour in 1 cup of coconut milk. Stir, then add the remaining coconut milk, water, and hot pepper.
- Bring to a boil, then gently add stuffed dumplings in a single layer. Lower heat to medium-low and simmer for 15-20 minutes, occasionally stirring.
- If any crab filling remains (and any dough), add it to the sauce.
- Remove from heat and serve hot, garnished with chopped scallions.
Nutrition
Notes
Season everything – Salt the crab, dumplings, and curry sauce for the best flavor.
Seal well – Press edges firmly to prevent filling from leaking.
Size matters – Avoid making dumplings too big or overcrowding the pot.
Keep the dough covered – Prevents it from drying out and getting tough.
Adjust sauce consistency – For more sauce, add an extra cup of water and simmer.
The sauce thickens after cooking – Don’t reduce it completely; it will continue thickening as it cools.
Use leftovers wisely – Any extra crab meat or dough can go into the curry sauce.
Seal well – Press edges firmly to prevent filling from leaking.
Size matters – Avoid making dumplings too big or overcrowding the pot.
Keep the dough covered – Prevents it from drying out and getting tough.
Adjust sauce consistency – For more sauce, add an extra cup of water and simmer.
The sauce thickens after cooking – Don’t reduce it completely; it will continue thickening as it cools.
Use leftovers wisely – Any extra crab meat or dough can go into the curry sauce.
Recipe Printed From ThisBagoGirl.com
