Ingredients
Method
Make the dumpling dough
- Mix the flour and salt. Gradually add ½ cup of the water, kneading until a soft, slightly sticky dough forms. Add more water as needed.
- Cover the dough with a damp cloth or plastic wrap and set aside to rest.
Make the curry crab filling
- Season the crab meat with the scallions, garlic, culantro, celery, pimento peppers, lime juice, and 2 tablespoons of the curry powder. Let sit for at least 25 minutes.
- Heat the oil in a pan over medium-high heat. Add the remaining 3 tablespoons curry powder and cook, stirring, until grainy and fragrant.
- Add the seasoned crab mixture and stir to coat it in the curry.
- Add the coconut milk, water, and pepper sauce or chopped hot pepper. Stir well and simmer until the crab is cooked and the liquid has reduced.
- Taste and adjust the salt as needed. Remove from the heat and allow the filling to cool before assembling the dumplings.
Assemble the stuffed dumplings
- Roll the dough out on a lightly floured surface until thin, but still sturdy enough to hold the crab filling without tearing.
- Cut the dough into circles using a cup or round cutter.
- Place about one dinner-spoonful of cooled crab filling on the lower half of each circle. Don't overfill.
- Lightly dampen the edges with water, fold the dough over the filling to form a half-moon, and press the edges with a fork to seal.
- Place the finished dumplings on a lightly floured plate and keep them covered with a damp cloth while you assemble the remaining dumplings.
Cook the dumplings in the curry sauce
- Heat the vegetable oil in a wide pot over medium-high heat. Add the curry powder and cook, stirring, until grainy.
- Add the chopped culantro, scallions, celery, and pimento peppers and stir to combine.
- Pour in 1 cup of the coconut milk and stir. Add the remaining coconut milk, water, and whole hot pepper.
- Bring the curry sauce to a boil, then gently place the stuffed dumplings into the sauce in a single layer.
- Lower the heat to medium-low and simmer for 15–20 minutes, stirring occasionally and carefully so the dumplings don't break.
- If you have leftover crab filling, add it to the curry sauce. Shape any leftover dough into small round dumplings and add those to the pot as well.
- Taste and adjust the salt as needed. Remove from the heat and serve hot, garnished with chopped scallions if desired.
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
