Bring enough water to a boil in a large pot to fully submerge the dumplings. Add the oil and a little salt.

Combine the flour and salt in a bowl. Start with 1/2 cup of cold water, mixing by hand. Gradually add more water as needed until the dough comes together.

Knead until the dough is firm, smooth, and no longer sticky. If the dough is too sticky, add a little flour, about 1 tablespoon at a time.

Cover and allow the dough to rest for about 5 minutes.

Divide the dough into approximately 6 equal pieces and roll each into a ball.

Using your hands or a rolling pin, flatten each ball into a thin disc.

Carefully add the discs to the boiling water and cook for approximately 10 minutes, or until cooked through. Remove and drain.

Clean the crabs, removing the top shells, gills, and other inedible parts. Cut each cleaned crab in half. If using already cleaned crabs, check that they are properly cleaned before cutting.

Season the crab pieces with the green seasoning and 2 tablespoons of curry powder. Mix until evenly coated.

Heat the oil in a heavy-bottomed pot over medium-high heat.

Add the minced garlic and sauté briefly until fragrant.

Add the remaining 3 tablespoons of curry powder directly to the oil and garlic. Stir continuously until fragrant and slightly grainy, being careful not to burn the curry.

Add the seasoned crab pieces and stir well to coat them in the curry mixture.

Pour in the coconut milk and stir to combine.

Add the onion, celery, scallions, and hot pepper. Season with salt and black pepper to taste.

Reduce the heat to medium-low and simmer for approximately 20 minutes, stirring occasionally, until the crab is fully cooked and the curry gravy has thickened but is still flowing. The sauce should coat the crab while remaining loose enough to spoon over the dumplings.

Serve the curry crab with the boiled dumplings and spoon the curry gravy generously over the top.