Sweet Chile-Crab Dumplings with Cilantro and Celeriac

• 1/2 pound Fresno peppers, seeded
• 1/4 cup peeled and roughly chopped ginger
• 1/4 cup palm sugar or light brown sugar
• 1 teaspoon plus
• 1/2 teaspoon salt, divided
• 1 tablespoon honey
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon fish sauce

• 4 ounces cilantro
• 1/2 teaspoon salt
• 3 tablespoons olive oil

• 1 pound crabmeat, preferably peekytoe crab
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 16 to 20 wonton wrappers
• Celery root, peeled and cut into thin matchsticks, for garnish
• Lime zest, for garnish

To make the sweet chile sauce, blend the peppers, ginger, sugar, one teaspoon of the salt, honey, lime juice, and fish sauce in a blender until smooth. Set aside.

To make the cilantro oil, microwave the cilantro for two minutes to dry it out. Allow the cilantro to cool completely. Pulse in a food processor until powdery. Mix in the remaining 1/2 teaspoon of salt and olive oil. Set aside.

To make the dumplings, mix together the crabmeat, mayonnaise, and Dijon mustard in a medium bowl. Place a heaping tablespoon of the crabmeat mixture in the center of a wonton wrapper. Moisten the edges of the wrapper. Bring the corners together and pinch the sides to seal the dumpling. Repeat with remaining crabmeat mixture and wrappers.

Bring a large pot of water to a boil. Working in batches, drop the dumplings into the water and cook for a minute. Remove the dumplings with a slotted spoon. To serve, place some of the sweet chile sauce on each plate and top with 4 dumplings. Drizzle with cilantro oil and garnish with celery root and lime zest.