Sweet Chile-Crab Dumplings with Cilantro and Celeriac | James Beard Foundation

Ingredients

• 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