Make half of the recipe for the fish paste from my previous post and set aside in the refrigerator. If you’re using fresh whole crab then make sure to pick the meat carefully to ensure no stray shells are left with the meat. Chopped the fresh dill finely and set aside. In a medium bowl mix the fish paste, crabmeat and dill together thoroughly.

Wrap the dumplings by putting about one tablespoonful of filling in the middle of the wrapper. Moisten the edge with water all the way around. Then fold the wrapper in half. With two fingers of one hand squeeze the top of the wrapper together. While still holding the dumpling with that hand use the other hand to make pleats along the rest of the edge to seal the filling in the dumpling.

Brush a thin layer of vegetable oil on the bottom of two 10-inch bamboo steamers and arrange the dumplings evenly. Cover the steamers with damp cloth if you’re not steaming them immediately to prevent the pleated edges from drying out.

Steam the dumplings over rolling boiling water for about 15 minutes. You can hold the dumplings warm over low simmering water to keep warm if necessary. Arrange the dumplings on a platter, sprinkle with dipping sauce, and garnish with flying fish roe and dill sprigs.