Scallop Rangoon (Chinese Dumplings)

Name: Scallop Rangoon (Chinese Dumplings)
Prep time: 20 min
Total time: 40 min
Yield: 20
Cuisine: Asian
Ingredients: 1/4 lb scallops, chopped; 4 oz cream cheese; 20 wonton wrappers; 2 quarts oil, for frying; 1/3 cup rice wine vinegar; 1/4 cup brown sugar; 1 tablespoon sriracha hot sauce; 1 teaspoon soy sauce; 2 teaspoons corn starch; 2 tablespoons water

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by: Macheesmo

Updated May 3, 2017

Scallop Rangoon (Chinese Dumplings)

Prep Time 20 min
Total 40 min
Servings 20
Ingredients 10

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Ingredients

1/4 lb scallops, chopped
4 oz cream cheese
20 wonton wrappers
2 quarts oil, for frying

Sweet & sour sauce

1/3 cup rice wine vinegar
1/4 cup brown sugar
1 tablespoon sriracha hot sauce
1 teaspoon soy sauce
2 teaspoons corn starch
2 tablespoons water

Instructions

Step
1

Heat oil in a large pot to 325°F. Dry off fresh scallops with a few paper towels and cut them into 1/2 inch cubes. You need 20 cubes of scallops.
Step
2

Working with one wonton wrapper at a time, add about a teaspoon of cream cheese in the center and top it with a scallop cube.
Step
3

Wet around the edges of the wonton skin with water and fold it into a triangle.
Step
4

Then take the two opposite ends and bring them into the center to form a pouch. Press the edges to seal them tightly. Repeat with all the wonton wrappers.
Step
5

Once all the dumplings are made, fry them at 325°F -350°F for 3-4 minutes until the dumplings are a light brown color and very crispy.
Step
6

Remove dumplings with a slotted spoon and let drain for a minute on a paper towel. Serve immediately with dipping sauce.
Step
7

To make sweet sour sauce, combine ingredients in a small saucepan and stir over medium heat.
Step
8

Allow sauce to come to a slight simmer and simmer for 4-5 minutes until it thickens slightly. Remove from heat and serve with dumplings.