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Prep 20min
Total40min
Servings20
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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
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Steps
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.
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.
3
Wet around the edges of the wonton skin with water and fold it into a triangle.
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.
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.
6
Remove dumplings with a slotted spoon and let drain for a minute on a paper towel. Serve immediately with dipping sauce.
7
To make sweet sour sauce, combine ingredients in a small saucepan and stir over medium heat.
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.
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No nutrition information available for this recipe
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