Scallop Rangoon (Chinese Dumplings)

Easy dumplings stuffed with fresh scallops and cream cheese and served with a simple sweet and sour sauce. MORE + LESS -

Macheesmo

May 3, 2017

1/4

lb scallops, chopped

oz cream cheese

wonton wrappers

quarts oil, for frying

Sweet & sour sauce

1/3

cup rice wine vinegar

1/4

cup brown sugar

tablespoon sriracha hot sauce

teaspoon soy sauce

teaspoons corn starch

tablespoons water

Hide Images

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.

No nutrition information available for this recipe

More About This Recipe

One of my absolute favorite Chinese food appetizers is crab Rangoon. The only problem is that they’re usually like $8 for six of them.I can eat six crab rangoons in one bite. Fortunately, I can now make these scallop rangoons at home. I like to use scallops rather than crab just because I like the fresh taste, but you could use almost any shellfish for these guys and it would be delicious. Try shrimp or, heck, even lobster! These are actually very quick to make! I was working with big scallops so I only needed two to make a bunch of these dumplings. Basically, you should be able to turn 1/4 pound of scallops into 20 rangoons. No matter what size you are working with, just chop them into 1/2 inch cubes. Trust me when I say that these are delicious and addictive!