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Scallop Rangoon (Chinese Dumplings)

  • Prep 20 min
  • Total 40 min
  • Servings 20
  • Pinterest
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Easy dumplings stuffed with fresh scallops and cream cheese and served with a simple sweet and sour sauce. MORE + LESS -

Nick Evans Nick Evans
November 26, 2014


pound scallops, chopped
ounces cream cheese
wonton wrappers
quarts oil, for frying

Sweet & sour sauce

cup rice wine vinegar
cup brown sugar
tablespoon sriracha hot sauce
teaspoon soy sauce
teaspoons corn starch
tablespoons water


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  • 1
    Heat oil in a large pot to 325°F.
  • 2
    Dry off fresh scallops with a few paper towels and cut them into 1/2 inch cubes. You need 20 cubes of scallops.
  • 3
    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.
  • 4
    Wet around the edges of the wonton skin with water and fold it into a triangle.
  • 5
    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.
  • 6
    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.
  • 7
    Remove dumplings with a slotted spoon and let drain for a minute on a paper towel. Serve immediately with dipping sauce.
  • 8
    To make sweet sour sauce, combine ingredients in a small saucepan and stir over medium heat.
  • 9
    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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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. Start by drying off the scallops since they will probably be somewhat wet. I just set mine on a paper towel for a minute to dry off.

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 ¼ pound of scallops into 20 rangoons.

No matter what size you are working with, just chop them into ½ inch cubes.

To make each dumpling, add about a teaspoon of cream cheese right in the middle of your dumpling skin. Then add a piece of scallop!

Next, wet the outer edge of the wrapper with water and fold the wonton wrapper over to form a triangle.

Then take the two opposing ends and bring them into the center to form a pouch. Press along all the edges to seal the dumpling tightly.

Once you get the hang of it you can make these pretty quickly. It only took me a few minutes to form a bunch of them.

When you have them all formed, fry them in 325-350 degree oil for about 4 minutes until they are golden brown.

As always, I recommend using a deep-fry thermometer to make sure you don’t burn your kitchen down!

When they come out, let them drain for a minute on a paper towel and cool slightly before serving them.

At some point, you’ll also want to make the sauce for these guys. I made a really simple sweet and sour sauce that goes great not only with these dumplings but also with almost any fried dumpling.

Just combine all the sauce ingredients in a small pan and bring it to a simmer over medium heat.

Stir it regularly and simmer it until the sauce thickens slightly. It will only need to cook for a few minutes. Then remove it from the heat and you are ready to go!

I tried to cut into a dumpling so you can see the delicious scallop center.

It doesn’t quite do it justice, but trust me when I say that these are delicious and addictive!

Nick ate more of these in one sitting than he would like to admit. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.

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