Scallop Rangoon (Chinese Dumplings)

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.