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.