Ingredients
The following ingredients have 4 Servings
- 1/4 lb scallops, chopped
- 4 oz cream cheese
- 20 wonton wrappers
- 2 quarts oil, for frying
- 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
Instruction
- 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.
- 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.
- Wet around the edges of the wonton skin with water and fold it into a triangle.
- 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.
- 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.
- Remove dumplings with a slotted spoon and let drain for a minute on a paper towel. Serve immediately with dipping sauce.
- To make sweet sour sauce, combine ingredients in a small saucepan and stir over medium heat.
- 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.
