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Source

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Servings/Yield

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Can also use shrimp

Ingredients

• 1 lb. scallops
• 1 tablespoon garlic, minced
• ¾ tablespoon ginger, minced
• 1 ½ teaspoons soy sauce
• 1 scallion, finely chopped
• 1 package wonton wrappers
• 1 small can water chestnus, diced

Method

Season scallops with salt and pepper. Add 1 tablespoon of vegetable oil to your favorite frying pan over medium-high heat. When hot, pat dry scallops with a paper towel and put into pan.

When a brown crust has formed on the bottom of the scallop, turn and repeat for other side. When scallops are done cooking, set aside and dice into 1/4 inch cubes

Mix all together all ingredients in a bowl. Add a little sesame or peanut oil to bind mixture.

Following directions on wonton wrappers, put about a teaspoon of filling in wrapper, wet edges and fold and press to seal.

Heat pan over medium with a tablespoon of vegetable oil. Pan fry dumplings for about 2 minutes per side or until they are golden brown.

Serve with Wei Chuan Dumpling sauce. I like the "Hot" version.