Assemble the dumplings, dividing the scallops, salt, pepper, and 2 tablespoons of the chives among the wrappers.
Melt the butter in a large skillet on low until light golden brown. Add 8 dumplings to the skillet in a single layer; cook until crisp and golden, 2 minutes per side. Remove and cook the remaining dumplings. Remove, drizzle with the butter from the skillet, and sprinkle with the remaining chives.
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