Ramp and Pork Dumpling Filling Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated March 27, 2025
20110406-chinese-appetizers-dumplings-12.jpg

Note: for instructions on how to stuff dumpling skins, check out the recipe here.

Recipe Details

Ramp and Pork Dumpling Filling Recipe

Cook 5 mins
Active 20 mins
Total 5 mins
Makes 40 dumplings
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons vegetable oil

  • 1/2 pound ramps, finely sliced

  • 1/2 pound fatty ground pork

  • 1 tablespoon soy sauce

  • 1 tablespoon Shaoxing wine or dry sherry

  • 2 teaspoons sugar

Directions

  1. Heat vegetable oil in a large wok or skillet over high heat until smoking. Add sliced ramps and cook, stirring and tossing frequently, until lightly browned, about 2 minutes. Transfer to a medium bowl. Add remaining ingredients and combine.

  2. To make and cook dumplings, follow this recipe for homemade dumplings, starting with step 4.

This Recipe Appears In

Nutrition Facts (per serving)
1035Calories
75gFat
27gCarbs
64gProtein
×
Nutrition Facts
Amount per serving
Calories1035
% Daily Value*
Total Fat 75g96%
Saturated Fat 22g109%
Cholesterol 213mg71%
Sodium 1169mg51%
Total Carbohydrate 27g10%
Dietary Fiber 6g22%
Total Sugars 14g
Protein 64g
Vitamin C 44mg221%
Calcium 220mg17%
Iron 7mg37%
Potassium 1529mg33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes