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 October 15, 2018
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

Active 20 mins
Total 20 mins
Makes 40 dumplings

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

More Serious Eats Recipes