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.
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Updated Oct. 15, 2018
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Note: for instructions on how to stuff dumpling skins, check out the recipe here.

Recipe Facts

Active: 20 mins
Total: 20 mins
Makes: 40 dumplings

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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.

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