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Bacon and Ramp Dumplings

May 10, 2013

[Photographs: J. Kenji Lopez-Alt]

Note: Store-bought dumpling skins can be used in place of homemade. If using store-bought, exclude the dough ingredients and skip the 1st step and the 5th step.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again

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