10 Homemade Dumpling Ramen Recipes

At their best, ramen noodles are a satisfying, filling meal. Add some veggies and some meat or tofu, and you can turn ramen into just about anything.

Noodles aside, the other defining element of ramen is the broth… and you know that we’re all about really ridiculously rich broth. Know what goes great in awesome broth? Dumplings. Plump, juicy dumplings. Whether they’re filled with pork, mushrooms, or tofu, dumplings are the perfect companion for broth and noodles on a chilly day.

You’ve probably tried store bought or takeout dumplings before, but have you tried making them yourself? They’re actually really easy to make and pack a ton of flavor! Need some inspiration? We’ve noodled around and come up with 10 delicious dumpling ramen recipes that you can make at home.

The 10 Best Homemade Ramen Dumpling Soup Recipes

1.   Pork Dumpling Ramen

Pork Dumpling Ramen

Pork dumpling ramen is as traditional as it gets. You combine ground pork with cabbage, green onion, and a blend of spices. Wrap it up in some dumpling wraps, and pan fry them with oil.

For the ramen, we used a packet of Mike’s Mighty Good Spicy Pork Tonkotsu, and we topped it all off with chili oil and some garnishes.

2.   Veggie Dumpling Ramen

Veggie Dumpling ramen

Dumplings don’t have to be filled with meat. Our veggie dumpling ramen recipe includes a delicious blend of white cabbage, minced carrots, garlic, jalapeno, and other flavors. Combine that with a Vegetarian Vegetable Ramen Cup, and you’ve got a satisfying, veggie-packed dish.

3.   Dumpling Ramen Soup

Dumpling Ramen Soup

You can make our dumpling ramen soup with any bag of off-the-shelf pork dumplings. You prepare the onions along with a packet of Mike’s Mighty Good Pork Tonkotsu Ramen. Then add some garlic cloves, carrots, chopped onion, and cremini mushrooms, with a bit of soy sauce for salt and savor.

4.   Shrimp Dumpling Ramen

Shrimp Dumpling Ramen

Shrimp dumpling ramen is a twist on a standard pork ramen. Instead of just ground pork, we went for a 50/50 mix of ground pork and chopped shrimp, with shredded cabbage, green onion, and some spices. Additional flavor comes from a Fried Garlic Chicken Ramen Pillow Pack. If you’re feeling adventurous, you can even drizzle some chili oil over the top.

5.   Kimchi & Dumpling Tofu Ramen

Kimchi & Dumpling Tofu Ramen

Kimchi & dumpling tofu ramen is a flavorful vegetarian dish that starts with a packet of Mike’s Mighty Good Kimchi Ramen. Add to that some shallots, ginger, garlic, carrots, and scallions, and dribble in some soy sauce and chili oil. You’re looking at a rich medley of flavors that’s both comforting and filling.

6.   Spicy Kimchi Dumpling Ramen

Spicy Kimchi Dumpling Ramen

Our spicy kimchi dumpling ramen recipe uses a rich filling of ground beef and spicy kimchi. We used our spicy beef ramen cup, and topped it with baby corn and shiitake mushrooms. Add some red pepper and chili sauce for spice, and you’re ready to go.

7.   Shrimp Dumpling Kimchi Ramen

Shrimp Dumpling & Kimchi Ramen

The shrimp dumpling kimchi ramen is similar in many ways to the kimchi & dumpling ramen. You’re making kimchi dumplings with meat, but instead of beef, you’re using shrimp. We used our kimchi ramen, along with an egg and some sweet, crunchy corn.

8.   Yellow Curry Vegan Dumpling Ramen

Yellow Curry Vegan Dumpling Ramen

Yellow curry vegan dumpling ramen is spicy with a hint of sweetness. You make your own wontons with tofu, garlic, salt, and pepper. Then prepare the wontons with a cup of vegetable ramen, and serve it with bok choy, curry powder, chili oil, and chili pepper slices. A bit of coconut milk helps to take the edge off the spice.

9.   Shrimp Wonton Ramen

Shrimp Wonton Ramen

There’s nothing quite like shrimp to make a dumpling truly special, and shrimp wonton ramen is a perfect example. These shrimp wontons are made with green onions, ginger, and sesame oil, and take just a few minutes to prepare.

Combine them with soft boiled eggs and a touch of chili oil for a filling, nuanced bowl of ramen.

10. Spicy Chicken Potstickers

Spicy Chicken Potstickers

Spicy chicken potstickers aren’t technically a ramen recipe, but they make a great topping for all kinds of ramen! These dumplings are made with chicken, mushrooms, green onions, paprika, and other ingredients. They’re packed with umami flavor, with just enough spice to keep things interesting.

How to Make Your Own Dumplings

Most of these recipes call for using pre-made dumpling wraps or wontons. Some even call for off-the-shelf dumplings. But what if you want to make your own from scratch? It’s actually not that hard.

Traditional Chinese dumplings have been around since the 2nd century AD. According to legend, a healer made ear-shaped foods to warm up his neighbors’ frostbitten ears. When people tried them, they liked them so much that they became a part of the mainstream diet.

Whether or not this is true, dumplings are absurdly simple. That said, they can take some time to prepare. We recommend making a large batch and saving them in the freezer. That way, you’ll have enough for several bowls of ramen!

Making the Dough

The only ingredients you need for dumpling dough are water and flour. We used three cups of flour and one cup of water, but you can use more or less. As long as you’re maintaining a 3-to-1 ratio, your dough will be fine.

Put your dough on a floured table, and knead it until it has a soft, consistent texture throughout, with no lumps. Now divide the dough in half to make it easier to manage.

Roll each half into a tube, and cut the tube into short sections. You’ll have to experiment to get the right size. Roll each slice into a ball, then roll them flat with a rolling pin. As you roll each ball down, continuously rotate it. That way, they’ll be slightly thicker in the center than at the outsides.

And don’t worry about making them perfect; you’ll be squeezing and crimping them anyway.

Making the Filling

There are any number of ingredients you can use for your filling. If you’re starting with three cups of flour, you’ll want about 1-2 pounds of protein. This can be chicken, beef, pork, shrimp, or just about anything. You can even use drained tofu with some spices.

More traditional recipes will have a generous amount of cabbage. If you’re doing that, use a pound of (finely-chopped) cabbage, and limit the protein to 1 pound. Put a teaspoon of salt on your cabbage, let it sit for 30 minutes, and squeeze out any excess water before adding it to your protein.

As for spices, the sky is the limit. There are almost infinite combinations, and many people even marinate their protein before cooking.

Completing the Dumplings

Now that you’ve prepped your dough and filling, you’re ready to put them together. Put one half of a wrapper in the palm of your hand, and form a cup shape. Now spoon some filling into it. If you have a well-sized wrapper, a tablespoon of filling will do.

Now, carefully fold the wrapper over, and pinch the edges together. It’s easiest to start at the outsides and work your way towards the top. That way, you’ll be less likely to spill.

As for cooking the dumplings, there are plenty of ways to do it. The easiest is to fry them in a skillet with some vegetable oil.

However, you’ll get a chewier, more “dumpling-like” texture if you boil them. Fill a pot about halfway with water, then bring it to a boil. Add enough dumplings to form a single layer on the bottom, along with a splash of oil to keep them from sticking.

Stir the dumplings as they cook, and wait until they rise to the surface and the water is boiling. Add a cup of water to the pot and wait for it to boil again, then do this once more. Using a slotted spoon, take the dumplings out, and serve or freeze them as quickly as possible.

Final Thoughts

Dumplings are a perfect companion for a variety of ramen recipes. And just as you can prepare ramen in many ways, there are many different types of dumpling. Take some time to experiment with different recipes, and see what works best for you!

Check out more recipes at our recipe page here.

"Mike's Mighty Good has permanently changed my lunch game. Never knew an 'instant soup' could be so good."

Charles W. "Chuck" Bryant of the Stuff You Should Know Podcast