Chinese Garlic Chive Dumplings (Jiu Cai Jiao / 韭菜饺)
Northern China — particularly popular in Beijing and Shandong
Garlic chives (Chinese chives, jiu cai) have a stronger, more pungent flavour than Western chives — garlicky, slightly sweet when cooked, losing the raw sharpness. Jiu cai jiao are a beloved dumpling filling in northern China, typically with egg and sometimes glass noodles or dried shrimp. The chives must be freshly cut and mixed quickly — they release water rapidly and can make the filling too wet.