Serious Eats: Talk
Using Chinese chives
I love shu mai and pork dumplings made with chives, but every time I buy them, I chicken out and substitute mild chives or scallions in my filling. The smell is so strong in my refrigerator, that it scares me from using them! Today I've decided to be bold and figure it's like strong cheese-- smells bad but tastes great. Is that correct? Can I use as much as I would using the milder version of chives? What else do you use them for besides dim sum?