Can wild chives be used to make dumplings?

Generally, wild garlic chives can be used to make dumplings, but attention should be paid to ingredient pairing, preparation details, and dietary precautions. A detailed explanation is as follows:

Wild garlic chives combine the pungency of scallions with the freshness of leeks. They contain higher levels of sulfur compounds than regular chives, providing dumpling fillings with a more complex aroma. Their volatile essential oils can neutralize the fishy or gamey odors of meats such as pork and beef, making them especially suitable for pairing with seafood fillings to enhance sweetness and freshness. Wild garlic chives also contain vitamin C, which promotes collagen synthesis and enhances the antioxidant properties of dumpling fillings.

When preparing dumplings with wild garlic chives, it is usually necessary to wash them thoroughly, drain and dry them completely, then chop them finely. The chopped chives should then be evenly mixed with cold-pressed rapeseed oil to prevent them from releasing moisture. Afterward, they can be combined evenly with pre-seasoned meat filling for dumpling wrapping. The meat filling can be seasoned according to personal taste with appropriate seasonings such as salt, soy sauce, oyster sauce, and premium soy sauce, along with flavor-enhancing ingredients like ginger.

However, patients with gastric ulcers should avoid eating wild garlic chive dumplings on an empty stomach, as the allicin content may irritate the ulcer site. It is recommended to consume them with alkaline foods. Patients with hyperthyroidism should limit their intake to avoid excessive iodine consumption, which may worsen their condition. Individuals in the postoperative recovery phase should avoid consuming wild garlic chives for at least one month due to gastrointestinal sensitivity. For healthy adults, moderate consumption is recommended; excessive intake may cause heartburn or diarrhea.