Variation – Pork and Dill Dumplings
It may surprise you to hear that dill is a staple herb in northern Chinese cooking, thanks to influences from neighboring Russia and eastern Europe, where the herb is practically a food group. You find dill everywhere in the city of Tianjin—folded into steamed white rice or added to cooked barley or oats. Pork and dill dumplings are also a common dish; the herb’s sharp, piquant flavor is a classic complement to pork and makes for a great dumpling.
Simply substitute ½ cup of chopped fresh dill for the chives—mix the herb with the pork and seasonings in step 1.
TIP: In some Chinese grocery stores, what they label as “garlic chive” is actually a kind of leek. Go for the long, flat-leafed, and savory-smelling greens just called “chives.”