These dumplings bring me right back to Grandma's house.
Grandma was from Harbin, China and made dumplings in true northern Chinese style, with thicker, chewier skins. The aromatic chives would fill the house with an enticing scent that got us excited for dinner.
I like to eat these boiled. (They are also delicious pan-seared, but i like to stick with my family tradition here!) If you are making the dumpling dough, go with the cold water method.
Here's a tip: Cut the chives right before you're ready to wrap the dumplings, then gently mix them into the filling. Wrap right away to envelop the delicious aromas.
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