What filling gives dim sum chive dumplings their name?

Chinese chive dumplings get their name from their filling: Chinese chives. In Cantonese-style dim sum, these dumplings are commonly called chive dumplings because chopped chives are their defining ingredient.

Chinese chives, also called garlic chives, are a flat-leaf member of the allium family. They taste more garlicky than ordinary scallions and keep their flavor well after steaming. The filling may be seasoned or combined with other ingredients, but the chives remain the identifying feature.

A common mix-up is confusing chive dumplings with Teochew dumplings, which can also contain garlic chives but are defined by a broader filling that may include peanuts, pork, dried shrimp and mushrooms. Chive dumplings are also distinct from spring rolls, whose wrappers and vegetable fillings vary widely.

The name describes the central filling rather than the wrapper: dim sum menus use ingredient-based names for many dumplings, including shrimp, taro and shark fin dumplings.