Jiu cai bau

Jiu cai bau is a Chinese chive dumpling often associated with Teochew and Cantonese dim sum contexts, with a translucent or chewy wrapper and a filling built around garlic chives.[1][2]

A good chive dumpling is not shy. It is one of the greenest bites on the dim sum table, and that directness is the point.[1][2]

The dish is commonly linked to Teochew chive dumpling traditions and appears in Cantonese dim sum settings. The evidence is strongest for regional association and present-day practice, not for a precise first inventor.[1][2][3]

• Chinese chive dumplings appear in regional southern Chinese and dim sum contexts, with romanized names varying across Cantonese and Teochew usage.[1][2]
• The dish shares the dim sum table with shrimp, pork, and starch-wrapper dumplings, but its identity depends heavily on the aromatic force of garlic chives.[3][1]

Make a pliable starch wrapper, fill it with chopped garlic chives and optional pork, dried shrimp, or mushrooms, then steam or pan-fry until tender.[1][2][3]

Use garlic chives, mushrooms, tofu, and a little preserved vegetable or fermented seasoning for depth.