How to make dumplings with chives without being spicy

The key to making dumplings with chives that are not spicy is to reduce the release of spicy substances when processing chives, which can be neutralized by blanching, adding sugar, or pairing with other ingredients. The spicy taste of chives mainly comes from sulfur-containing compounds, which can be effectively decomposed by high-temperature blanching. Quickly blanch the washed chives in boiling water for 5-10 seconds and then immediately rinse with cold water to maintain their emerald green color and remove most of the irritating flavors. After blanching, it is necessary to thoroughly squeeze out the water to avoid affecting the taste when packaging. This method is suitable for people who like the freshness and fragrance of chives but are afraid of spiciness, and the processed chive filling has a milder taste. If blanching is inconvenient, you can mix a small amount of white sugar or cooking oil into chopped chives. Sugar can neutralize the spiciness, adding 5 grams of sugar per 500 grams of chives is sufficient; Oil can wrap around the incision of chives and delay the volatilization of sulfur-containing compounds. Paired with protein rich ingredients such as eggs, shrimp, or pork, it can disperse the taste buds' perception of spiciness. It is recommended to control the ratio of chives to meat filling at 1:2, which can preserve flavor and reduce irritation.

Choose spring first chives or chive leaves with lower levels of spicy substances. Avoid excessive rubbing during processing, use a quick knife to cut instead of repeatedly crushing, to reduce the release of spicy substances from cell rupture. Refrigerate the mixed filling for half an hour before packaging to help blend the flavors. For those with gastrointestinal sensitivity, ginger juice or a small amount of rice vinegar can be mixed with filling to enhance freshness and alleviate the irritation of chives on the digestive tract. When storing, pay attention to sealing to prevent cross flavor, and freshly packaged and cooked can maximize the preservation of the improved soft taste.