I grow the Chinese (garlic) chives and always have a bunch of them all spring and summer. What I love are Chinese Chive Dumplings. They are a variety of pot sticker.
You could probably get away with using gyoza wrappers or wonton wrappers if you did not want to go the extra steps of making the dough. Would not be quite the same but as long as it is crispy and chewy the filling is what counts. For that you need to chop 1/2 lb. of the chives into 1/2" lengths then bring a large pot of water to a boil and salt it. Add the chives. Blanch for 1 minute and then plunge into cold water to stop the cooking then drain and pat dry. Combine with 4 oz. deveined peeled and chopped shrimp, 1/2 tsp. soy sauce, ground white pepper to taste, 1/2 tsp. dark, asian sesame oil and 1 tsp. cornstarch.
Put 2 tsp. filling on a 3.5" dumpling wrapper. Pinch-pleat the top to close then turn pleated side down. Repeat until all are made, it should make about 18. Then heat a skillet over med. high heat and add 1 Tbs. oil, you will have to fry them in batches as they fry press down gently to flatten a bit then flip. Add 1/2 C. cold water to the skillet cover tightly and cook 3-4 minutes and then uncover and cook an additional 3-4 minures. Serve hot with a little soy, sesame oil, ginger, vinegar dipping sauce.