The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam.
When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America.
MOST ICONIC Guotie
View moreThese Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either as an appetizer or as the main course, always with a side of soy sauce-based dipping sauce.
Traditionally, jiaozi are always eaten for Chinese New Year. Depending on how they are cooked, jiaozi dumplings can be classified into three categories: boiled, steamed, and pan-fried, but when it comes to folding techniques, there are many, and the most popular one is known as pinched-edge fold, which results in crescent-shaped jiaozi, the most popular shape in China.
MOST ICONIC Jiaozi
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The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twisted and sealed at the top, and then steamed.
While they steam, the firm filling (usually made with minced pork or crab meat) transforms into a flavorful soup, which stays safely secured inside the bun. Due to the nature of this Chinese delicacy, they are always served immediately after steaming, so the soup stays liquid and hot.
VARIATIONS OF Tangbao
MOST ICONIC Tangbao
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Yukhoe is the Korean version of steak tartare, consisting of thinly sliced beef marinated in soy sauce, sesame oil, garlic, and sugar. The concoction is then seasoned with salt and pepper. The dish is always served with a raw egg yolk on top, while thinly sliced Korean pear is an often-seen addition served on the side.
The name of the dish is derived from two words: yuk, meaning meat, and hoe, meaning sashimi. No one is yet sure about the origins of yukhoe, but some say it originated in China, while the others claim it was first served at the Korean Royal Court.
MOST ICONIC Yukhoe
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The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals.
They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions.
VARIATIONS OF Gyoza
MOST ICONIC Gyoza
View moreTraditional dan dan noodles are a true classic of Chinese cuisine. The star of the dish is a spicy sauce served with the noodles. Made with chili oil, preserved vegetables, Sichuan peppercorn, and sometimes sesame or peanut paste, the sauce bursts with heat and complex flavors.
The meat, most commonly minced pork or beef, is also commonly included, but mainly acts as a garnish. In China, the varieties differ only slightly, but worldwide the traditional dan dan noodles have been adjusted to the more gentle western palate and use significantly fewer spices.
MOST ICONIC Dan Dan noodles
View morePerkedel are Indonesian fried delicacies consisting of either mashed potatoes, ground meat, ground corn, or minced fish (perkedel ikan). The name of these savory patties is derived from the Dutch word frikadel, showing the Dutch culinary influence on Indonesian territory.
Prior to frying, the main ingredient is usually combined with finely chopped scallions and pepper, then dipped in beaten eggs. Perkedel is traditionally served as an appetizer or a side dish with soto ayam soup, although it can also be consumed as a main dish, when it is usually accompanied by nasi kuning (yellow rice).
MOST ICONIC Perkedel
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Kalamar tava is a traditional dish that's usually served as a meze. The dish consists of cleaned squid that's cut into thick rings, soaked in milk, then dipped in a batter of flour, baking soda, and salt before it's fried in hot oil. The squid rings can be flavored with herbs or pepper flakes, if desired.
Once fried, the rings are typically served with a Turkish tartar-like sauce on the side for dipping, along with a few lemon wedges.
MOST ICONIC Kalamar tava
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Cantık pidesi is a traditional flatbread from Bursa. The dough for cantık pidesi is similar to other pide doughs, made from flour, water, yeast, and salt, but what sets it apart is the filling and the method of preparation.
The traditional filling for Bursa cantık pidesi includes minced meat (often beef or lamb), onions, tomatoes, green peppers, and spices such as paprika and black pepper. This mixture is spread onto the rolled-out dough, which is then folded over to encase the filling, sometimes in a half-moon shape or other times leaving a portion of the filling exposed.
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This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients.
When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt.
VARIATIONS OF Hummus
MOST ICONIC Hummus
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