Belonging to a group of Chinese jiaozi dumplings, guotie, also known as potstickers, are prepared by searing the bottom part while the rest of the dumpling is steamed, thus creating a play on textures. The preparation begins with making the dough for the wrappers from just flour, salt, and warm water.
The dough is then left to rest, and in the meantime, the filling is prepared by mixing minced pork, best if minced by hand using a cleaver, and minced cabbage with, including but not limited to, sesame oil, shrimp, ginger, scallions, peanut oil, soy sauce, and rice wine.
TIME
- Preparation time: 1 h 10 min
- Cooking time: 15 min
- Total time: 1 h 25 min
MAIN INGREDIENTS
Tangbao is a type of Chinese baozi dumpling that is characterized by the fact that it has a soup filling. It is said that it was first created in Kaifeng, Henan, during Song dynasty. There are many varieties throughout China, xiaolongbao being one of them.
They will vary in size, from small to very large ones, and in the fillings, with the most typical ones being pork, crab roe, crab and pork filling. They are steamed and served with a dipping sauce that needs to have some acidity to cut through the greasiness and oiliness.
TIME
- Preparation time: 1 h
- Cooking time: 2 h 40 min
- Total time: 27 h 40 min
MAIN INGREDIENTS
Fresh and fragrant, ceviche is a simple dish that requires no cooking, although it relies heavily on the freshness of its ingredients. It is made with raw fish fillets cut into bite-sized squares, stripes, or thin slices, and marinated in lime or, rarely, lemon juice.
The acids from the citrus denature the fish proteins in the same way as it is done by cooking, so the fish changes its color from pink to white, but without being exposed to heat. The best choice for making ceviche is sea fish with firm white flesh, such as sea bass, striped bass, grouper, sole, or flounder.
TIME
- Preparation time: 30 min
- Cooking time: 0 min
- Total time: 50 min
MAIN INGREDIENTS
The most popular of the entire pierogi group, pierogi ruskie are crescent-shaped dumplings filled with a mixture of potatoes, twaróg (most similar to farmer cheese, but also curd, quark, and cottage cheese), and sautéed onions. The dough is made with flour, salt, and water, but some recipes also include eggs and milk.
The filling is prepared by first boiling potatoes, then mashing them and mixing them with cheese and sautéed onions. The dough is rolled out and cut into circles which are topped with a dab of filling, then folded over and crimped along the edges.
TIME
- Preparation time: 2 h
- Cooking time: 30 min
- Total time: 3 h
MAIN INGREDIENTS
Gambas al ajillo, translated as garlic shrimps, is one of the simplest and one of the favorite tapa dishes in Spain. Usually prepared in clay ramekins, the dish is made with fresh shrimps, garlic, dry chili pepper, olive oil, and salt.
It is assembled in no time—the garlic is first sizzled in olive oil until it starts to brown, the shrimps and the chili pepper are added next, and after a couple of minutes, the dish is ready to be served. It usually comes to the table while the olive oil is still sizzling hot.
Although it is mostly enjoyed as a tapa at restaurants and bodegas, there is no reason why it couldn’t be prepared at home.
TIME
- Preparation time: 10 min
- Cooking time: 5 min
- Total time: 15 min
The traditional Cretan dakos is real simple fare. Barley rusks were sprinkled with water to soften, drizzled with olive oil, and seasoned with salt and oregano. The form everyone knows today only came about in the last few decades. The typical and traditional dakos today is prepared with round barley rusks, topped with grated tomato, mizithra cheese, olive oil, salt, and pepper.
It can also have capers and chopped olives as ingredients. The said version typically goes by the name koukouvagia or "owl" and not dakos, a word Cretans use for rectangle-shaped rusks.
TIME
- Preparation time: 20 min
- Cooking time: 0 min
- Total time: 25 min
MAIN INGREDIENTS
Ceviche mixto, one of many ceviche variations, is characterized by the use of different sorts of seafood, such as squid, shrimp, langostino, octopus, clams, and scallops, in addition to fish. The seafood is typically cooked before it’s mixed with the remaining ingredients.
The lime juice, onion, garlic, rocoto pepper, chili pepper, and cilantro (in some cases, even fish) are typically used to make tigre de leche which is then mixed with the seafood and fish. The prepared ceviche mixto is served on a plate alongside parboiled Peruvian corn, parboiled sweet potatoes, lettuce, and in some cases, fried calamari (squid).
TIME
- Preparation time: 20 min
- Cooking time: 0 min
- Total time: 20 min
MAIN INGREDIENTS
Provoleta is essentially a grilled or baked slab of provolone cheese, enjoyed as an appetizer or side dish, especially during asados (Argentine barbecues). The main characteristic of provoleta is that it's crispy on the outside and gooey and stretchy on the inside.
The provoleta cheese is cut into round, thick-cut slices, typically 1.5-2.5 cm (0.6-1 inches) thick, which are rubbed with olive oil and seasonings and grilled for about 3 minutes per side. When done, the provoleta is drizzled with some olive oil and served with crusty bread.
TIME
- Preparation time: 10 min
- Cooking time: 6 min
- Total time: 16 min
MAIN INGREDIENTS
Amêijoas à Bulhão Pato is a classic Portuguese dish from the Lisbon region. Named after the 19th-century poet Raimundo António de Bulhão Pato, who popularized this simple yet flavorful recipe, it primarily features clams cooked in a mix of garlic, olive oil, and coriander.
The traditional preparation involves soaking the clams in salted water to expel sand, then sautéing them with finely chopped garlic in olive oil. Fresh coriander and a generous squeeze of lemon juice are added towards the end of cooking, infusing the dish with a unique, zesty aroma.
TIME
- Preparation time: 15 min
- Cooking time: 5 min
- Total time: 50 min
At its most basic, guacamole is made by mashing a ripe avocado in a mortar and pestle with a dash of sea salt until it turns into a thick paste. However, the recipe considered traditional these days will also include additional ingredients such as onions, tomatoes (which same consider not part of the traditional recipe), lime or lemon juice, cilantro, and a spicy component in the form of chile serrano, cayenne, or jalapeño peppers.
The consistency can be either smooth or chunky, depending on personal preference. It is typically served as a dip with tortilla chips or vegetables like carrots, cucumbers, and celery, but it is also equally at home in salads, atop pizzas or pasta, and is used as a condiment in burritos, burgers, tacos, and omelets.
TIME
- Preparation time: 15 min
- Cooking time: 0 min
- Total time: 15 min
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