Guotie, a Northern Chinese variant of the Chinese jiaozi dumpling, is prepared by pan-frying the following ingredients: minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. A unique preparation technique is employed to attain crisp and tender textures: during the frying process of the dumpling’s underside, a minor quantity of liquid is introduced to the pan, which is subsequently covered; this facilitates the steaming of the remaining dumpling and filling.
Guotie should always have a long, straight shape so that it can balance upright more easily and prevents it from toppling over while cooking. Since the literal translation of goutie is “pot sticks,” these morsels are frequently referred to as “potstickers,” particularly in North America.
2. Soup buns (Tangbao)
The terms “tangbao” and “tangbaozi” encompass a wide variety of dumplings filled with steamed Chinese broth. Contingent on the place of origin, dumplings may be prepared using either basic or leavened dumpling dough. These dumplings are typically encased in a gelatinous filling, twisted, and sealed at the apex prior to being steamed.
As they steam, the fragrant soup that forms from the firm filling (typically minced pork or crab meat) remains securely within the bun. Constraints dictate that this Chinese delicacy be served promptly following steaming, thereby preserving the soup’s heat and viscosity.
3. Paillassons de courgettes
Paillassons de courgettes are a traditional French fritter or crepe that is particularly well-liked in Languedoc and the southern region of the country. Typically, zucchini, shallots, eggs, flour, oil, salt, and pepper are combined to make it. In the interim, the zucchinis are grated, salted, drained, and rinsed. In the meantime, the onions are cooked until tender in oil before being combined with the zucchinis.
A batter composed of eggs, flour, salt, and black pepper is incorporated with the zucchinis and onions, and the resulting mixture is subsequently poured into a large pan containing heated oil by spoonfuls. After flattening the pancakes with a spatula, they are fried on both sides over medium heat until golden, but not brown.
In China and East Asia, jiaozi, which are Chinese dumplings made from a thinly rolled pastry sheet stuffed with meat or vegetables, are among the most well-liked and frequently consumed dishes. Whether presented as an aperitif or the main course, they are invariably accompanied by a dipping sauce made from soy sauce.
Jiaozi are customarily consumed on the occasion of Chinese New Year. Jiaozi dumplings can be categorized into three distinct groups based on their method of preparation: boiled, steamed, and pan-fried. However, there are numerous folding techniques, the most widely used of which is the pinched-edge fold, which yields jiaozi in the crescent shape, which is the most favored shape in China.
A dried barley rusk known as paximadi is adorned with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of premium olive oil to compose the traditional Cretan dish dakos or ntakos.
Olive varieties such as Koroneiki, Lianes, or Tsounates are suggested for use. Traditionally, Myzithra cheese is utilized rather than feta, a cheese that is more commonly found in tourist establishments. Frequently, a pinch of sea salt is combined with a small piece of garlic and used to delicately rub the rusk.
Saganaki, an immensely well-liked Greek appetizer, entails the cheese-wrapping and pan-frying or searing of an assortment of meats, vegetables, or seafood (such as mussels or prawns). Furthermore, the cheese can be self-prepared, devoid of any supplementary ingredients. Following that, the item is pan-seared until it acquires its unique golden exterior, and is presented in the sagani, which is a diminutive, dual-handled frying vessel.
Historically, Greek peasantry employed a technique known as “saganaki” to impart flavor to local cheese. This involved the pan-frying of various cheese varieties, including feta, kashkaval, and manori. In contrast to regional variations such as halloumi in Cyprus and formaela cheese in Arachova, a customary Greek saganaki typically employs graviera, kefalograviera, kasseri, kefalotyri, sheep’s milk feta, or another firm cheese that dissolves effortlessly without deforming.
Provoleta, or grilled provoleta cheese, is customarily consumed as an aperitif prior to a meal in Argentina. It is a fundamental component of the Argentine barbecue asado. The semi-hard provolone, due to its compact and robust nature, is an ideal cheese for grilling.
It is sliced to a thickness of approximately one inch, seasoned with a substantial quantity of oregano and, if desired, a light scattering of dried red chili flakes, and placed on the grill until the center begins to soften. Provoletas are most appetizing when garnished with the piquant chimichurri sauce and served alongside crusty bread.
A variety of Mexican street delicacies, known as antojitos (lit. little cravings), are prepared in market stalls and on the streets. As formal, substantial meals are typically consumed in the mid-afternoon, the majority of antojitos are consumed in the morning or evening.
Fajitas, tortas, tamales, nachos, chalupas, gorditas, empalmes, quesadillas, cemitas, empanadas, pambazo, chilaquiles, and elote are all examples of typical antojitos. Nonetheless, stews, fruits, and vegetables, including pozole and menuda, are also considered antojitos.
9. Fattah djaj
Syrian Fattah djaj is a gastronomic preparation comprising chicken, pita bread, pita bread, a yogurt-based sauce, and a variety of almonds. On a serving platter, all ingredients are customarily arranged in layers, resulting in a delectable fusion of tastes and textures.
Following a layer of pita bread that has been crispily fried or toasted, cooked rice is presented in the center. This is followed by chicken shreds that have been liberally drizzled with yogurt sauce. Lastly, toasted or fried nuts, including pistachios, almonds, or pine nuts, are garnished on top.
10. Simiako garidaki
Symi shrimp, or simiako garidaki, is an emblematic seafood delicacy indigenous to the Greek island of Symi. It is a rare variation of minuscule shrimps that inhabit the waters surrounding the island. Flavorful, delicate, and bright red, these small crustaceans have gained national and international renown due to their potency.
A prevalent method of consuming these minuscule crustaceans is by frying them until charred in olive oil and garlic; seasonings typically consist solely of salt and pepper. As a result of their fragile characteristics, fried shrimp are typically consumed in their entirety, encompassing tails, shells, and heads.
While they may occasionally be dusted with flour and cornstarch prior to frying, no additional seasonings or condiments are typically added, with the exception of a discretionary squeeze of lemon. Fried Symi shrimp serve as a splendid accompaniment to a goblet of Greek ouzo or regional raki as a meze dish.