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Japanese pork and cabbage dumplings with a juicy, ginger-scented filling, crisp golden bottoms, and a tender steamed top. Serve them with a sharp soy dipping sauce.
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Salting and draining the cabbage concentrates its flavor while preserving the filling’s moisture balance. A covered simmer steams the wrappers and cooks the pork, followed by uncovered frying to create the signature crisp base.
Refrigerate cooked gyoza in an airtight container for up to 3 days. Freeze uncooked assembled gyoza in a single layer, then transfer to a sealed bag for up to 1 month; cook from frozen without thawing.
Reheat refrigerated gyoza in a lightly oiled covered skillet over medium heat with 2 tablespoons water until steaming hot, about 5 minutes. Frozen gyoza can be cooked directly in the skillet, adding 2 to 3 extra minutes of covered simmering.
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Tender Chinese pork-and-chive dumplings filled with ginger, cabbage, and sesame, then simmered until the wrappers turn glossy and the filling is juicy. Serve with a sharp black-vinegar dipping sauce.
Crisp, flaky Chinese scallion pancakes made with a hot-water dough, fragrant sesame oil, and a generous layer of fresh scallions. Baking simplifies the classic technique while preserving its shattering layers and savory flavor.
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Crisp golden spring rolls filled with savory pork, tender cabbage, carrot, and shiitake mushrooms, served hot with a bright dipping sauce.
Oven-baked chicken wings are roasted until crisp, then glazed with a glossy honey-garlic sauce that balances savory depth, gentle heat, and bright acidity. They make an easy, crowd-friendly appetizer for any gathering.
A classic Québécois pork spread gently simmered with onion, garlic, and warm spices until silky and savory. Serve it chilled on crisp toast or rustic bread as a traditional Canadian appetizer.
Golden Sicilian rice balls with a creamy saffron risotto center, a cube of molten mozzarella, and a crisp breadcrumb shell. These classic arancini are simmered, chilled, shaped, and fried for a reliable appetizer with excellent contrast.
A classic French spread of pork shoulder gently simmered until tender, then shredded into its savory cooking fat with garlic, thyme, and white wine. Serve it cool but yielding with crusty bread and sharp pickles.
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Tender cocktail meatballs simmer slowly in a glossy grape jelly sauce balanced with chili sauce, mustard, and Worcestershire. This crowd-pleasing American appetizer is easy to make ahead and ideal for parties.