Jiaozi are gorgeous little stuffed dumplings that are either steamed, as in this recipe, or fried until crisp. They are a traditional part of a Chinese New Year feast, but so popular that they are also heartily consumed all year round, be it for breakfast, lunch, dinner or just general snacking. Jiaozi freeze really well
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This is a really different take on mussels, and a speciality on the streets of Istanbul. The mussels are opened out, stuffed with a spiced rice mixture and then steamed to perfection. Delicious. Opening a mussel does take a little practice, but it’s very similar to shucking an oyster. You are essentially slicing the mussel
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Arancini , derived from the Italian for ‘little orange’, are crisp fried balls of creamy risotto from Sicily. Traditionally stuffed with a little ragù, in this recipe they are filled with roast squash and gorgonzola. Making arancini is a bit of a fiddly, messy business, but worth it for such a delicious combination of crunchy
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Probably Ottoman in origin – and similar to the various borek (stuffed pastries) enjoyed by the Turkish – burek is quite specifically a Bosnian pastry of homemade filo type, stretched as thin as paper, stuffed with a spiced beef filling and coiled up like a snake. The pastry takes a bit of courage: it will
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Pupusas are thick corn cakes stuffed with cheese, beans or meat. In their home country of El Salvador they are a common sight on street carts or in the fabulously named pupuserías , the cafés dedicated to serving them. Curtido is a pickled slaw that gets better with time, so make it well ahead for
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Mexican tamales are lovely parcels of steamed corn dough stuffed with a variety of usually meaty fillings. I’ve used a seductive mix of pulled pork and punchy chilli sauce. Making tamales is a little labour-intensive, but you can make the pork and sauce ahead of time, and it will keep in the fridge very happily
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Ubiquitous in Jamaica, and also found all over the Caribbean, these tropical patties are said to have their roots in the traditional Cornish pasty, thanks to a long colonial history going back centuries. Here, they are made of a tender golden turmeric pastry stuffed with a classic curried minced beef filling. They make a tropical
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The gloriously named Muffeleta is another top-drawer sandwich from Louisiana, this time with Italian origins. Stuffed to the gunnels with a mixture of cured meats and cheese, and layered with a punchy olive salad, this just gets better with time, and is a great street food snack. Note: you will need to begin this recipe
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Slow Braised Beef Po Boy with Debris Gravy Recipe Slow Braised Beef Po Boy with Debris Gravy is a classic sandwich that originated in New Orleans, Louisiana. The dish is typically made by slow-cooking beef in a flavorful broth until it is tender and juicy, then serving it on a French baguette with debris gravy,
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Chicken Stuffed buns recipe is an easy to bake snack for kids stuffed buns can be made with a variety of filling the delicious baked buns which are crispy outside and soft in the middle . These buns have a spicy chicken filling inside it which taste was so good .
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