Snack

Stuffed with intriguing spice-laden fillings, curry puffs are a very popular snack in Malaysia, Singapore, and Thailand. In food-crazy Singapore, there are even plastic curry puff molds available for cooks to make perfect-looking puffs. The filling varies, but the most popular ones feature potato or sardines, both of which are lifted from their humble origins with a heavy dose of fragrant spices and/or chile heat. The dough depends on the cook, who may prepare French-style puff pastry with margarine and bake the results, stick with simple flaky pastry (page 113) to produce old-fashioned crisp fried puffs, or employ Chinese flaky pastry to yield puffs whose shape resembles magnificent clam shells. For a spectacular treat, I prepare curry puffs with Chinese flaky pastry. These deep-fried wonders are out of this world. For old-fashioned puffs, substitute either of the curry puff fillings for the one in the Vietnamese Shrimp, Pork and Jicama Turnover recipe (page 118). See the Lazy Day Tip below for making puffs with commercial puff pastry. Anyone who has made empanadas (page 111) will be a whiz at filling these.

When I first tasted this Shanghai specialty in Vancouver a few years ago, I wondered how it could have escaped me so long. The stupendous filling is remarkably simple, with a mild bite from the raw daikon radish, smokiness from the ham, and richness from the sesame oil. The pastries can be shaped as rounds with an arty spiral pattern of layers or as oblongs with a handsome linear pattern of layers. They are a classic Chinese banquet morsel, but there’s no need to wait for a special occasion. Enjoy them as a snack, accompanied by other dumplings or a clear soup.

Certain childhood treats stick with you, and for me these crisp turnovers are a tasty reminder of our life in Saigon. Sister Thien, our cook, and a family friend whom we called Uncle Thu, would make the dough and fill it with this delectable mixture of shrimp, pork, and jicama. Although they were hot right out of the oil, I could barely wait to dive in. My piggishness often led to a burned tongue. These are not easy to find abroad in expatriate Vietnamese enclaves, and I wasn’t able to rediscover the flavor and texture from my youth until I made them myself. For a baked version, substitute this filling for the one in the empanada recipe (page 111). Note that in the central region of Vietnam, bánh quai vac is the name of unrelated rice-or tapioca-based dumplings.

Bite into a freshly fried samosa, and you’ll realize that the quintessential Indian snack is no simple food. When made well, the crisp shell is delicately rich and flaky. The filling inside varies, but a tangy potato mixture is the most common. Many believe that samosas arrived in India via the ancient trade routes that linked West Asia with Central Asia and South Asia. In fact, related pastries are called sanbusak in the Middle East and samsa in Central Asia. Samosas are fabulous alone or with a dab of mint and/or tamarind chutney. Add some chai tea, and you have a perfect snack. Or serve them with a salad for a great lunch. Many cooks use russet (baking) potatoes, but I prefer Yukon Golds for their flavor and cheery yellow color. Choose potatoes of the same size to ensure that they’re done at the same time.

Like fried lumpia (see page 87), these savory-sweet turnovers are beloved Filipino snacks. Empanadas in the Philippines are usually deep-fried, as they are in other places, such as Argentina, where the Spanish pastry has also been adopted. Filipino-American cooks, however, mostly wrap theirs in a short pastry crust and bake them, with delicious results. If you’ve never had Asian pastries like those in this section, this is a good one to start with because it is easy to prepare and love. For richer, deep-fried empanadas, swap the filling below for the one used in the Shrimp, Pork, and Jicama Turnovers (page 118) or Curry Puffs (page 125) recipe. Feel free to substitute other ground meat for the beef.

Because ovens were rare, Chinese cooks have been steaming their bread dough for thousands of years, most likely since wheat-milling technology arrived in northern China by way of the Silk Road. There are many ways to present the steamed bread, and the Chinese knack for stuffing it with a savory or sweet filling is perhaps the most well known and well loved. The filled buns, or bāo, are a delicious, convenient fast food in many parts of Asia, where you can buy them from street vendors and snack shops. Here in the States where stopping at a neighborhood bāo stand isn’t the norm, I make the buns myself in small batches and enjoy them for lunch or as road food, whether I’m driving or flying. They can be reheated until soft , allowed to cool, and then kept in a plastic bag until you’re ready to eat. Medium-size buns are the easiest to make, so you may want to start with those. After you’ve made buns with the various fillings presented here, create your own fillings. To make steamed rolls that can be used for mini sandwiches.

I’ve met few people who dislike fried wontons. They are irresistible: they fry up to a wonderful light crispness, staying true to their Cantonese name, which literally means “swallowing clouds.” Wrapping the filling in a thin skin is the secret to generating such an ethereal quality. Most commercial wonton skins are, sadly, on the thick side and turn a bit chewy after frying. For better results, look for Hong Kong–style thin wonton skins at an Asian market or, better yet, make your own at home. Fried wontons are most often enjoyed dipped in sweet and sour sauce, but they can also be served in a bowl covered by hot broth; the skins turn chewy and contribute a delightful richness to the soup.

Meat and vegetable dumplings such as these are a standard offering at Korean dumpling and noodle shops. A favorite way to enjoy them is poached in broth for a warming mandu guk soup (page 49), but they are equally fabulous when fried. However, don’t expect the standard Chinese pot sticker. Korean cooks like to panfry at least two sides of their dumplings for a greater amount of crispy-chewy goodness. When made with extra chewy dough comprised of wheat and sweet rice flour, the dumplings are even tastier. Gun mandu may also be quickly deep-fried in 1 1/4 inches of oil heated to 350°F for 2 to 3 minutes total; the resulting pebbled golden skin is a delightful reminder of American frozen egg roll snacks.

Bursting with flavor, these northern Chinese dumplings are a specialty of Beijing. Dating as far back as the late Han Dynasty (25 to 220 c.e.), plump boiled morsels such as these are members of the jiaozi family of dumplings, which include pan fried guōtiē (page 33) and steamed zhēngjiao (page 35). Jiaozi are not just for a modest snack or meal, they are a must-have for northern Chinese Lunar New Year celebrations. Their shape resembles gold ingots, harbingers of good fortune. Easy to make for a crowd, shuıjiao (which means “water dumpling”) are especially good hot from the pot and tumbled in a soy-vinegar dipping sauce piked with chile oil. Pork and napa cabbage comprise the classic jiaozi filling, but you can use one of the lamb, beef, vegetable, or fish fillings on the following pages. Or substitute chopped shrimp or reconstituted dried shiitake mushrooms for half of the pork.

With all the recent interest in Spanish cuisine, it’s no surprise that membrillo—Spanish quince paste—has become a global hit. Anyone who has tasted it paired with Manchego cheese and a glass of sherry understands why it’s become so popular the world over. But that popularity doesn’t come easy: it takes at least 30 minutes of almost-constant stirring to make quince paste. I always wear an oven mitt while stirring with a wooden spatula because the hot mixture occasionally pops and sputters as it thickens.

I’ve been unable to master Arabic, so I have no idea if there’s a translation for the phrase “snack cake.” My mother, who was half Syrian (and never mastered Arabic either), often made this cake for me when I was a kid. As an adult, I frequently find myself craving a piece for a snack. Or whatever a between-meal nibble is called. When I got the recipe from her, I read it through and noticed there wasn’t any butter in the cake. I figured it was probably a mistake, but when I baked it up, I found that no butter was necessary—the cake simply didn’t need it. It does benefit from a very generous dusting of powdered sugar, which can be a little messy, but part of the fun of Middle Eastern desserts is licking your sugary fingers after you’ve polished off the last bite.

Channeling my inner George Washington, I cannot tell a lie: These peppers are hot. even the cheese and oil from deep-frying can’t help you here. Every bite is delicious, and somehow enjoyably torturous. These may actually be some sort of entryway into masochism. If you want even more heat, use pepper Jack cheese in place of the Monterey Jack.

Once you’ve made these for friends or family, plan on making them regularly. Even without a football game on TV, somebody will always have a craving for these and won’t let up until you make them again. Serve alongside celery and carrot sticks with blue cheese or ranch dressing for dipping. If you need even more heat, serve with a side of SriRANCHa dressing (page 20).

These salty/spicy/sweet treats are a definite crowd-pleaser, plus they make a great, inexpensive gift when the holidays roll around.

These fiery little bites make a perfect hors d’oeuvre for a quaint Sunday brunch, but also make a fantastic anytime snack. The Sriracha gives the yolk a gorgeous orange hue that is sure to get your guests’ attention.

These are my all-time favorite bars; I just love dates and nuts together. These bars have a crumbly texture with a creamy date center enhanced by raspberry juice.

I’m not a fan of commercial protein bars. In my opinion, they’re too sweet, more like candy than food. But I do love the idea of portable snacks packed with nutrition. So I decided to make my own and fill them with lots of protein, fiber, and a mild sweetness derived from agave nectar and dried fruit. All my gym buddies love them. They’re a great on-the-go snack or even breakfast in a pinch. Substitute almond butter for the peanut butter to change it up a bit.

For variety, substitute prunes for the apricots in these fat-free (and guilt-free) bars. Sweet and chewy, they make a nice lunch box treat.

This is the best vegan banana bread ever—super moist and deliciously sweet from the dates.

This tea bread gets its nutty flavor and texture from wild rice. The nuts and cranberries inside make an appealing visual presentation. Spread a little nonfat Greek-style yogurt on top, instead of cream cheese, for a delicious low-fat breakfast.