You love throwing gatherings where every bite sparks conversation, and Chinese appetizer recipes are a perfect way to start the party. From crispy, golden scallion pancakes to silky dumplings swimming in spicy sauce, these starters deliver bold flavors and shareable moments that guests rave about.
This list of 21 Chinese appetizer recipes gives you crowd-pleasers and a few lighter choices, with clear ingredient lists and step-by-step instructions so you can cook with confidence. I often blend dough in my KitchenAid stand mixer for hands-off mixing, and I crisp things up on my cast iron skillet for perfect browning. Each recipe is tuned for home cooks: exact measurements, accurate timings, and one helpful tool tip per recipe to simplify the process.
Bookmark or pin this guide to have a go-to list of Chinese appetizer recipes ready for your next get-together. Try a few, mix flavors, and find the ones your crowd goes back for seconds on.
1. Chinese appetizer recipes: Scallion Pancakes (Cong You Bing)
Crispy outside, chewy inside, scallion pancakes are a textural joy. The layers puff and separate when you roll and pan-fry properly, offering a savory scallion aroma and light chew. This recipe is great for sharing at parties and pairs well with a tangy dipping sauce. You’ll love how quick the dough comes together when you use a digital kitchen scale for accurate flour measurement.
Ingredients
- 2 cups all-purpose flour (240 g)
- 3/4 cup boiling water (180 ml)
- 4 tbsp vegetable oil, divided
- 1 tsp kosher salt
- 1 cup thinly sliced scallions (green parts only), packed
- 1/2 tsp white pepper
- 2 tsp toasted sesame oil
- 1 tbsp neutral oil for pan-frying
- Optional: extra flour for dusting
Instructions
- In a large bowl, add flour and salt. Slowly pour boiling water while stirring with chopsticks until dough clumps form.
- When cool enough, knead by hand 5 minutes until smooth. Rest 30 minutes covered with a towel.
- Divide dough into 4 equal pieces. Roll one piece into a thin rectangle, brush with 1 tbsp oil, sprinkle with sesame oil and scallions, and season with white pepper.
- Roll up like a jelly roll, then coil into a tight spiral. Flatten gently and roll into a 7-inch pancake. Repeat with remaining dough.
- Heat a skillet over medium-high and add 1 tbsp neutral oil. Pan-fry each pancake 2–3 minutes per side until deep golden and crisp with blistered edges.
- Transfer to a rack to rest 2 minutes, then slice into wedges.
How to Serve It
Serve warm wedges on a wooden board with dipping sauce (equal parts soy sauce and black vinegar, a splash of sesame oil, and sliced chili). Garnish with extra chopped scallions. These keep at room temperature for a few hours; store leftovers in the fridge in an airtight container and reheat on a cast iron skillet to re-crisp.
2. Pork Potstickers (Pan-Fried Dumplings)
Potstickers give you a lovely contrast of a tender steamed top and a crispy, caramelized bottom. The pork filling is savory, with ginger and garlic brightening the flavor. Use rounded dumpling wrappers and a pinch of cornstarch to bind the filling—an easy crowd-pleaser. If you want consistent wrappers, try a dumpling mold press.
Ingredients
- 1 lb ground pork (450 g)
- 2 cups finely chopped Napa cabbage, squeezed dry (200 g)
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp sesame oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
- 1 tsp sugar
- 1/2 tsp white pepper
- 50 round dumpling wrappers
- 2 tbsp vegetable oil for frying
- 1/3 cup water for steaming
Instructions
- Combine pork, cabbage, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, green onions, sugar, and pepper in a bowl. Mix until well combined and slightly sticky.
- Place wrapper in palm, add 1 tbsp filling, moisten edge with water, fold and pleat to seal.
- Heat a nonstick skillet over medium and add 1 tbsp oil. Arrange potstickers flat-side down and fry 2 minutes until bottoms brown.
- Pour 1/3 cup water into the pan and cover immediately. Steam 5–6 minutes until water evaporates and filling reaches 165°F.
- Remove lid and cook another 1–2 minutes to re-crisp bottoms.
- Serve immediately.
How to Serve It
Serve on a platter with soy-chili dipping sauce and sliced scallions. Pair with a light lager or jasmine tea. Store leftovers in the fridge in airtight food containers up to 2 days; reheat in a skillet for best texture.
3. Crispy Shrimp Toast
Shrimp toast is crunchy, savory, and slightly sweet from the sesame—an addictive party bite. The shrimp paste is spread thin on bread, topped with sesame seeds, and fried until golden. A shallow-fry in 1/4 inch oil crisps them perfectly; for healthier cooking, bake at high heat. I use a microplane grater to finely grate aromatics into the shrimp for smooth texture.
Ingredients
- 12 slices white sandwich bread, crusts removed
- 12 oz raw shrimp, peeled and deveined (340 g)
- 1 egg white
- 1 tsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp grated ginger
- 1/4 tsp white pepper
- 2 tbsp mayonnaise
- 2 tbsp sesame seeds
- Vegetable oil for frying (about 1 cup)
- Optional: thinly sliced scallions for garnish
Instructions
- Pulse shrimp in a food processor until a smooth paste forms. Transfer to a bowl.
- Stir in egg white, soy sauce, Shaoxing wine, ginger, white pepper, and mayonnaise until cohesive.
- Spread about 1 tbsp shrimp mixture evenly on each bread slice. Press sesame seeds on top.
- Heat 1/4 inch oil in a skillet to 350°F. Fry toasts in batches, shrimp-side down first, 2–3 minutes per side until golden.
- Drain on paper towels and cut each into triangles.
- For baking: arrange on a lined baking sheet and bake at 425°F for 10–12 minutes, broiling 1–2 minutes to brown.
How to Serve It
Arrange warm triangles on a platter with sweet chili or soy dipping sauce. Garnish with scallions. Best eaten the same day; cool to room temperature and store in airtight food containers for up to 24 hours.
4. Crab Rangoon (Cream Cheese Wontons)
Creamy, tangy cream cheese blends with crab and green onion for a decadent bite. These fried wontons are sweet-salty and creamy, perfect for a finger-food party spread. Use small wonton wrappers and seal with a dab of water—an instant-read thermometer helps keep frying oil at the right temperature.
Ingredients
- 8 oz cream cheese, softened (225 g)
- 6 oz imitation crab or real crab, finely chopped (170 g)
- 2 tbsp finely chopped green onions
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp sugar
- 24 wonton wrappers
- Vegetable oil for frying (about 3 cups)
- Optional: sweet chili or plum sauce for dipping
Instructions
- Mix cream cheese, crab, green onion, soy sauce, garlic powder, and sugar until smooth.
- Place 1 tsp filling in center of each wonton wrapper. Moisten edges with water and fold into a triangle or purse shape, sealing tightly.
- Heat oil to 350°F. Fry 6–8 rangoons at a time, 2–3 minutes until puffed and golden.
- Drain on a rack or paper towels.
- Let cool 2 minutes before serving.
How to Serve It
Serve with sweet chili or plum sauce and lemon wedges. Keep leftovers in a single layer in the fridge wrapped with paper towel to absorb moisture; reheat in an air fryer at 350°F for 3–4 minutes to refresh.
5. Chinese appetizer recipes: Vegetarian Spring Rolls
These spring rolls are crisp, colorful, and filled with seasoned vegetables and glass noodles. They're easy to assemble and fry or bake. For consistent rolling, use a silicone pastry brush to apply water or egg wash to wrappers.
Ingredients
- 1 tbsp vegetable oil
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1 cup thinly sliced shiitake mushrooms
- 1 cup cooked glass noodles, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp oyster sauce (or vegetarian oyster sauce)
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 12 spring roll wrappers
- Vegetable oil for frying
Instructions
- Heat oil in a skillet over medium-high. Sauté garlic 30 seconds, add mushrooms and cook 2 minutes.
- Add cabbage and carrot and cook 2–3 minutes until softened. Stir in glass noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Cool to room temperature.
- Place 2–3 tbsp filling on a wrapper, fold sides and roll tightly, sealing with water using a brush.
- Fry at 350°F in batches until golden, about 3–4 minutes, or bake at 425°F for 12–15 minutes, flipping once.
- Drain and rest 2 minutes.
How to Serve It
Cut diagonally and serve with hoisin, sweet chili, or black vinegar. Garnish with cilantro and lime wedges. Store cooled rolls in the fridge in an airtight container and re-crisp in the oven or air fryer.
6. Char Siu Bao (BBQ Pork Buns)
Soft, pillowy buns filled with sweet-savory char siu pork are a dim sum favorite. The dough is enriched and steamed to a fluffy finish. If you want uniform dough, mix with a stand mixer to save time and effort.
Ingredients
- Dough:
- 3 1/2 cups all-purpose flour (420 g)
- 2 tsp instant yeast
- 1/3 cup sugar
- 1/2 cup warm milk (120 ml)
- 1/4 cup warm water (60 ml)
- 3 tbsp vegetable oil
- 1/4 tsp salt
- Filling:
- 12 oz char siu pork, finely chopped (340 g)
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Combine dough ingredients, knead 8–10 minutes until smooth. Rest covered 1 hour until doubled.
- Mix filling ingredients in a saucepan; cook over medium until saucy and thickened. Cool.
- Punch dough down and divide into 12 pieces. Flatten each into a 4-inch disc.
- Place 1–2 tbsp filling in center, gather edges and seal into a bun.
- Place buns on parchment in a bamboo steamer, leaving space. Let proof 20–30 minutes.
- Steam over boiling water for 12–14 minutes until bun surface looks glossy and pillowy.
How to Serve It
Serve warm from the steamer. For gatherings, keep in a covered steamer to hold warmth. Leftovers keep in the fridge for 2 days in an airtight food container; reheat in a steamer for 6–8 minutes.
7. Salt and Pepper Tofu
This vegetarian favorite delivers a crisp exterior and soft interior with a peppery, garlicky finish. Pressing tofu removes excess moisture for better frying—use a tofu press to speed this up.
Ingredients
- 14 oz firm tofu, pressed and cut into 1-inch cubes (400 g)
- 1/2 cup cornstarch
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 2 small red chiles, sliced
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsp chopped scallions
- Optional: 1 tsp five-spice powder
Instructions
- Press tofu 20–30 minutes. Pat dry and cube.
- Toss tofu with cornstarch, salt, and pepper until fully coated.
- Heat oil in a skillet or wok over medium-high. Fry tofu in batches until deeply golden and crisp, 3–4 minutes per side. Drain on a rack.
- Remove excess oil, add sesame oil, garlic, and chiles to the wok. Sauté 30 seconds until fragrant.
- Return tofu, toss to coat with aromatics, cook 1 minute to heat through.
- Sprinkle with scallions and serve immediately.
How to Serve It
Serve on a platter with lime wedges and extra sliced chiles. Store tofu in the fridge in airtight containers. Reheat in an oven or air fryer to keep crisp.
8. Sichuan Red Oil Wontons (Hong You Chao Shou)
These spicy wontons bathed in chili oil are bold, numbing, and irresistible. The red oil sauce balances vinegar, soy, and Sichuan pepper for depth. A small saucepan helps you gently toast aromatics for the oil.
Ingredients
- Wontons:
- 1 lb ground pork (450 g)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp grated ginger
- 1/4 cup chopped green onions
- 1/2 tsp white pepper
- 40 wonton wrappers
- Sauce:
- 1/2 cup neutral oil
- 3 tbsp chili flakes
- 1 tbsp Sichuan peppercorns
- 2 tbsp light soy sauce
- 2 tbsp Chinkiang vinegar
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tbsp toasted sesame seeds
Instructions
- Mix wonton filling until sticky. Place 1 tsp filling in each wrapper and fold into wontons.
- Bring a pot of water to a boil and cook wontons 4–5 minutes until filling is cooked and wrapper tender.
- To make chili oil: heat oil with Sichuan peppercorns over medium until fragrant (do not burn), remove peppercorns, stir in chili flakes, garlic, soy, vinegar, and sugar. Let sit 5 minutes.
- Place cooked wontons in bowls, pour sauce over. Sprinkle sesame seeds and scallions.
- Serve warm.
How to Serve It
Serve in small bowls as a punchy starter with cold beer or jasmine tea. Store sauce refrigerated in a jar for up to 2 weeks; reheat slightly before using.
9. Chinese appetizer recipes: Smashed Cucumber Salad (Pai Huang Gua)
This refreshingly crunchy salad is ideal as a light starter. The cucumbers are smashed to create jagged edges that soak up dressing. It’s cooling, tangy, and a welcome contrast to heavier fried appetizers. A chef's knife makes smashing and cutting quick.
Ingredients
- 2 English cucumbers
- 1 tsp kosher salt
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1/2 tsp chili oil or flakes (optional)
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped cilantro (optional)
Instructions
- Smash cucumbers with a rolling pin, then cut into 2-inch pieces. Sprinkle with salt and let sit 10 minutes; drain excess water.
- Whisk rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili.
- Toss cucumbers with dressing and sesame seeds.
- Chill 10–15 minutes for flavors to meld.
How to Serve It
Serve chilled as a palate-cleansing starter. Garnish with cilantro. Keeps well in the fridge for 1–2 days in airtight containers.
10. Bang Bang Chicken (Bang Bang Ji) — Cold Shredded Chicken
Bang Bang Chicken is shredded poached chicken dressed in a creamy, spicy sesame sauce. It’s refreshing and rich at the same time—great for summer gatherings. Use a Dutch oven to poach chicken gently and keep steady heat.
Ingredients
- 1.5 lbs boneless skinless chicken thighs (680 g)
- 4 cups water or chicken stock
- 1 green onion
- 1 slice ginger
- Sauce:
- 3 tbsp tahini or smooth peanut butter
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp chili oil
- 1 tbsp sugar
- 2 cloves garlic, minced
- 2 tbsp warm water to thin
- Garnish: chopped peanuts, sesame seeds, scallions
Instructions
- Place chicken, green onion, and ginger in a pot; cover with water. Bring to a simmer, reduce heat, and simmer 12–15 minutes until internal temp is 165°F.
- Cool chicken in the broth until just warm, then shred with forks.
- Whisk sauce ingredients until smooth, adjusting water for consistency.
- Toss shredded chicken with sauce and chill 20 minutes.
- Sprinkle peanuts and scallions before serving.
How to Serve It
Serve on a bed of lettuce or as a cold appetizer plate. Keeps up to 3 days refrigerated in an airtight container. Serve with chilled tea or beers.
11. Steamed Pork & Chive Dumplings
Steamed dumplings are delicate, tender, and packed with savory pork and fresh chive brightness. A bamboo steamer lined with parchment or cabbage leaves prevents sticking—use a bamboo steamer for authentic presentation.
Ingredients
- 1 lb ground pork
- 1 cup chopped Chinese chives
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 40 thin dumpling wrappers
- Optional garnish: sesame oil drizzle
Instructions
- Mix pork, chives, soy, wine, sesame oil, sugar, pepper, and cornstarch until sticky.
- Spoon 1 tsp filling onto wrappers and seal into crescent shapes.
- Line bamboo steamer with parchment, place dumplings with space.
- Steam over boiling water for 8–10 minutes until filling is fully cooked.
- Drizzle a few drops of sesame oil before serving if desired.
How to Serve It
Serve with soy-vinegar dip and chili oil. Leftover dumplings refrigerate up to 2 days; re-steam 6–8 minutes to reheat.
12. Dan Dan Wonton Cups
These bite-sized wonton cups are an easy way to serve dan dan flavors without noodles. The savory-sesame sauce is spicy and nutty, and crisp wonton cups hold up under rich toppings. Use a muffin tin to shape wonton wrappers quickly.
Ingredients
- 24 wonton wrappers
- 8 oz ground pork
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine
- 1 tsp grated ginger
- Sauce:
- 2 tbsp tahini or peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil
- 1 tsp sugar
- 2 tbsp warm water
- Garnish: chopped peanuts, scallions, cilantro
Instructions
- Preheat oven to 375°F. Press wonton wrappers into muffin tin to form cups and bake 6–8 minutes until golden and crisp.
- Cook ground pork with soy, wine, and ginger until browned. Drain.
- Whisk sauce ingredients until smooth.
- Spoon a little sauce into each cup, top with cooked pork and peanuts.
- Serve warm.
How to Serve It
Arrange on a platter and garnish with scallions. Make cups a few hours ahead and store in a sealed container at room temperature to stay crisp.
13. BBQ Pork Lettuce Wraps
These wraps are a lighter, handheld option with savory-sweet char siu pork and crunchy veggies. Crisp lettuce provides a refreshing contrast. I chop fillings finely with a cutting board with juice groove for easy prep.
Ingredients
- 1 lb char siu or leftover BBQ pork, diced
- 1 cucumber, julienned
- 1/2 cup shredded carrot
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup chopped roasted peanuts
- 8–12 bibb or butter lettuce leaves
- 1 tbsp chopped cilantro
- Optional: sriracha for heat
Instructions
- Toss diced pork with hoisin, soy, and sesame oil; heat gently to glaze.
- Arrange lettuce leaves and fill each with pork, cucumber, and carrot.
- Sprinkle peanuts and cilantro on top.
- Serve immediately.
How to Serve It
Present on a platter for self-assembly. Store components separately (pork, veggies) in the fridge; assemble just before serving to keep lettuce crisp.
14. Jian Dui (Sesame Balls) — Sweet Glutinous Rice Balls
These chewy, deep-fried sesame balls are a classic dim sum dessert or sweet appetizer. The glutinous rice exterior is bouncy and lightly sweet, surrounding red bean or lotus paste. A thermometer keeps oil at the right frying temperature.
Ingredients
- 1 1/4 cups glutinous rice flour (170 g)
- 3/4 cup water (180 ml)
- 3 tbsp sugar
- 1/2 cup red bean paste (or lotus paste)
- 1/2 cup white sesame seeds
- Vegetable oil for frying
Instructions
- Mix glutinous rice flour, water, and sugar to form a soft dough. Rest 15 minutes.
- Divide into 12 portions, flatten and enclose 1 tsp red bean paste in each. Roll into smooth balls.
- Roll each ball in sesame seeds until coated.
- Heat oil to 325–335°F. Fry in batches, stirring gently, 6–8 minutes until golden and puffed.
- Drain and cool slightly before serving.
How to Serve It
Serve warm on a platter. Store in an airtight container at room temperature for one day; reheat in a 300°F oven for a few minutes to refresh.
15. Soy-Garlic Edamame
A simple, addictive snack—edamame with a soy-garlic glaze is savory, garlicky, and easy to scale. A large pot and colander make blanching a breeze—use a colander set for quick draining.
Ingredients
- 1 lb frozen edamame in pods
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
Instructions
- Boil edamame 3–4 minutes until bright green and tender. Drain.
- Heat vegetable oil in a skillet, sauté garlic 30 seconds.
- Add soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes; simmer 1 minute.
- Toss edamame in glaze until evenly coated. Sprinkle sesame seeds.
- Serve warm or at room temperature.
How to Serve It
Serve in a bowl for nibbling—pods are eaten by popping beans into your mouth. Store in the fridge in an airtight container up to 2 days.
16. Chinese Tea Eggs
Tea eggs are savory, aromatic, and visually striking with their marbled pattern. They’re infused with soy, tea, and spices—great as grab-and-go appetizers. A large saucepan is handy for simmering eggs evenly.
Ingredients
- 8 large eggs
- 3 tbsp soy sauce
- 2 black tea bags or 2 tbsp loose black tea
- 2 star anise
- 1 cinnamon stick
- 1 tsp Sichuan peppercorns
- 1 tbsp rock sugar or 1 tsp brown sugar
- 4 cups water
Instructions
- Place eggs in a pot and cover with water. Bring to a boil, then simmer 8 minutes.
- Remove eggs, gently crack shells all over with the back of a spoon (don’t peel).
- Return cracked eggs to the pot, add tea, soy sauce, star anise, cinnamon, peppercorns, sugar, and water. Simmer 1 hour.
- Turn off heat and let eggs steep in liquid for several hours or overnight for deeper flavor.
- Peel before serving.
How to Serve It
Slice in half on a platter or serve whole as a snack. Store in the fridge in a covered container up to 5 days.
17. Pan-Fried Turnip Cake (Lo Bak Go) — Chinese Radish Cake
Lo Bak Go is savory, with tender rice cake flecked with Chinese sausage and mushrooms, pan-fried to a crispy crust. It’s filling and perfect as a starter or side. For steaming the cake, a 9×9 inch square pan works well.
Ingredients
- 2 lbs daikon radish, grated (about 900 g)
- 1 1/2 cups rice flour (200 g)
- 2 cups water
- 3 oz Chinese sausage (lap cheong), diced
- 4 dried shiitake mushrooms, soaked and diced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 tbsp chopped scallions for garnish
Instructions
- Sauté sausage and mushrooms in oil until fragrant. Add garlic and sugar, cook 1 minute.
- In a pot, cook grated daikon with 1/2 cup water until softened, about 5–7 minutes. Drain and reserve daikon juice.
- Mix rice flour with remaining water and reserved daikon juice to make a batter. Stir in cooked daikon and sausage mixture, and pepper.
- Pour into a greased 9×9 pan and steam over boiling water for 45–50 minutes until set.
- Cool, refrigerate until firm (at least 2 hours), then slice into rectangles.
- Pan-fry slices in a hot skillet with a little oil 3–4 minutes per side until golden and crisp.
How to Serve It
Serve with soy or chili sauce and garnish with scallions. Store cooled slices in the fridge up to 3 days; re-fry to reheat.
18. Salt and Pepper Squid
Tender squid coated in a light batter and tossed with aromatics creates a crunchy, slightly spicy bite. Maintain oil at correct frying temperature for crispness—keep an instant-read thermometer handy.
Ingredients
- 1 lb squid rings and tentacles, cleaned (450 g)
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp white pepper
- Vegetable oil for frying
- 3 cloves garlic, thinly sliced and fried until crisp
- 2 fresh chiles, sliced
- 2 tbsp chopped scallions
- Lemon wedges for serving
Instructions
- Pat squid dry. Mix cornstarch, baking powder, salt, and pepper.
- Toss squid in dry mixture to coat evenly.
- Heat oil to 375°F. Fry squid in small batches 1–2 minutes until puffed and golden. Drain.
- In a dry wok, toss fried squid with fried garlic, chiles, and scallions for 30 seconds.
- Serve immediately with lemon wedges.
How to Serve It
Serve on a platter for sharing; squeeze lemon over top. Leftovers lose crispness—best eaten fresh. Store cooled squid in airtight container up to 1 day; quickly re-fry to refresh.
19. Shrimp & Chive Shumai
Shumai (siu mai) are open-faced dumplings filled with shrimp and chives for a sweet, savory bite. Steam in a bamboo steamer for the classic tender texture—use a silicone steamer liner to prevent sticking.
Ingredients
- 10 oz shrimp, chopped (285 g)
- 4 oz ground pork (optional), finely chopped (115 g)
- 1/2 cup chopped Chinese chives
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 20 shumai wrappers
- Optional: small spoonful of fish roe for garnish
Instructions
- Combine shrimp, pork (if using), chives, soy, wine, sesame oil, sugar, and pepper until sticky.
- Spoon 1 tbsp filling into each wrapper and gather edges up, leaving the top exposed.
- Steam shumai in bamboo steamer over boiling water 6–8 minutes until filling is opaque.
- Garnish with roe or a dot of chili oil.
How to Serve It
Serve with soy-vinegar-chili dipping sauce. Store refrigerated up to 2 days; re-steam before serving.
20. Ginger-Scallop Spoons (Ginger Soy Scallops)
Seared scallops with ginger-soy reduction are elegant, briny, and perfect for a refined starter. Quick searing over high heat seals flavor—use a nonstick skillet or stainless steel pan for even sear.
Ingredients
- 12 sea scallops, patted dry
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp minced ginger
- 1 tsp sesame oil
- 1 tbsp chopped scallions
- Optional: microgreens for garnish
Instructions
- Whisk soy, rice vinegar, sugar, ginger, and sesame oil; set aside.
- Heat pan over high heat with oil until shimmering. Sear scallops 1–1.5 minutes per side until golden and just opaque inside.
- Remove scallops and quickly deglaze pan with the sauce, simmer 30 seconds.
- Spoon sauce over scallops and garnish with scallions.
How to Serve It
Serve one scallop per spoon as a canapé. These are best served immediately. Store scallops separately in the fridge and reheat briefly in a hot pan if needed.
21. Hot and Sour Soup Shots (Mini)
Serve hot and sour soup in shooter-sized portions for a warming, tangy starter. The soup balances vinegar, white pepper, and a silky egg ribbon. A whisk helps you create a smooth broth.
Ingredients
- 4 cups chicken or vegetable stock
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup firm tofu, cut into thin strips
- 1/2 cup bamboo shoots, julienned
- 2 tbsp soy sauce
- 2 tbsp Chinkiang vinegar (or rice vinegar)
- 1 tsp white pepper
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 egg, beaten
- 1 tsp sesame oil
- 2 tbsp chopped scallions
Instructions
- Bring stock to a simmer and add mushrooms, tofu, and bamboo shoots; cook 3–4 minutes.
- Add soy sauce, vinegar, and white pepper.
- Stir in cornstarch slurry, simmer until slightly thickened.
- Slowly drizzle beaten egg while stirring gently to form ribbons.
- Finish with sesame oil and scallions.
- Ladle into small cups and serve hot.
How to Serve It
Serve as warm shooters before the main course. Store leftover soup in the fridge up to 2 days and reheat gently on the stove.
Thank you for spending time with this roundup of Chinese appetizer recipes—21 starters that cover fried favorites, steamed dim sum, cold salads, and small elegant bites. Save or pin this list for your next party, and try a mix of spicy, tangy, and savory items to satisfy different tastes. Which recipe will you make first? Share with friends and family, and tag someone who’d love to nibble through this spread. If you want one tool that helps across many of these recipes, a reliable instant-read thermometer keeps frying and protein temps on point and gives confidence in every dish.
