Honolulu-based Wong has a long string of television appearances behind her (Top Chef, Chopped, Iron Chef America...) and an even longer-standing passion for dumplings from Asian traditions. This instruction-intensive book energetically samples traditional and modern dumplings, beginning with a helpful chapter on choosing ready-made wrappers as well as making several types of your own. In following chapters you'll find potstickers, gyoza, shumai, har gow, and more in dishes in which Wong sometimes crosses cultural borders, stuffing those wrappers with paella, pickled seaweed and tofu, or kimchi. Lots of ideas here.
Color photographs throughout. Paper.