Wilson Tang

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.