[BT Note: Yarvin peppers A World of Dumplings with anecdotes and tips on where to enjoy dumplings of all sorts. Among the suggestions are Veselka Coffee Shop, 144 Second Ave., New York, N.Y.; Pierogi Palace, 713 W. Grand Ave., Rahway, N.J.; and Cleveland's West Side Market.]

Q: What would you say are the most popular--and rarest--forms of dumpling?

Self-Portrait of the author, Brian Yarvin (Brian Yarvin) [enlarge photo] A WORLD OF DUMPLINGS • Slide show and Recipe • Q&A with Brian Yarvin

A: Most popular? Wontons.

Rarest? Khinkali from the Republic of Georgia. Georgian restaurants in the New York area make them only on certain days.

Q: Have you ever met a dumpling you didn't like?

A: Nope.

Q: How long did it take for the cookbook to come together and how many dumplings did you consume along the way? Did you ever get tired of eating them?

A: The book took about 15 months to write and photograph. I would estimate that I ate between 300 and 500 during the recipe testing and an equal amount in restaurants and shops.

I'd get tired of them after a long day of testing. I should add that I became a bit pickier about quality after I started cooking them myself too.

Q: What are the basic kitchen tools and ingredients for an aspiring dumpling maker? Any tips on where to find them?

A: If you use premade wrappers, you'll have everything you'll need. Otherwise, a good rolling pin and a pasta machine, and one of those plastic dumpling presses that are sold in kitchen supply stores and Asian supermarkets.