"Great with a cold light beer on a hot night in June! My husband and I thought the dumplings were better served room temperature than served hot. I made a dipping sauce with light soy sauce, rice wine vinegar, rooster sauce, grated ginger and sliced green onion. It was a light sauce that didn’t overwhelm the pork and prawn mixture. Thanks Ching!"

"Very good. The five-spice powder gives the chicken, mushroom and vegetable mixture a slightly smoky flavor. I had to use wonton wraps, so I did lightly fry the rolls in vegetable oil so they were light and crispy."

"Very good. I had to substitute quinoa for the bulgur wheat because I didn't have any bulgur wheat on hand, but it worked out perfectly. The cinnamon in the pasta/bulgur wheat mixture is delightful. This recipe makes a ton of pasta/bulgur wheat, so you may want to cut that part of the recipe in half. I would definitely make this again."