Wow.... these cookies are just... well, the name says it all. I would like to share my own little take on these, which is perfect for anyone looking for the only possible way (in my humble opinion, anyhow) to improve upon these delights: 1. replace the chocolate chips with more or less the same amount of roughly chopped mexican chocolate, either bitter or semi-sweet (note: I'm not actually sure where you can find this... probably in food specialty stores, if not in your average super dooper market. For those of you who have never tried it, it is very grainy and sweet, filled with lots of cinnamon and spice) 2. add in a touch of extra cinnamon if you so desire 3. and for the ultimate twist... chop up 1-4 whole dried cayenne or other small red peppers very finely (remember to remove the seeds) and pop them in! It should add a really special and spicy note to the cookies that doesn't have to be overpowering. I understand that this isn't for everyone, but you should walk on the wild side and give it a go!

Reviewed On: Mar. 4, 2008

I made this recipe for a new years party I was having with some friends, and it came out great. It seriously satisfied a craving I was having for these things! Not exactly like you'd expect from any self-respecting dim sum restaurant, but very, very close. Definitely do all the stuff other users have said about baking soda; it helped to make the buns white and fluffy. I was a little scared when my buns didn't really rise too much after I had added the filling, but after a good ten minutes in the steamer, they were large, round, and very fluffy balls of goodness. I stuffed mine with sweet adzuki bean paste (it is very simple to make; I used a recipe from about.com), and though it made the buns look a bit speckled and messy (I wasn't the most assiduous bun-stuffer), they still tasted amazing. It's true that they aren't as sweet as you might expect, but they were still great and I would make them again in a heart beat (or several hours)!

Reviewed On: Mar. 4, 2008

I hate false advertising- but this recipe is telling the truth! 'So easy-' and so good! They were nice and sweet, even though they didn't have the lemon flavor of your classic restaurant cookie. But they were fun to make, though I strongly remcommend having a lot of elbow room and fast moving fingers. If you are planning on popping fortunes in these, wait a few seconds to insert the paper, otherwise it will stick to the cookie and your fotune will be 'You will eat a piece of paper and choke.'

Reviewed On: Feb. 24, 2007