I am not the person that you asked, but I have had the dumplings twice and one time they were ok, the other time, they were terrible and I think the issue is that they do not handle rigors of the airline catering process well.

The one time that they were ok, they were not very hot, so the dumpling shell did not become a soggy mess, the other time, the dumpling were much hotter in temperature, but that caused the dumpling shells to become soggy to the point of sloughing off the meat inside and the "slaw" to heat weld itself to the dish.

The chili dipping sauce was mostly soy and I did not detect any chili flavor.

Regardless, if I were Mimi Cheng (and I am not) I would not want my product associated with a product that is inconsistent because it is too reliant on proper cooking/re-heating processes than an airplane cannot offer.