Chef Greg Paulussen shares his plump, ethereal Chinese dumplings recipe that are served as a part of Huanying service, or “welcome” in Mandarin, to make guests feel at ease while abroad.
By Michelle M. Winner
Chef Greg Paulusen is friendly guy who truly cares about what he serves, especially his Chinese dumplings. I caught up with him at the Hilton San Francisco Union Square recently. Hilton has lots going on at this large hotel, steps from Union Square the heart of the city. They are revamping their lobby restaurant, instituting a “grab and go” gourmet, fresh food and wine shop, modernizing the lobby, and have plans for the currently under utilized glass walled space on the top floor to feature dramatic dining with the nearly 360 degree city views.
I was staying at the hotel to experience the Hilton Huanying, “welcome” in Mandarin, program offered to guests coming from China. Hilton is a preferred brand in China. Special in-room amenities like a kettle to make jasmine tea, comfy house skippers, a dedicated Chinese language TV channel, free translation service by phone and other comforts make the program so popular.
One of my favorite parts of the Huanying is the breakfast. I fell in love with the dumplings (Har Gau). So how does Executive Chef Georg Paulusen know how to make Chinese breakfast items? It comes from his over 35 years of impressive experience, to name a few, as Vice President of Culinary for Atlantis, Bahamas and the One and Only Ocean Club, Trump Towers International Las Vegas Executive Chef and before all of these assignments he worked with Hilton International in New York, Newark, London, Singapore, New Delhi and Tokyo. The man is a star. And, oh yes, he actually was featured on Discovery and Travel Channels. Here he kindly shares his plump, ethereal Chinese dumpling recipe.
- 2 cups Chinese cabbage, finely chopped
- 1 teaspoon sea salt
- 1 lb shrimp, peeled, deveined and finely chopped or 1 lb chicken
- 1 lb lean pork, ground
- ½ lb fresh pork belly
- 3 tablespoons light soy sauce
- 3 tablespoons rice wine
- ½ cup spring onions, finely chopped
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, finely chopped
- ½ teaspoon pickled ginger, finely chopped
- 2 garlic cloves, minced
- 64 wonton wrappers
- 1 cup vegetable oil
- 2 cups chicken stock
- Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
- On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed.
- In a large skillet heat vegetable oil, fry 16 dumplings for 1 minute or until golden on one side add chicken stock into the pan, reduce heat to low, cover and cook, without turning for about 3-4 minutes or until the dumpling is translucent and most of the liquid has evaporated.
- Uncover and on higher heat cook for another 4-5 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.