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Huanying Har Gau By Hilton’s Chef Paulussen Union Square

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  • Author: Executive Chef Georg Paulussen
  • Yield: 64 1x


One of the best things about the Huanying Chinese welcome program at Hilton San Francisco Union Square is the Chinese breakfast buffet ( American buffet offered too). Anyone can try these soft, pillow-y delights.


  • 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


  1. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
  2. 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.
  3. 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.
  4. 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.
  • Category: Breakfast Dumpling
  • Cuisine: Chinese
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