Har Gow is a traditional Cantonese steamed dumpling with shrimp, and it is one of the most popular dim sum dishes. The Chinese characters are 蝦餃, which translates to “shrimp dumpling”.
The dumplings are usually served as a set of four. These shrimp dumplings are transparent and smooth, and first showed up on the outskirts of Guangzhou. It’s said that this dish serves as the standard by which a dim sum chef’s abilities are measured. The Har Gow’s wrapper should typically have at least seven and preferably ten or more pleats. The skin is translucent and thin, yet strong enough to withstand being picked up with chopsticks without falling apart. It must not stick to the basket’s other Har Gow, paper, or container. The shrimp must be cooked thoroughly without being overcooked. The meat should be plentiful but not so much that it cannot be consumed in a single bite.
Har Gow is frequently served with Siu Mai.
Ingredients:
Wheat starch, tapioca starch, shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings
Place of Origin:
Guangdong, China