Har Gow, also known as shrimp dumplings, is a classic Dim Sum dish that is widely popular in Hong Kong Food culture. These delicate, translucent dumplings are a true test of a dim sum chef’s skill and are often considered one of the benchmark items to judge the quality of a dim sum restaurant.
Characteristics
- Translucent wheat and tapioca starch wrapper
- Filled with shrimp and sometimes bamboo shoots
- Pleated with at least 7 and preferably 10 or more folds
- Crescent-shaped
Preparation
- The wrapper is made from a mix of wheat and tapioca starch, which gives it its signature translucent appearance and slightly chewy texture.
- The filling typically consists of whole or chopped shrimp, often mixed with bamboo shoots and sometimes pork fat.
- The dumpling is carefully pleated and sealed, with the number of pleats being a mark of the chef’s skill.
- Har gow are steamed until the wrapper becomes translucent, revealing the pink shrimp inside.
Eating Har Gow
- Typically served in steamer baskets in sets of four
- Best enjoyed hot and fresh from the steamer
- Can be dipped in soy sauce or chili oil, although purists often prefer them plain to appreciate the natural flavors
Cultural Significance
Har gow is not just a popular dish but also a symbol of refinement in Cantonese cuisine. The delicate nature of the wrapper, which should be thin yet sturdy enough to hold the filling without breaking, and the skill required to pleat the dumplings make har gow a respected item in the dim sum repertoire.
Where to Find
You can find har gow in most dim sum restaurants in Hong Kong. Some notable places include:
Har gow is an essential part of the Hong Kong Food experience and a must-try for anyone exploring the city’s rich culinary landscape.
Related: Dim Sum, Hong Kong Food, Cantonese Cuisine, Siu Mai