Cantonese · dumpling
Har Gow (Shrimp Dumplings)
虾饺 · Xiā Jiǎo
Translucent shrimp dumplings — the technical benchmark of dim sum. The wrapper should hold whole shrimp pieces visibly.
Har gow are made with a wheat-and-tapioca-starch dough that turns translucent when steamed, revealing the whole shrimp filling. The pleating (ideally 13 pleats per dumpling, by tradition) is a measure of the dim sum cook's skill. Filled with shrimp, bamboo shoot and a touch of pork fat. Eaten plain or with a dot of chilli oil.
Where to try
Hong Kong: Lin Heung, Tim Ho Wan, Lung King Heen. Any reputable Cantonese yum cha house.
Dietary notes
Shellfish (shrimp). Wheat-starch wrapper is gluten-light but not gluten-free.
Cities to try Har Gow (Shrimp Dumplings)
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