Har gow

Alternative names	Xia jiao, also spelled ha gau, ha gaau, ha gao, ha gow, or other variants, Vietnamese "há cảo"
Course	Dim sum
Place of origin	Guangdong, China
Region or state	Cantonese-speaking region
Main ingredients	Wheat starch, tapioca starch, shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings
Media: Har gow

Har gow (sometimes anglicized as "ha gow", "haukau", "hakao"; Chinese: 蝦餃; Jyutping: haa1 gaau2; Cantonese Yale: hā gáau; pinyin: xiājiǎo; lit. 'shrimp jiao') is a traditional Cantonese dumpling served as dim sum.^[1]

Name[edit]

The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as har gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).^[2][3]

Har gow, shumai, cha siu bao, and egg tarts are considered the classic dishes of Cantonese cuisine and referred to as The Four Heavenly Kings. (Chinese: 四大天王; pinyin: sì dà tiān wáng; Cantonese Yale: sei daaih tīn wòhng).^[4][5]

Description[edit]

These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, ha gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.

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  Har gow (bottom left) served at a Chinese restaurant in the Sunset District of San Francisco

See also[edit]

• Dim sum
• Shumai

References[edit]