Har gow

Har gow

Origin
Alternative name(s)	Xia jiao, also spelled har gau, har kau, har gao, ha gao, ha gow, ha gau, har gaw, ha gaw, har kaw, ha kaw, ha gaau, har cow, har gaau, or other variants
Place of origin	Guangdong, China
Region or state	Cantonese-speaking areas
Dish details
Course served	Dim sum
Main ingredient(s)	Glutinous rice wrapper, shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings

Har gow
Traditional Chinese	蝦餃
Simplified Chinese	虾饺
Cantonese Jyutping	haa1 gaau2
Hanyu Pinyin	xiā jiǎo
Literal meaning	shrimp dumpling
Transcriptions Mandarin - Hanyu Pinyin xiā jiǎo Min - Hokkien POJ hê-kiáu hoê-kiáu Cantonese (Yue) - Jyutping haa1 gaau2

Har gow or Xiā jiǎo is a traditional Chinese dumpling served in dim sum.^[1] It is listed at number 34 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011.^[2]

Name

The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. This dish is often served together with sieu mai; when served in such a manner the two items are collectively referred to as hargow-sieu mai (蝦餃燒賣).^[3][4]

Description

The wrappers are made with boiling water, to which wheat starch, tapioca starch, oil and a small amount of salt are added.^[1] The filling contains shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings.^[1] The pouch-shaped dumpling is then steamed in a bamboo basket until translucent; at the table it is usually dipped in soy sauce, or red color rice vinegar. When the dough for the wrapper is properly prepared and cooked, the dumpling has a slightly sticky, chewy texture. The shrimp are not overcooked, so they retain a slightly crisp texture. Ingredients vary regionally, but most versions contain sesame oil, salt, sugar.^[1] Other versions may contain oyster sauce, water chestnuts, or ginger.

This dish is said to be the one that the skill of a dim sum chef is judged on. 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 har 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.

See also

• Shaomai

References

1. ^ ^{a b c d} Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0681025844. p41.
2. ^ CNN Go Your pick: World's 50 most delicious foods 7 September 2011. Retrieved 2011-10-11
3. ^ Big5.China.com.cn. "China.com.cn." 廣州茶飲. Retrieved on 2009-03-17.
4. ^ Yahoo.com. "Yahoo.com." 街坊盅頭飯. Retrieved on 2009-03-15.