Har gow

Har gow

Har gowin abamboo steamer
Alternative names	Xia jiao, also spelledha 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
Chinese name
Traditional Chinese	Sủi cảo tôm
Simplified Chinese	Sủi cảo tôm
Jyutping	haa¹ gaau²
CantoneseYale	hā gáau
Hanyu Pinyin	xiājiǎo
Literal meaning	shrimp dumpling
Transcriptions Standard Mandarin Hanyu Pinyin xiājiǎo IPA [ɕjátɕjàʊ] Yue: Cantonese Yale Romanization hā gáau Jyutping haa¹ gaau² Southern Min HokkienPOJ hê-kiáu hoê-kiáu
Vietnamese name
Vietnamese	há cảo
Thai name
Thai	ฮะเก๋า[háʔ.kǎw]
RTGS	hakao

Har gow(Chinese:Sủi cảo tôm;pinyin:xiājiǎo;Jyutping:haa1 gaau2;lit.'shrimpjiao'), also anglicized asha gow,hau kau,ha kao,is a traditionalCantonesedumplingserved asdim sum.It is made ofshrimpmeat, and steamed in a flour wrapper. After cooking, the wrapper becomes somewhat translucent, and thereforehar gowis sometimes calledcrystal shrimp dumplings( thủy tinh sủi cảo tôm ).

Name

The dumpling is sometimes called ashrimp bonnetfor its pleated shape. This dish is often served together withshumai;when served in such a manner the two items are collectively referred to ashar gow-siu mai(Chinese:Sủi cảo tôm xíu mại;pinyin:xiājiǎo shāomài;Jyutping:haa1 gaau2 siu1 maai2;Cantonese Yale:hā gáau sīu máai).

Har gow,shumai,cha siu bao,andegg tartsare considered the classic dishes of Cantonese cuisine and referred to asThe Four Heavenly Kings.(Chinese:Tứ Đại Thiên Vương;pinyin:sì dà tiān wáng;Cantonese Yale:sei daaih tīn wòhng).

Description

These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared inGuangzhououtskirts 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 gowshould 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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  Before steaming
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  Har gow (bottom left) served at a Chinese restaurant in the Sunset District ofSan Francisco

See also

• Dim sum
• Shumai