Har gow
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| Alternative names | Xia jiao, also spelled ha gau, ha gaau, ha gao, ha gow, or other variants, Vietnamese "há cảo" |
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| 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 |
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| Har gow |
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Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum.[1] It is made of shrimp meat, and steamed in a flour wrapper. After cooking, the wrapper becomes somewhat translucent, and therefore ha gow is sometimes called crystal shrimp dumplings (水晶蝦餃).
Name
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 ha gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).[2][3]
Ha gow, shumai, cha siu bao, and egg tarts are considered the classic dishes of Cantonese dim sum 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
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These shrimp dumplings are transparent and smooth. Yi Zhen restaurant (怡珍茶楼) in Wufeng Village (五鳳村), Guangzhou, was the first restaurant to serve har gow.[6][7] It was called Wufeng Har Gow (五鳳鮮蝦餃) at that time.[6][7]
In a poem by Ho Shihuang (何世晃), a well-known Cantonese cook and author of "Classic Cantonese Pastry Techniques" (經典粵點技法),[8] har gow is described as follows:[9]
The poem shows that a juicy filling inside a thin, soft and translucent wrapping are the essentials of an authentic har gow.
This dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, har 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 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.
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Before steaming
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Har gow (bottom left) served at a Chinese restaurant in the Sunset District of San Francisco
See also
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References
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- ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. Template:ISBN. p41.
- ^ Big5.China.com.cn. "China.com.cn." 廣州茶飲. Retrieved on 2009-03-17.
- ^ Yahoo.com. "Yahoo.com Script error: No such module "webarchive".." 街坊盅頭飯. Retrieved on 2009-03-15.
- ^ Page Module:Citation/CS1/styles.css has no content.Yap, Victoria (2020-02-05). "Dim Sum, a Beginner's Guide to the Cantonese Cuisine". Honest Food Talks. Retrieved 2020-10-30.
- ^ Page Module:Citation/CS1/styles.css has no content."广州早茶"四大天王"有哪些？" [What are the “Four Heavenly Kings” of Guangzhou morning tea (dim sum)?]. Sohu (in 中文). Retrieved 2020-10-30.
- ^ a b Page Module:Citation/CS1/styles.css has no content."读懂广州 走进凤阳之五丨老广钟爱的虾饺，发源地就在五凤村！". haizhu.wsqejt.com. Retrieved 2025-01-14.
- ^ a b Page Module:Citation/CS1/styles.css has no content."虾饺之"雪白""嫣红"大比拼_深圳新闻网". www.sznews.com. Retrieved 2025-01-14.
- ^ Page Module:Citation/CS1/styles.css has no content.何, 世晃 (2018). 经典粤点技法. 广东科技出版社. ISBN 9787535970107.
- ^ Page Module:Citation/CS1/styles.css has no content."一盅两件叹世界 人间至味是清欢 - 广州市人民政府门户网站". www.gz.gov.cn. Retrieved 2025-01-14.
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