Har gow (sometimes anglicized as "ha gow", "haukau", "hakao"; ) is a traditional
Cantonese
Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding are ...
dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
served as
dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
.
[Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p41.]
Name
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with ''
siumaai''; when served in such a manner the two items are collectively referred to as ''gar gow''-''siu mai'' ().
''Har gow'', ''
siu mai'', ''
cha siu bao
''Char siu bao'' () is a Cantonese barbecue-pork-filled ''baozi'' (bun).Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005 ''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. The buns are filled with barbecue-flavored ''cha siu ...
'', and
egg tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim s ...
s are considered the classic dishes of Cantonese cuisine and referred to as ''The Four Heavenly Kings''. ().
The name in Cantonese also means "wedding gown" as the shape of the dumpling resembles the traditional gown worn by a woman on her wedding day.
Description
These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in
Guangzhou
Guangzhou (, ; ; or ; ), also known as Canton () and alternatively romanized as Kwongchow or Kwangchow, is the capital and largest city of Guangdong province in southern China. Located on the Pearl River about north-northwest of Hong Kon ...
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.
File:Xia jiao a un restaurant japonés de Xàbia.jpg
File:03 Har Gau Shrimp Dumplings - East Harbor Seafood Palace.jpg
File:Har gow served at a Chinese restaurant in the Sunset District of SF.jpg, Har gow (bottom left) served at a Chinese restaurant in the Sunset District of SF
See also
*
Dim sum
Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
*
Shumai
''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In ...
References
{{seafood
Cantonese cuisine
Cantonese words and phrases
Dim sum
Dumplings
Hong Kong cuisine
Shrimp dishes