| Har gow | |
| Alternate Name: | Xia jiao, also spelled ha gau, ha gaau, ha gao, ha gow, or other variants, Vietnamese "há cảo" |
| Country: | Guangdong, China |
| Region: | Cantonese-speaking region |
| Course: | Dim sum |
| Main Ingredient: | Wheat starch, tapioca starch, shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings |
| L: | shrimp dumpling |
| P: | xiājiǎo |
| J: | haa¹ gaau² |
| Y: | hā gáau |
| Poj: | hê-kiáu hoê-kiáu |
| Showflag: | jyp |
| Tha: | ฮะเก๋า in Thai pronounced as /háʔ.kǎw/ |
| Rtgs: | hakao |
| Vie: | há cảo |
Har gow, also anglicized as ha gow, hau kau, 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 har gow is sometimes called crystal shrimp dumplings (水晶蝦餃).
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 .[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. .[4] [5]
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.