Har Gow, also known as Hakau, is a traditional Cantonese dim sum dish that consists of steamed dumplings filled with shrimp. Here’s a detailed description of this popular delicacy:
Har Gow features a translucent, delicate, and slightly chewy wrapper made from a combination of wheat starch and tapioca starch. The dumpling skin is meticulously crafted to be thin yet strong enough to hold the filling. The filling is primarily made of fresh shrimp, which is finely minced and mixed with seasonings such as soy sauce, sesame oil, and a hint of sugar. Some variations may also include water chestnuts or bamboo shoots for added crunch and texture.
The preparation of Har Gow requires great skill and precision. Each dumpling is carefully assembled by placing a small portion of the shrimp filling in the center of the wrapper. The edges of the wrapper are then pleated, creating a distinctive shape with a pleated top and a smooth, rounded bottom.
Once assembled, the Har Gow is steamed to perfection. The steaming process cooks the shrimp filling while keeping it juicy and succulent. The result is a delectable combination of tender shrimp encased in a translucent wrapper, bursting with savory flavors.
Har Gow is commonly served as part of a dim sum spread, typically accompanied by other dumplings, steamed buns, and small plates. It is often enjoyed with a dipping sauce made from a combination of soy sauce, vinegar, and chili oil.
With its delicate appearance and flavorful filling, Har Gow has become a beloved dim sum dish enjoyed by people around the world. Its unique blend of textures and flavors make it a delightful treat for any dim sum enthusiast.