The shrimp must be cooked well, but not overcooked. It must not stick to the paper, container or the other ha gow in the basket. This is why, on many menus, Har Gow is also named crystal shrimp dumpling ().
SHRIMP DIM SUM DUMPLINGS SKIN
Make the perfect dough for Har Gow The unusual, translucent skin of Har Gow makes it stand out among the Chinese dumpling family.
The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. These Chinese-inspired steamed pork and shrimp dumplings (otherwise known as Siu Mai) are a quick and tasty starter that you can easily make at home using. It’s called Har Gow (, crystal shrimp dumplings), a classic Cantonese dish that you can find in any dim sum restaurants. Traditionally, ha gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. This dish is said to be the one that the skill of a dim sum chef is judged on. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. These shrimp dumplings are transparent and smooth. (Chinese: 四大天王 pinyin: sì dà tiān wáng Cantonese Yale: sei daaih tīn wòhng). 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. 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 ( Chinese: 蝦餃燒賣 pinyin: xiājiǎo shāomài Jyutping: haa1 gaau2 siu1 maai2 Cantonese Yale: hā gáau sīu máai). The dumpling is sometimes called a shrimp bonnet for its pleated shape. 'shrimp jiao') is a traditional Cantonese dumpling served as dim sum. Har gow (sometimes anglicized as "ha gow", "haukau", "hakao" Chinese: 蝦餃 Jyutping: haa1 gaau2 Cantonese Yale: hā gáau pinyin: xiājiǎo lit.
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