| 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 pronounced as /th/ |
| Rtgs: | hakao |
| Vie: | há cảo |
Har gow (Chinese: c=蝦餃|p=xiājiǎo|j=haa1 gaau2|l=shrimp [[jiaozi|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).
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: t=蝦餃燒賣|p=xiājiǎo shāomài|cy=hā gáau sīu máai|first=cy||j=haa1 gaau2 siu1 maai2).[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: c=四大天王|p=sì dà tiān wáng|cy=sei daaih tīn wòhng|links=no).[4] [5]
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.
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.
