Har gow

Har Gow (or xia jiao in Mandarin) is a traditional Cantonese dumpling served in dim sum. The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with Siu Mai.

Etymology

The name "Har Gow" originates from the Cantonese words "har", meaning shrimp, and "gow", meaning dumpling. The Mandarin name "xia jiao" also translates to shrimp dumpling.

Ingredients and Preparation

Har Gow is made from a mixture of shrimp and bamboo shoots, wrapped in a thin, translucent skin made of wheat starch and tapioca. The dumplings are then steamed until they become translucent. The shrimp used in Har Gow is typically finely chopped or whole, depending on the chef's preference. The bamboo shoots add a crunchy texture to the filling.

History

Har Gow was first created in Guangzhou, Guangdong, around the turn of the 20th century. The dish was created to test the skills of a dim sum chef, as the dumpling's skin must be thin and translucent, yet sturdy enough not to break when picked up with chopsticks.

Cultural Significance

Har Gow is a staple of Cantonese cuisine and is one of the most popular dishes served in dim sum restaurants worldwide. It is traditionally eaten with tea in the morning or early afternoon. The dish is also a common sight during Chinese New Year celebrations, symbolizing good luck for the coming year.

See Also

• Dim sum
• Cantonese cuisine
• Siu Mai
• Chinese New Year

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