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Alternative names Xia jiao, also spelled ha gau, ha gaau, ha gao, ha gow, or other variants Main ingredients Wheat starch, tapioca starch, shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings Similar Shumai, Dim sum, Rice noodle roll, Cha siu bao, Char siu | ||
Ha gow (sometimes anglicized as "har gow"; Chinese: 蝦餃; Jyutping: haa1 gaau2; Cantonese Yale: hā gáau; pinyin: xiā jiǎo) is a traditional Cantonese dumpling served in dim sum.
Contents
Name
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài).
Description
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.
