Har gow

Har gow, a traditional pastry, can be found in most restaurants and teahouse in Guangdong. Local people tend to order shrimp dumplings when they drink tea at their leisure time. Characterized by their snow-white, paper-thin and translucent pellicle, Har gow are fresh and somewhat slippery. With scrumptious and tempting taste, the fillings are even visible outside.

History:
This delicacy is believed to have originated in the teahouse of Wucu village, in the suburban region of Guangzhou in 1930s. In the beginning, materials prepared for Har gow are quite simple and is in plain forms of shape. Customers soon are addicted to this extreme fresh stuffing (made of shrimp directly caught from the river). As time goes by, Har gow is gradually made into a kind of sophisticated dim sum by chefs in the some big teahouses and restaurants. Nowadays, with enduring popularity, Har gow is widespread.

Evolution:
In modern times, their production methods are super exquisite. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. When the dough for the wrapper is properly prepared and cooked, the dumpling is slightly sticky and chewy. The shrimps are not overcooked, so they retain a slightly crisp texture. This dish is said to be the standard of judging the skill of a dim sum chef.

Tips:
1.The skin of Har gow must be thin and translucent, as well as sturdy enough to not break when picked up with chopsticks.
2.The shrimp should not be overcooked and it’s better to be proper in amount so as to be eaten in one bite.