Har Gow
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Har gow
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Har Gow (Cantonese: hāa gáau; Simplified Chinese: 虾饺; Traditional Chinese: 蝦餃; Pinyin: Xiājiǎo) are steamed dumplings with a thin, translucent wrapper and a plump shrimp filling. They are among the most iconic plates of Cantonese Dim Sum and yum cha culture in Guangdong and Hong Kong.[1]
Characteristics
The hallmark is a delicate wheat-starch wrapper that turns glossy and nearly clear when steamed, showing pink shrimp inside. Pleats are usually neat and the dumpling should be juicy without a tough skin.
Ingredients (overview)
Fillings center on shrimp, often with bamboo shoot or other crisp vegetables, lightly seasoned. Wrappers use wheat starch (and sometimes tapioca starch) rather than ordinary dumpling dough. This page gives an overview rather than a single recipe.
History and culture
Har gow developed within Cantonese tea-house cuisine and became a standard for judging dim sum kitchens. They travel widely through Chinatown menus while remaining closely tied to southern Chinese brunch habits.
Serving and variations
Served in bamboo steamers during yum cha, often alongside Siu Mai and other small plates. See Dim Sum for the broader category and Hong Kong Food for regional context.