Har Gow

Har Gow Recipe - Authentic Chinese Dim Sum Dish

Region / culture: China | Preparation time: 30 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Har Gow, also known as shrimp dumplings, is a popular Cantonese dim sum dish that is enjoyed by many around the world. These delicate dumplings are filled with a savory mixture of shrimp, pork fat, bamboo shoots, and seasonings, all wrapped in a translucent and chewy dough.

History

Har Gow has a long history that dates back to the early 20th century in Guangzhou, China. It is believed to have been created by a chef who wanted to create a dumpling that showcased the freshness and sweetness of shrimp. Over the years, Har Gow has become a staple in Cantonese cuisine and is now enjoyed in dim sum restaurants worldwide.

Ingredients

Har Gow Dough

2 tbsp potato starch
1 cup wheat starch
0.25 tsp salt
0.5 cup boiling water, plus 3 tbsp Boiling water
1 tsp lard

Filling

wheat starch for dusting
0.5 lb (227 g) Raw shrimp, peeled and chopped
0.25 lb (113 g) Precooked salad shrimp, chopped
2 oz (57 g) pork fat, chopped fine
0.25 cup bamboo shoots, chopped
0.25 tsp Ground white pepper
0.25 tsp Grated fresh ginger
0.5 tsp salt
0.5 tsp sesame oil
1 tbsp Chopped green onion
1 egg white
1 tbsp Dry sherry
1 tbsp cornstarch

How to prepare

Place all filling ingredients in a bowl and mix well, using your hands until the ingredients form a smooth and rather firm stuffing.
This process should take approximately 2 minutes.
For the dough, measure both starches and salt into a small mixing bowl.
Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough.
Avoid overworking the dough. Add the lard in small pinches and then knead until smooth.
Once the dough is smooth, after about 2 minutes of kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping.
To shape the dumplings, take a little more than 1 tsp of dough from the ball.
Keep the remaining dough covered with the bowl. Roll the small amount into a ball and place it onto a floured marble board.
Roll it out into a circle with a diameter of approximately 3 inches.
Place 1 tsp of the shrimp filling in the center of the dough circle and fold it over into a half-moon shape.
Use a small amount of water to seal the edges, ensuring that all the air is gently pressed out.
If desired, you can create small pleats in the dough for added decoration.
Steam the dumplings on an oiled bamboo steaming rack for 12 minutes.

Variations

You can add diced water chestnuts or mushrooms to the filling for added texture and flavor.
For a spicy kick, add a small amount of chili paste or Sriracha to the filling mixture.
Substitute the shrimp with ground chicken or pork for a different flavor profile.

Cooking Tips & Tricks

Be sure to use fresh shrimp for the filling to ensure the best flavor.

- When shaping the dumplings, make sure to seal the edges tightly to prevent the filling from leaking out during steaming.

- Steam the dumplings on an oiled bamboo steaming rack to prevent sticking.

- Serve the Har Gow immediately after steaming for the best texture and flavor.

Serving Suggestions

Har Gow is traditionally served as part of a dim sum spread, alongside other dumplings, buns, and small dishes. It pairs well with a hot cup of tea or a cold beer.

Cooking Techniques

Steaming is the traditional cooking technique for Har Gow, as it allows the dumplings to cook gently and retain their delicate texture. Make sure to steam the dumplings over high heat for the best results.

Ingredient Substitutions

If you cannot find wheat starch, you can substitute it with cornstarch or tapioca starch. You can also use vegetable shortening in place of lard for the dough.

Make Ahead Tips

You can prepare the filling and dough for Har Gow ahead of time and store them in the refrigerator until ready to assemble and steam. This is a great time-saving tip for busy cooks.

Presentation Ideas

Arrange the steamed Har Gow on a serving platter and garnish with thinly sliced green onions or a sprinkle of sesame seeds for a beautiful presentation.

Pairing Recommendations

Har Gow pairs well with other dim sum dishes such as siu mai, char siu bao, and egg tarts. Serve with a side of soy sauce, chili oil, or black vinegar for dipping.

Storage and Reheating Instructions

Leftover Har Gow can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam the dumplings for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Har Gow contains approximately 150 calories.

Carbohydrates

Each serving of Har Gow contains approximately 15 grams of carbohydrates.

Fats

Each serving of Har Gow contains approximately 5 grams of fats.

Proteins

Each serving of Har Gow contains approximately 10 grams of proteins.

Vitamins and minerals

Har Gow is a good source of vitamin B12, selenium, and iron.

Alergens

Har Gow contains shellfish (shrimp) and wheat.

Summary

Har Gow is a delicious and nutritious dish that is relatively low in calories and high in protein. It is a good source of vitamins and minerals, making it a healthy choice for dim sum lovers.

Summary

Har Gow is a classic Cantonese dim sum dish that is loved for its delicate flavors and textures. With a savory shrimp filling wrapped in a chewy dough, these dumplings are a must-try for any dim sum enthusiast. Enjoy them steamed and hot, with your favorite dipping sauce on the side.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl eager to learn the art of cooking from my own grandmother. She was a talented chef who had a knack for creating the most delicious dishes out of simple ingredients. I remember watching her in the kitchen, her hands moving with precision as she prepared each dish with love and care.

One day, as I sat at her kitchen table watching her work her magic, she looked over at me with a twinkle in her eye. "Today, we are going to make something special," she said. "We are going to make har gow."

I had never heard of har gow before, but I was excited to learn something new. My grandmother explained that har gow were traditional Chinese shrimp dumplings, steamed to perfection and bursting with flavor. She told me that the secret to making the perfect har gow was in the dough – it had to be soft and pliable, yet strong enough to hold the filling without breaking.

As we began to work on the dough, my grandmother shared with me the story of how she had learned to make har gow herself. She told me that she had first discovered the recipe when she was a young bride, eager to impress her new husband with her cooking skills. She had sought out the help of an elderly woman in her village who was known for her delicious dumplings, and had spent hours watching and learning from her.

The elderly woman had been patient and kind, teaching my grandmother the secrets of making the perfect dough and filling for har gow. She had shown her how to select the freshest shrimp, how to season them just right, and how to wrap them in the delicate dough without tearing it. My grandmother had been a quick learner, and soon she was able to make har gow that rivaled even the best in the village.

As we worked on the dough together, my grandmother shared with me the tips and tricks that the elderly woman had taught her all those years ago. She showed me how to knead the dough until it was smooth and elastic, how to roll it out into thin circles, and how to fill each dumpling with just the right amount of shrimp mixture. She taught me how to pleat the edges of the dough to create the signature shape of a har gow, and how to steam them until they were cooked through.

By the time we had finished making the har gow, I felt like I had truly mastered the art of dumpling making. My grandmother smiled at me proudly, her eyes twinkling with satisfaction. "You have done well, my dear," she said. "You have learned a valuable skill that will serve you well for years to come."

And she was right. Over the years, I have made har gow many times, always thinking back to that day in my grandmother's kitchen when I first learned how to make them. The recipe has become a cherished tradition in our family, passed down from generation to generation. And every time I make har gow, I am reminded of the love and patience that my grandmother showed me as she taught me the art of cooking.