Xia jiao, also spelled ha gau, ha gaau, ha gao, ha gow, or other variants|
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Wheat starch, tapioca starch, shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame oil, soy sauce, sugar, and other seasonings|
Cookbook: Ha gow Media: Ha gow|
Har gow (sometimes anglicized as "ha gow"; Chinese: 蝦餃; Cantonese Yale: hāgáau; pinyin: xiājiǎo) 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 siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Cantonese Yale: hāgáau sīumáai).
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.
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- ↑ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason.  (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p41.
- ↑ Big5.China.com.cn. "China.com.cn." 廣州茶飲. Retrieved on 2009-03-17.
- ↑ Yahoo.com. "Yahoo.com Archived 2008-04-04 at the Wayback Machine.." 街坊盅頭飯. Retrieved on 2009-03-15.