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Har Gow
📍 China
Cantonese steamed shrimp dumplings in a delicate, translucent wrapper.
Translucent shrimp dumplings — the test of a dim-sum master.
The ritual
Har Gow
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1
Make the clear dough
Wheat and tapioca starch make a dough that turns translucent.
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2
Fill with shrimp
Plump, seasoned shrimp fills each wrapper.
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3
Pleat 7+ times
Masters fold at least seven to ten neat pleats.
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4
Steam briefly
A few minutes of steam and the wrapper turns glassy.
A journey through time
Har Gow
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1900
Born in Canton
Har gow was created in the teahouses of Guangzhou (Canton).
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🫖
Tea & dumplings
Served as part of yum cha — “drinking tea” with dim sum.
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↗
Out to the world
Hong Kong’s dim-sum halls carried it across the globe.
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∞
A chef’s benchmark
Its thin skin and neat pleats judge a dim-sum chef.
Good to know
See-through skin
A perfect wrapper is thin enough to glimpse the shrimp inside.
Count the pleats
Seven to ten pleats is the traditional mark of skill.
Always with tea
Best enjoyed with a pot of hot Chinese tea.
Shrimp star
The filling is almost all shrimp, lightly seasoned.
See also
Azja w Cieście
