What is Har Gow? Har Gow is perhaps one of the most well known Cantonese dishes, as well as being perhaps the best part of a dim sum meal. What though exactly is it? What are the roots and where can I get me some?
What the Dim Sum?
I won’t go crazily into what dim sum is, as this has bene covered before, but to sum up it is a melee of dishes, many of which are dumplings that are served as part of “dim sum”.
Dim Sum is not just a massive part of Guangdong and Hong Kong cuisine, but has now become somewhat of a global phenomena. Traditional eaten as a late breakfast, lunch, or early dinner, there is not exactly a set list of what you must have, but there are certainly favorites. One of these is Har Gow.
What the Har Gow?
Spelt in a number of different ways, such as ha how, and hai kai the dish is essentially a Chinese dumpling. In it a shrimp is boiled in a wheat wrapper that because of the oil becomes translucent. This means that when the dish is served while there is still some white, the shrimp can be readily seen. This not only makes the dish attractive, but combined with the aroma makes it a firm favorite.
Other ingredients include pork fat, tapioca, and various flavorings depending on who is cooking it. And while there are numerous knockoffs – I am talking about you Dim Sum Avenue, it is only authentic in the Pearl River Delta.
The mastery of Har Gow
Originally invented in the backstreets of Guangzhou it is said that a dim sum chef is judged on how he can prepare Har Gow. This is because the skin needs to be so thin that the shrimp can visible be seen.
On the other hand if you make the skin too damned thin then the moment you pick it up with a chopstick the shrimp falls out. It is not only sad when this happens, but some even say a dragon does each time……
It does not stop there though, with the chef also needing to avoid it sticking to the plate, or paper, as well as the shrimp fitting the dumpling. And then there is the shrimp, which for obvious reason cannot be overcooked, as well as not tasking like rubber.
Should you be lucky enough to deal with a talented chef then the labour sensation is so good you will not just be fighting it out to finish the plate, but ordering more. I do not think I have ever had dim sum without ordering extra Har Gow.
And as for the taste? In some respects it is similar to potstickers and other wheat based dumplings, but is also extremely unique. This is due to the Cantonese seasoning, as well as the juxtaposition of the shrimp, with the dumpling and how the oil interacts with it. Combo this with some Guangdong hot sauce and you are onto a winner.
The best har gow?
To discuss the best har gow is to discuss the best dim sum, which is no easy question. This is because this is not just a cooking style, or a dish, but an institution.
This means that there are restaurants that are quite literally in the tens of thousands of dollars to visit. These are not the kind of places I tend to hang out. Therefore I can but list a few of my favorites! These include at he riverside of Lamma Island in Hong Kong, as well as Chiu Chao Garden and Grand Restaurant, which are both by my new office.
And yes while they are available nationwide and indeed globally, like any truly great dish the only way to truly have them is where they originated from.
To try dim sum and indeed see China, check out my tours, as well as my personal services.