Dish · chinese
Har Gow
Steamed dumplings with a translucent wheat starch and tapioca wrapper folded around shrimp and pork fat, a standard on any dim sum cart.
Where it comes from
Har gow developed in Cantonese teahouses in Guangzhou, where cooks used it to show off delicate wrapper work; it became a dish dim sum chefs are judged on for wrapper thinness and pleating.
What cooks argue about
Cooks argue over the ratio of wheat starch to tapioca starch, since too much wheat starch turns brittle, and over the pleat count, traditionally at least seven, as a mark of skill.
Nobody has published a har gow recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.