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.
Versions
Nobody has published a har gow here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bamboo shoots
peanut oil