Shrimp Dumplings (Har Gow/虾饺)
Today, I wanted to introduce you towards the sweet and adorable Shao of FriedWontons4U. Twitter has turn out to be a fantastic platform to discover new food blogs and I discovered FriedWontons4U a few months ago. FriedWontons4U chronicles Shao’s cooking and travel adventures. Shao came from Guangzhou—the birthplace of exquisite Cantonese cuisine—so we decided on shrimp dumplings or har gow (虾饺), arguably the most well-known dim sum ever! Please welcome Shao to Rasa Malaysia and do leave her your comments. Her shrimp dumplings/har gow look absolutely inviting and yummy!
If there was ever an official mascot for dim sum, “har gow” would undoubtedly be a strong contender. Whatâ€s not to love about? Pump and juicy shrimp just barely visible through its clear dumpling skin, what a tease to the senses. A dim sum meal without it would not be complete for me. Growing up I was lucky enough to live within walking distance to many Chinese restaurants in Philadelphia, and most of my Sunday afternoons were spent eating dim sum. With all my years of eating har gow, I never tried making it until early this year. This recipe is usually a combination from what I have learned from watching how my mom and dad makes it, and how my uncle makes it…(get Shao’s shrimp dumplings or har gow Recipe after the jump)
You’ll find commonly two kinds of filling you would locate in har gow.
Variety one: A lump of shrimp meat commonly with mince size pieces of bamboo.
Variety two: Minced shrimp combined with either bamboo or water chestnut.
I prefer filling variety two. Whenever you bite into it, the elasticity of the minced shrimp mixture is often a nice contrast against the transparent skin. Do not worry about acquiring a bamboo steamer in the event you don’t have 1. Merely line a regular steamer or a plate with either napa cabbage or thin slices of carrots.
