Har Gow 蝦餃 and Dim Sum

Har gow are typically smaller than most other Chinese dumplings, and they are always made in the shape of a pouch. Beyond the dough type of har gow, this pouch shape is what makes har gow immediately recognizable and distinct. Har gow are difficult to prepare only if you aim to make very small and neat ones. In this case, har gow will prove to be quite difficult to make, however, most dim sum places do not aim to have these sorts of har gow. In researching how to make these dumplings, it is suggested to start out with ones that are a little bigger and scale down in size as you gain dexterity. Traditionally, har gow should have at least seven pleats on each dumpling; preferably they will have ten or more pleats. As with many other dumplings throughout the world, the more pleats a dumpling has, the more “professional” it is and the more experienced the maker supposedly is. The key to having a successful har gow is making sure that the filling is sealed up well inside of the dough once it is folded. While har gow are most commonly seen in the shape of a pouch, you can also make these dumplings as half-moons and they’ll have a very similar taste, however, traditionally, har gow are made in the shape of a pouch.