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Har gow (Chinese: 蝦餃; pinyin: xiājiǎo; Jyutping: haa1 gaau2; lit. 'shrimp jiao'), also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. [1] It is made of shrimp meat, and steamed in a flour wrapper.
Pottery dumpling and delicacies from a Tang-dynasty tomb. In China, several folk stories explain the origin of jiaozi and its name.. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25–220) [2] [3] by Zhang Zhongjing [4] who was a great practitioner of traditional Chinese medicine.
Although somewhat similar, Dunlop's recipe includes a substantial amount of black vinegar in the sauce, making it much more sour. [ 4 ] A local restaurant reviewer noted the first version of the dish was introduced to Cambridge as Shanghai street food by a restaurant called Colleen's Chinese Cuisine, [ 5 ] owned by Colleen Fong, where Mary ...
Har gow: China: A dumpling served in dim sum, [14] sometimes called a "shrimp bonnet" for its pleated shape. Traditionally, should have at least seven and preferably ten or more pleats imprinted on its wrapper. The wrappers are made with boiling water, to which wheat starch, tapioca starch, oil and a small amount of salt are added. [14]
Steamed har gow (shrimp dumplings) served in dim sum. Chinese dumplings can also be based on glutinous rice instead of wheat. Zongzi (粽子), are triangular or cone-shaped, and they can be filled with red bean paste, Chinese dates, or cured meat, depending on the region. Glutinous rice dumplings are traditionally eaten during the Duanwu ...
Yau gok (油角) or jau gok (油角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries; [1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term jiaozi (餃仔).
In Guangzhou, siu mai (燒賣) and har gow (蝦餃), along with char siu bao (叉燒包), and egg tarts (蛋撻), are considered the classic dishes of Cantonese dim sum cuisine. They are collectively referred to as the "Four Heavenly Kings" of the cuisine. (Chinese: 四大天王; pinyin: sì dà tiān wáng; Cantonese Yale: sei daaih tīn wòhng).
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...