Har gow are traditional Cantonese shrimp dumplings. These steamed, transparent, pleated dim sum are simple in flavor, yet a light dip in soy sauce will turn them into something surprisingly delicious.
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It is 1051 pm and I realized I have not yet blogged in June. Not doing so would end my streak of writing at least one blog a month since June 2012. 246 more words
Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.
The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. 405 more words