With plump shrimp wrapped in a thin, stretchy, translucent dough, har gow may well be the most popular dim sum classic of all.
Marinating the shrimp with baking soda helps keep them plump and crisp as they steam.A hot water dough made with pure wheat starch is easily malleable and forms a translucent shell when steamed.
The trickiest part of making this dumpling is getting the right texture for the skin. Unlike siu mai and , the skin of a har gow—made from a combination of wheat and tapioca starches—is translucent and slightly chewy. If you're not used to pleating dumpling skins, wrapping these can be a little tricky. Check out some
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