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Steamed shrimp dumplings, also known as “har gow” in Cantonese cuisine, are a classic dim sum dish cherished for their delicate flavor and tender texture. These translucent parcels of delight are a testament to the artistry of Cantonese cuisine, showcasing the expertise of dim sum chefs in crafting intricate yet delectable morsels.
At the heart of steamed shrimp dumplings lies a filling made from fresh shrimp, typically mixed with a combination of seasonings such as soy sauce, sesame oil, ginger, and sometimes a hint of sugar or rice wine. The shrimp mixture is carefully seasoned to enhance its natural sweetness and delicate taste, resulting in a filling that is both flavorful and fragrant.
The dumpling wrapper, made from a mixture of wheat starch and tapioca flour, is rolled out into thin circles and carefully filled with a spoonful of the shrimp mixture. The edges of the wrapper are then pleated and pinched together to form a small pouch, resembling a delicate flower bud ready to bloom.
Once assembled, the dumplings are steamed to perfection, allowing the flavors of the shrimp filling to meld together while maintaining its tender texture. Steaming also imparts a subtle sweetness to the dumpling wrapper, creating a harmonious balance of flavors and textures in each bite.
Steamed shrimp dumplings are typically served piping hot, straight from the bamboo steamer baskets in which they were cooked. They are often accompanied by a dipping sauce made from soy sauce, rice vinegar, and chili oil, adding a tangy and spicy kick to complement the subtle sweetness of the dumplings.
These delectable dumplings are not only a feast for the taste buds but also a visual delight, with their translucent wrappers showcasing the vibrant orange hue of the shrimp filling within. Whether enjoyed as a light snack or as part of a lavish dim sum spread, steamed shrimp dumplings are sure to impress with their delicate flavor and elegant presentation.
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