Har gow is a dim sum staple in Cantonese cuisine. It is prepared by filling wrappers with shrimp, bamboo shoots, and seasonings. The pouch-shaped dumpling is then steamed in a bamboo basket until translucent. When the dough for the wrapper is properly prepared and cooked, the dumpling has a slightly sticky, chewy texture. Ingredients vary regionally, but most versions contain sesame oil, salt, sugar, and sherry. Other versions may contain oyster sauce, water chestnuts, , scallions, or ginger.
The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, ''har gow'' should have at least seven and preferably ten or more pleats imprinted on its wrapper. Many dim sum customers refer to ''har gow'' as the test of quality when judging a dim sum establishment, though much less in more modern times.
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