Har Gow

　　Har Gow

　　虾饺

　　Plump and juicy, with chunks of shrimp barely visible through translucent dough, har gow are one of the most widely recognized dim sum classics. The wheat starch skin thatencases the filling is cut with tapioca to give it extra stretchiness. These are one of the most difficult dumplings to make properly: the skin should be translucent yet sturdy, slightly chewy but not tough, with perfectly cooked, crisp shrimp inside. Our recipe enhances the shrimp with bits of pork fat in the stretchy, delicate wrapper.

　　饱满多汁，通过半透明的面皮若影可见的大块的虾，虾饺是经典点心里面最广为人知的。小麦淀粉包裹着馅料，木薯淀粉让它弹性十足。这种是最难做好的饺子之一：这种表皮应该是半透明的，劲道耐嚼但是不硬，经过完美的烹饪，里面的虾子鲜脆多汁。我们的配方是虾子里面会加一些肥肉，表皮也会做得弹力十足，精致美味。