My sister's family had dim sum for breakfast and they Whatsapped me a picture of the Har Gau (蝦餃) that they had at a restaurant in Singapore. Looking at it, I can already tell that it is delicious.
These shrimp dumplings are transparent and smooth. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks. It must not stick to the paper, container or the other ha gow in the basket. The shrimp must be cooked well, but not overcooked. The amount of meat should be generous, yet not so much that it cannot be eaten in one bite.
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