Chinese food is famous for its variety and flavor. One ingredient that isn’t as well known but is just as tasty in Chinese cooking is kow. If youve ever wondered what kow is in Chinese food, youre in the right place. In this article, well delve into the world of kow and explore its significance in Chinese culinary traditions.
As someone who loves exploring new cuisines, I’m always eager to try iconic dishes from around the world. On a recent trip to a local dim sum restaurant, I decided to order the Shrimp Kow, a menu item I’d heard great things about but never actually tasted After just one bite, I realized I’d been missing out on something special!
Shrimp Kow has a reputation for being one of the most delicious dim sum dishes. But if you aren’t familiar with Cantonese cuisine, you may find yourself wondering – what exactly is Shrimp Kow? In this article, I’ll walk you through everything you need to know about this classic dish so you can fully appreciate it.
What is Shrimp Kow?
Shrimp Kow (also spelled Shrimp Ko) is a type of dumpling served in Cantonese dim sum. It features a translucent wheat starch wrapper filled with a chunky mixture of shrimp and other ingredients. Some key facts about Shrimp Kow:
- Known as “har gow” or “ha gow” in Cantonese
- A specialty of dim sum restaurants
- Delicate, thin wrappers made from wheat and tapioca starch
- Filled with shrimp and often bamboo shoots
- Served steamed or fried
- Dipped in soy sauce, vinegar, or chili oil
So in essence, Shrimp Kow is the Cantonese version of a shrimp dumpling But the unique fillings and wrappers set it apart from other dumplings you may have tried
Origins of the Dish
Shrimp Kow traces its origins back to the early 20th century in the Guangdong province of China Cantonese chefs began experimenting with different types of dumplings It quickly became popular, likely due to the tender shrimp and the see-through wrappers that allowed diners to glimpse the fillings inside.
Since then, Shrimp Kow has exploded in popularity across the globe. It’s now a menu staple at dim sum restaurants worldwide. However, it remains an important part of Cantonese food culture and cuisine.
Common Fillings and Ingredients
Let’s talk more about what goes inside this iconic dumpling. While shrimp is the star ingredient, Shrimp Kow often contains other fillings too:
- Shrimp – chopped into small pieces
- Bamboo shoots – add crunch
- Water chestnuts – also add crisp texture
- Mushrooms – like shiitake or wood ear mushrooms
- Garlic – minced or chopped
- Ginger – grated for flavor
- Scallions – sliced thin
- Soy sauce – for salty flavor
- Rice wine – adds sweetness
- Sesame oil – nutty aroma
The fillings provide a wonderful contrast of textures. You get tender shrimp and bamboo shoots along with crunchy water chestnuts. The garlic, ginger, and soy sauce amp up the flavor.
The Signature Wrapper
Perhaps the most distinctive part of Shrimp Kow is the unique wheat starch wrapper. It has a nearly transparent, shiny appearance and an ultra-thin, delicate texture. To make the wrapper:
- Wheat starch is mixed with boiling water
- A small amount of tapioca starch is also added
- The mixture is kneaded until very smooth
- Allowed to rest, then rolled out thin
It takes true skill to roll out the wrappers paper thin without tearing them. The translucence allows you to see the colorful fillings inside each dumpling.
Cooking Methods
Shrimp Kow can be prepared either steamed or fried.
Steamed – This is the traditional cooking method. The dumplings are lined in a bamboo steamer and steamed until the wrapper becomes translucent with a chewy, slippery texture.
Fried – Pan-fried Shrimp Kow has a crispy bottom and tender top. The dumplings may be brushed with egg wash before frying.
Both versions offer a satisfying mix of textures. Steamed is more common, but fried is popular in some regions.
How to Eat and Serve
Part of the fun of eating dim sum is the creative sauces and sides. Here are some ways to enjoy Shrimp Kow:
- Dip in soy sauce, rice vinegar, or chili oil
- Garnish with slivered scallions
- Sprinkle with sesame seeds
- Mix with hot Chinese mustard
- Serve alongside rice noodles or congee
- Pair with yellow chives, bok choy or Chinese broccoli
I like to sample a few different dipping sauces to find new flavor combinations. A bite of steamed Shrimp Kow dipped in chili oil is hard to beat!
Common Questions about Shrimp Kow
If you’re new to this iconic dim sum dish, chances are you have some questions. Here are answers to some frequently asked questions:
What does “kow” mean?
Kow refers to the Cantonese word for dumpling. So Shrimp Kow literally translates to shrimp dumpling.
Do you eat the wrapper?
Yes! The translucent wheat starch wrapper might look too delicate to eat, but it has a wonderful soft, slippery texture and complements the filling.
Can you freeze and reheat them?
You can absolutely freeze uncooked Shrimp Kow to enjoy later. Reheating works best by steaming or pan frying frozen dumplings until hot.
Are there vegetarian fillings?
Some dim sum restaurants offer Shrimp Kow with vegetable or tofu fillings rather than shrimp. But traditionally, the dumplings contain seafood.
Tips for Making Shrimp Kow at Home
Want to try your hand at making Shrimp Kow at home? Here are some helpful tips:
- Use fresh, deveined shrimp – chop into small pieces
- Mix up the fillings – try adding crab, pork, or water chestnuts
- Knead the dough well – at least 10 minutes until extremely smooth
- Roll wrappers as thin as possible without tearing
- Work quickly so wrappers don’t dry out
- Use dumpling folds to seal in the filling
- Steam in a single layer to prevent sticking
It takes some trial and error, but homemade Shrimp Kow is very rewarding. I suggest starting with a small batch your first try.
Where to Enjoy Authentic Shrimp Kow
If you don’t want the hassle of making Shrimp Kow at home, look for restaurants that serve authentic Cantonese dim sum. Here are some places to savor high-quality Shrimp Kow:
- Hong Kong style tea houses or dim sum parlors
- Cantonese restaurants in Chinatowns worldwide
- Specialty dumpling shops
- Dim sum carts and lunch spots in Hong Kong
- Upscale Cantonese fine dining restaurants
Talk to your server to find out which dish is the Shrimp Kow on the menu if it’s labeled differently. And be sure to order some for the table to share!
Discovering a New Favorite Dish
For me, part of the joy of food is discovering iconic dishes from around the globe that I’ve never experienced before. Shrimp Kow has quickly become one of my absolute favorite dim sum delicacies. I love the tender shrimp filling contrasted with the slight chew of the translucent wrappers. It’s a dish I now have to order every time I visit a dim sum restaurant.
The Role of Kow in Chinese Cooking
In Chinese cooking, kow is the base for many dishes and is an important source of carbs for the Chinese It is often steamed or boiled and served alongside flavorful meats, vegetables, and sauces. Also, kow is used to make congee, a popular Chinese dish that is a type of rice porridge that people like for breakfast or as a comfort food.
Types of Kow in Chinese Cuisine
In Chinese cooking, there are several varieties of kow that are commonly used. These include:
- Jasmine Rice: This type of rice is often used in Chinese cooking because it has a sweet smell and a slightly sticky texture. It goes well with a lot of different foods and is a must-have in many Chinese homes.
- Glutinous Rice: This type of rice sticks together when it’s cooked, so it’s also called “sticky rice.” It’s often used to make sweets like dumplings and rice cakes.
- Brown rice is a healthier option than white rice. It is also a type of kow that is used in Chinese food. It tastes like nuts and is chewy, which makes it a popular choice among health-conscious people.