Chinese · appetizer
Har Gow (虾饺)
Har Gow (虾饺) reads umami 5.2, salinity 4.7 and marine & briny 4.5 on Palate's 0–10 flavor X-ray — a Chinese appetizer, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.1 / 10
- Sweet & Fruity — 4.2 / 10
- Sour & Bright — 0.4 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 1.0 / 10
The measured notes (of 18)
Umami 5.2 · Salinity 4.7 · Marine & Briny 4.5 · Sweetness 4.2 · Nutty 4.1 · Richness 3.4 · Earthy 1.5 · Herbaceous 0.9 · Heat 0.8 · Warm Spice 0.8 · Bitterness 0.6
What's in it (8)
- 8 oz shrimp, peeled and chopped
- 1/4 cup bamboo shoots, finely diced
- 1 cup wheat starch
- 1/4 cup tapioca starch
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp sugar
Time & effort: about 45 min (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 193 kcal, 12.4 g protein, 2.2 g fat, 31.4 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix cooked shrimp with bamboo shoots, sesame oil, and seasonings.
- Prepare a translucent dough from wheat starch and tapioca starch using boiling water.
- Wrap spoonfuls of filling and pleat each dumpling before steaming for 6 to 8 minutes.
Dishes with a similar flavor shape
- Spring Rolls (春卷) — Chinese
- Egg Ochazuke — Japanese
- Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
- Hijiki no Nimono (Simmered Hijiki with Soybeans and Fried Tofu) — Japanese
- Shrimp Teriyaki Stir-Fry — Japanese
Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.