Page 38 - Valley Table - Spring 2022

HAR GOW
Origin: Guangzhou, China
Main ingredient: Shrimp There’s something otherworldly
about har gow, so much so
it’s considered one of the Four Heavenly Kings of Cantonese cuisine (along with shumai, char siu bao, and egg tarts). The dumpling is best known for its translucent dough—which appears almost crystal-like— and a delicate pink hue from the shrimp filling. “Har gow” translates to “wedding gown” in Cantonese, as its purse-like shape and color resembles traditional dresses worn in China. Its tender dough, made from wheat starch and tapioca flour, lets the shrimp shine in both presentation and flavor.
Order here: Aberdeen Seafood and Dim Sum, White Plains; Hong Kong Bakery & Bistro, Colonie; Yobo, Newburgh
SHUMAI
Origin: Guangzhou, China
or Hohhot, Inner Mongolia
Main ingredients: Ground pork and shrimp
This vase-shaped dumpling joins the har gow as one of the Four Heavenly Kings. Unlike most dumplings, which are completely wrapped by dough, shumai filling peeks out from the top, often layered with peas and crab roe. Regional varieties go beyond pork and shrimp; the paper-thin wrappers can
be stuffed with ginger, shiitake and wood ear mushrooms, scallions, and water chestnuts. Shumai translates to “burn- sell,” and was originally sold
as a snack that paired with Mongolian milk tea on the Silk Road. In ancient times, it was almost always eaten as takeout.
Order here: Cho Cho San Noodle House, Nanuet; Miso, Kingston; Mizu Sushi, Hyde Park; Momiji, Rhinebeck; Plum House Restaurant, Monroe
 SHUMAI
JIAOZI
Origin: Northern Song
Dynasty, China
Main ingredients: Minced protein (pork, tofu, shrimp, fish) or vegetables
Possibly the most iconic and common form of dumpling, the jiaozi has been credited as the inspiration for many of the dumplings on our
list. According to legend, a Chinese physician named Zhang Zhongjian invented the jiaozi during a brutal winter to help nourish friends and family suffering from frostbite, especially around their ears. Zhongjian combined lamb, black peppers, and medicinal herbs and tucked them into crescent-shaped dough. The dumplings were originally called “jiao ‘er,” meaning “tender ears” for their shape and healing properties. Jiaozi are extremely flexible in cooking style, and can be boiled, steamed, pan fried, deep fried, or served in soup. (In the U.S., jiaozi are often called potstickers.)
Order here: Goosefeather, Tarrytown; Kanda House
Thai Kitchen, Cornwall;
Mei’s Handmade Dumplings, Hudson; Palace Dumplings, Wappingers Falls; Twisted Soul, Poughkeepsie
XIAOLONGBAO Origin: Changzhou, China
Main ingredient: Pork Colloquially known as the
acronym XLB, soup dumplings have taken the world—and probably your Instagram feed— by storm. Dumplings and soup are a perfect pair, but when the soup is literally in the dough, it’s a tastebud explosion. XLB are usually steamed in bamboo baskets, called “xiaolong,”
and date back to 19th-century Shanghai. They didn’t dominate the globe until revered Taiwanese restaurant Din Tai Fung opened in the 1970s. You may be wondering: How does the soup get into the dumpling? The meat filling is mixed with aspic, a savory gelatin made with stock; when steamed, the gelatin liquifies. The best way to tackle XLBs is by placing it on a spoon, biting the tip, and then sucking the soup from the opening. (Some XLBs are made so big that you can drink the broth with a straw!) In 2006, Shanghai listed them as a protected national treasure.
Order here: Ala Shanghai Chinese Cuisine, Latham; Mister Chen, Mamaroneck
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