“There’s a lot of shrimp in here!” exclaimed Sam.
I took a bite of my har gow and reflexively said the same thing. Some cheaper har gow is stuffed with a lot of filler, an imbalance of too much starch powder and bamboo shoots. These har gow were almost pure shrimp, with light touches of sesame oil and white pepper. The nearly translucent dough encasing the har gow was still soft from the steamer and expertly thin.
SFGATE's dumpling columnist Margot Seeto tries some offerings from Chase Luck Bakery with her friend Samson Lee, inside the Ocean Ale House parklet, on Thursday, May 26, 2022.
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