After cooking, the wrapper becomes somewhat translucent, and therefore ha gow is sometimes called crystal shrimp dumplings (水晶蝦餃).

This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as ha gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).

[2][3] Ha gow, shumai, cha siu bao, and egg tarts are considered the classic dishes of Cantonese dim sum cuisine and referred to as The Four Heavenly Kings.

(Chinese: 四大天王; pinyin: sì dà tiān wáng; Cantonese Yale: sei daaih tīn wòhng).

The unique flower of Lingnan in full repose.The poem shows that nice and juicy filling inside a thin, soft and translucent wrapping are the essentials of an authentic har gow.