At the table
Lift with chopsticks, supporting the soft wrapper with a spoon if needed. Remove any paper liner stuck underneath. Take a small bite first because the filling may be hot.
Contains pork, dried shrimp, peanuts, oyster sauce, sesame oil and soy sauce; the wrapper uses wheat starch. Compound seasonings may add other allergens. Confirm ingredients when needed.
The dumpling itself has no chili in this version. Soy sauce or chili sauce may be offered for dipping; add chili to taste.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Wrapper mixtures, fillings, fats and seasonings vary; this entry describes a pork-and-dried-shrimp version.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory and gently sweet, with nutty peanuts and dried-shrimp umami.
- Chili heat
- Texture
- Soft, slightly chewy wrapper around a moist filling with crunchy vegetables and peanuts.
- How it’s made
- The filling is stir-fried, enclosed in a wheat-, potato- and tapioca-starch wrapper, then steamed.
Wrapper mixtures, fillings, fats and seasonings vary; this entry describes a pork-and-dried-shrimp version.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong. Associated with Hong Kong.
About this regional connection
Guangdong: Chaozhou/Teochew identity; not an exclusive origin or restaurant claim. Hong Kong: Authored source explicitly identifies Hong Kong teahouse context.
Ask if they have it first
请问你们有潮州粉果吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Crunch inside a soft wrapper
This account describes a tradition or story, rather than an established historical fact.
A Hong Kong teahouse dim sum, fun gor brings several textures into one dumpling. Unlike a shrimp-focused har gow, this version balances meat and dried shrimp with crisp vegetables and peanuts.