These shrimp dumplings are the classic har gow style, with plump pieces of shrimp wrapped in a pleated, translucent skin and steamed in bamboo baskets. The kitchen emphasizes a generous shrimp ratio and a thin wrapper, making them feel more delicate and seafood-focused than some heavier versions. Biting into one gives a gentle snap from the shrimp and a soft, lightly chewy casing that stays intact when lifted with chopsticks. Dim sum regulars often treat this basket as a standard order alongside siu mai and other steamed dumplings, and feedback frequently notes that they travel well across multiple visits.