Yau gok

Alternative names	Gok zai (角仔)
Course	Chinese New Year dish
Place of origin	China
Region or state	Guangdong, Hong Kong and Cantonese-speaking areas
Main ingredients	glutinous rice dough, various meat fillings
Media: Yau gok

Yau gok or jau gok are traditional dumplings found within Cantonese cuisine originating from Guangdong Province in China. They are most common during Chinese New Year and are consumed in Cantonese-speaking regions and communities, including Hong Kong and Malaysia.

Names

There are quite a number of unofficial English names associated with this dish:

• Oil dumplings
• Peanut Puff
• Crispy triangles
• Fried oil dumplings
• New year dumplings
• Chinese new year dumplings
• Oil horn
• Pot stickers

Preparation

The dumpling wrap is first made of glutinous rice dough. A dumpling shape is formed, and then a batch of dumplings are deep fried in a wok.^[1]

Salty

The savory version are generally called haam gok zai (simplified Chinese: 咸角仔; traditional Chinese: 鹹角仔; pinyin: xián jiǎo zǐ; Jyutping: haam⁴ gok³ zai²). There is a range of popular fillings that varies depending on regional culture. Common ingredients include pork, pieces of Chinese sausages, pieces of Chinese black mushroom.

Sweet coconut

The sweet coconut version are generally called tim gok zai (Chinese: 甜角仔; pinyin: tián jiǎo zǐ; Jyutping: tim⁴ gok³ zai²). The standard filling has desiccated (dried) coconut crumbs mixed with sugar. After the frying, this version is crunchy. This version is suitable for vegetarians.