|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|
|Literal meaning||oil dumpling|
|Alternative Chinese name|
|Literal meaning||small dumpling|
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.
There are quite a number of unofficial English names associated with this dish:
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.
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.
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.