Yau gok
Alternative namesGok zai (角仔)
CourseChinese New Year dish
Place of originChina
Region or stateGuangdong, Hong Kong and Cantonese-speaking areas
Main ingredientsglutinous rice dough, various meat fillings
Yau gok
Chinese油角
Literal meaningoil dumpling
Alternative Chinese name
Chinese角仔
Literal meaningsmall dumpling

Yau gok or Jau gok is traditional dumpling recipie found within Cantonese cuisine originating from The Guangdong Province in China. They are most commonly prepared 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.

See also

References

  1. ↑ wantanmien (2012-01-14). "Chinese new year Yau kwok, 油角 (Cantonese)". youtube.com. Archived from the original on 2021-12-21. Retrieved 14 August 2012.
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