Jau gok

Yau gok

Origin
Alternative name(s)	Gok zai (角仔)
Place of origin	China
Region or state	Guangdong, Hong Kong and Cantonese-speaking areas
Details
Course served	Chinese New Year dish
Main ingredient(s)	glutinous rice dough, various meat fillings

Jau gok
Chinese	油角
Literal meaning	oil dumpling
Transcriptions Standard Mandarin Hanyu Pinyin yóu jiǎo Hakka Romanization yiu gok Yue: Cantonese Jyutping jau4 gok3 Yale Romanization yàuh gok
Alternative Chinese name
Chinese	角仔
Literal meaning	small dumpling
Transcriptions Standard Mandarin Hanyu Pinyin jiǎo zǎi Hakka Romanization gok zai Yue: Cantonese Jyutping gok3 zai2 Yale Romanization gok jái

Jau gok or Yau 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
• 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.

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. Because of the meat ingredients, this dumpling is quite greasy.

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

• Jiaozi