| Yau gok | |
| Alternate Name: | Gok zai (角仔) |
| Country: | China |
| Region: | Guangdong, Hong Kong and Cantonese-speaking areas |
| Course: | Chinese New Year dish |
| Main Ingredient: | glutinous rice dough, various meat fillings |
Yau gok (油角) or Jau gok (炸角) is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China. The term gok (角) reflects the crescent shape of the pastries;[1] they differ from the connotation of steamed or pan-fried Chinese dumplings, normally associated with the phonetically similar term Jiaozi (餃仔). They are most commonly prepared during Chinese New Year, and 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 pastry wrap is first made of glutinous rice dough. A crescent shape is formed to hold the fried ingredients used as filling. A batch of the pastries are either baked or deep fried in a wok.[2]
The savory version is generally called haam gok zai . There is a range of popular fillings that vary depending on regional culture. Common ingredients include pork, Chinese sausages, and Chinese black mushroom.[3]
The sweet version is generally called tim gok zai . The standard filling comprises grounded peanuts, white sesame seeds, and desiccated (dried) coconut crumbs mixed with sugar.[4] After the frying, this version is crunchy. This version is suitable for vegetarians.