Yau gok or jau gok are traditional dumplings found within Cantonese cuisine originating from

Guangdong Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...

Province in China. They are most common during Chinese New Year and are consumed in Cantonese-speaking regions and communities, including

Hong Kong Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China (abbr. Hong Kong SAR or HKSAR), is a city and special administrative region of China on the eastern Pearl River Delta i ...

and

Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...

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 Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...

. A dumpling shape is formed, and then a batch of dumplings are

deep fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...

in a

wok A wok (; Pinyin: ; Cantonese ) is a deep round-bottomed cooking pan from China. It is believed to be derived from the South Asian karahi. It is common in China and similar pans are found in parts of East, South and Southeast Asia, as well as ...

Salty

The savory version are generally called ''haam gok zai'' (). There is a range of popular fillings that varies depending on regional culture. Common ingredients include

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

, pieces of

Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean s ...

s, pieces of

Chinese black mushroom The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. Ta ...

Sweet coconut

The sweet coconut version are generally called ''tim gok zai'' (). The standard filling has desiccated (dried) coconut crumbs mixed with sugar. After the frying, this version is crunchy. This version is suitable for

vegetarians Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism ma ...

References

{{Portal bar, Food, China Cantonese cuisine Cantonese words and phrases Chinese New Year foods Deep fried foods Dim sum Dumplings

Names

Preparation

Salty

Sweet coconut

See also

References