Yau gok (油角) or jau gok (油角) 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; 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.

Names

There are quite a number of unofficial English names associated with this dish:

Preparation

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.

Salty version

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.

Sweet version

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. After the frying, this version is crunchy. This version is suitable for vegetarians.