Jau gok
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Jau gok
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| Chinese: | 油角 | ||||||||||
| Literal meaning: | oil dumpling | ||||||||||
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| alternative Chinese name | |||||||||||
| Chinese: | 角仔 | ||||||||||
| Literal meaning: | small dumpling | ||||||||||
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Jau 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.
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[edit] Names
There are quite a number of unofficial English names associated with this food item:
- Oil dumplings
- Crispy triangles
- Fried oil dumplings
- New year dumplings
- Chinese new year dumplings
- Oil horn
[edit] 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.
[edit] Variety
[edit] Salty
The savory version are generally called (鹹角仔) (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.
[edit] Sweet coconut
The sweet coconut version are generally called (甜角仔) (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.
