Baked Yau Gok 油角/Gok Zai 角仔 (Cantonese Sweet New Year Dumplings)

This recipe for Cantonese-Style Sweet New Year Dumplings (also known as Yau Gok 油角 or Gok Zai 角仔) is baked and not fried, with a crunchy cookie-like texture filled with a sweet, coconut and peanut filling.

Course Snack

Cuisine Asian, Cantonese, Chinese

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Calories 56kcal

Author Michelle

Ingredients

Coconut peanut filling:

80 g raw peanuts (生花生) skins removed
10 g unsweetened shredded coconut (椰絲)
10 g sesame seeds (芝麻) 5g white and 5g black sesame seeds, roasted
30 g granulated sugar (砂糖)
1 teaspoon peanut butter (花生醬)

Dough:

130 g all-purpose flour (麵粉) or 110g all-purpose flour + 20g almond flour
10 g granulated sugar (砂糖)
pinch of salt (鹽)
35 g lard (豬油) or butter, cut into tiny pieces
45 ml beaten egg (蛋) (appx 1 egg)

Instructions

Make the coconut peanut filling:

Preheat oven to 320ºF.
Add peanuts to a baking tray and roast for 25~30 minutes until slightly golden in color. Remove from heat and let cool.
Next, toast the shredded coconut and sesame seeds for about 5 minutes in the oven or until the coconut is slightly turning golden in color. Alternatively, toast in a pan on the stove top.
Add the roasted peanuts, toasted coconut, sesame seeds and sugar into a food processor.
Process into a very fine texture.
Transfer mixture to a small bowl. Add in 1 teaspoon of peanut butter and mix well until the texture is not too loose or sandy.
Set aside.

Make the dough:

To a medium bowl, add in flour, sugar and salt. Mix well.
Add in lard or cubed butter, and mix until it resembles a corn meal texture.
Add in beaten egg, give it a mix and knead into a smooth dough. If the dough feels too dry, add a tiny bit of extra egg.
Cover with cling wrap and let the dough rest for 30 minutes.
Divide the dough into half.
Roll and flatten a piece of dough to about 1/16” thick and cut dough with a 2.5” diameter ring. Repeat with the other pieces.

Fill the dumplings:

Roll the dough further into an oval shape, slightly wet one-half edge of the dough with the remaining egg or water.
Fold the dough in half, pinch one corner, forming a funnel and fill one teaspoonful of filling, then pinch on the edges to seal into a half- moon shape.
Pleat and pinch to seal the dumpling.
Alternatively, use a 2.5” dumpling mold to shape and seal the dumplings.
Place the dumplings on a parchment paper lined pan or baking tray.

Bake:

Preheat oven to 350ºF/177°C.
Bake the dumplings for 25-30 minutes at 350ºF/177°C until slightly golden in color.
Cool completely and store in an airtight container.

Notes

Yield: appx 24 small dumplings.

Nutrition