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Baked Yau Gok 油角/Gok Zai 角仔 (Cantonese Sweet New Year Dumplings)
5 from 9 votes

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.

Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 24
Calories: 56 kcal
Course: Snacks
Cuisine: Asian, Chinese

Ingredients

Coconut peanut filling:
  • 80 g peanuts skins removed, raw, Chinese 生花生
  • 10 g shredded coconut unsweetened, Chinese 椰絲
  • 10 g sesame seeds 5g white and 5g black sesame seeds, roasted, Chinese 芝麻
  • 30 g granulated sugar 砂糖
  • 1 teaspoon peanut butter Chinese 花生醬
Dough:
  • 130 g all-purpose flour or 110g all-purpose flour + 20g almond flour, 麵粉
  • 10 g granulated sugar 砂糖
  • pinch salt Chinese 鹽
  • 35 g lard or butter, cut into tiny pieces, Chinese 豬油
  • 45 ml egg appx 1 egg, beaten, Chinese 蛋

Instructions

Make the coconut peanut filling:
    Cup of Yum
  1. Preheat oven to 320ºF.
  2. Add peanuts to a baking tray and roast for 25~30 minutes until slightly golden in color. Remove from heat and let cool.
  3. 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.
  4. Add the roasted peanuts, toasted coconut, sesame seeds and sugar into a food processor.
  5. Process into a very fine texture.
  6. 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.
  7. Set aside.
Make the dough:
  1. To a medium bowl, add in flour, sugar and salt. Mix well.
  2. Add in lard or cubed butter, and mix until it resembles a corn meal texture.
  3. 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.
  4. Cover with cling wrap and let the dough rest for 30 minutes.
  5. Divide the dough into half.
  6. 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:
  1. Roll the dough further into an oval shape, slightly wet one-half edge of the dough with the remaining egg or water.
  2. 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.
  3. Pleat and pinch to seal the dumpling.
  4. Alternatively, use a 2.5” dumpling mold to shape and seal the dumplings.
  5. Place the dumplings on a parchment paper lined pan or baking tray.
Bake:
  1. Preheat oven to 350ºF/177°C.
  2. Bake the dumplings for 25-30 minutes at 350ºF/177°C until slightly golden in color.
  3. Cool completely and store in an airtight container.

Notes

  • Yield: appx 24 small dumplings.

Nutrition Information

Calories 56kcal (3%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 0.001g (0%) Cholesterol 7mg (2%) Sodium 5mg (0%) Potassium 43mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 84IU (2%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 56

% Daily Value*

Calories 56kcal 3%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.001g 0%
Cholesterol 7mg 2%
Sodium 5mg 0%
Potassium 43mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 84IU 2%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.