HOWTO make ice-cream gyoza

The Evil Mad Scientist Labs kitchen has a recipe for cookie-dough (eggless, if you're worried about salmonella) and ice-cream gyoza (Japanese dumplings). They look delicious.

Fold the plastic wrap over the slice of dough and roll it out until it is a little larger than your gyoza press.

Peel the plastic wrap off of one half of the circle of dough. Lay the thin dough over the press and gently push it into the center to make a depression for the ice cream.

Put a small spoonful of ice cream into the depression.

Ice Cream Gyoza

[#1 posted by apoxia, September 2, 2009 3:11 AM]

They look lovely, simple but effective.

I feel sorry for those whose eggs may have salmonella. We don't have salmonella in eggs in New Zealand, we can have all the uncooked eggs we want!

[#2 posted by jtegnell, September 2, 2009 3:25 AM]

Gyoza aren't Japanese. They're Chinese. Even Japanese will admit this, as difficult as it may be to believe.

Gyoza is just the Japanese word for it.

[#3 posted by Crispinus211, September 2, 2009 4:32 AM]

I always fill my depression with ice cream!

[#4 posted by BusinessSavage, September 2, 2009 5:13 AM]

this looks really awesome. mmmmmrrmm
@JTEGNELL: I think EVERYTHING is Chinese, if we can date it back far enough ;-)

[#5 posted by rwmj, September 2, 2009 5:29 AM]

"Gyoza press"?? I make gyoza by folding and shaping the gyoza skins with my hands ...

[#6 posted by Anonymous, September 2, 2009 5:36 AM]

i'm surprised eggless cookie dough recipes aren't more popular, since eating raw dough is one of life's greatest pleasures. there are a ton of great recipes out there! i'm fortunate enough to live with a vegan baker, so...MMM

[#7 posted by kaiza, September 2, 2009 5:37 AM]

@1-Apoxia - Um, is that right?

Also, I've never understood what seems to be a US-centric fascination with cookie dough. I mean, sure, I lick the bowl when I make cookies, but I'd rather the dough be turned into cookies...

[#8 posted by Anonymous, September 2, 2009 7:09 AM]

salmonella are usually on the outside of the egg, seldom on in the egg/yolk/white itself. and if youre still worried, just dont eat the raw dough..
also, gyoza, contrary to the chinese jiaozi, use a bit different ingredients. true tho, never heard of a gyoza-press ..

[#9 posted by Anonymous, September 2, 2009 8:52 AM]

If you wanted me to enjoy this attractive food concept story, you should not have followed it with the one about the guy who climbs into outhouse pits. I'm thinking of skipping lunch and dinner now... :-P

[#10 posted by TheWillow, September 2, 2009 9:30 AM]

@ #6 1) instant gratification. 2)it's yummy and has a cool texture/flavour that is very different from baked cookies.

[#11 posted by Avram / Moderator, September 2, 2009 10:53 AM]

Apoxia @1, you may want to do a bit of reading before you eat your next raw egg.

[#12 posted by EggyToast, September 2, 2009 11:06 AM]

New Zealand has Salmonella. The interior of raw eggs do not.

Almost all salmonella is in the live chicken. There've been studies, and only 0.003% of raw eggs contain any salmonella: http://www.ncbi.nlm.nih.gov/pubmed/12022671?dopt=Abstract

[#13 posted by kib, September 2, 2009 1:01 PM]

Gyoza should be deep-fried. These are no exception! Fry 'em up!
@#3: I loved that :)

[#14 posted by karengeier, September 2, 2009 8:00 PM]

please follow this up with a recipe for homemade mochi ice!

[#15 posted by Anonymous, September 3, 2009 11:49 AM]

Eggytoast:
The CDC says that salmonella can be found in eggs (http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm). I just use the Davidsons eggs so I don't have to worry about getting sick.