Gyoza presses, also called dumpling, potsticker, or dough presses, are readily available and can be found relatively cheaply. We found ours at Daiso, a Japanese dollar store chain.
We used this recipe from Cupcake Project for eggless cookie dough for “raw” eating rather than baking. That’s a good idea because what we’re making here is not baked or fried, just simply cookie dough and ice cream. You can also use your favorite recipe or even store bought dough (and make your own judgement call about eating raw dough that contains eggs). Mix up the dough, roll it into a log, wrap in plastic and refrigerate until it is well chilled. Don’t add any chocolate chips or other crunchies that will add texture to your dough. You want it to be smooth for rolling out thinly.
Cut a slice of dough off of the log onto a piece of plastic wrap.
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.
Close the press carefully but firmly until the two sides are squeezed together. Carefully open the press, using the plastic wrap to pull the dough away from the press. The dough has a tendency to crack along the edges, but can be pressed back together.
After you remove the gyoza from the press, trim any excess cookie dough off the edges with a knife. You can reuse the excess dough for more gyoza; just be sure to chill it again first. Put the finished gyoza in the freezer until you’re ready to serve. The frozen dough will insulate the ice cream and keep it from melting, and has a wonderful texture. Once you’ve made one and have a feel for how thin the dough should be, you may want to roll out all of your remaining dough slices. Then you can fill them one after another, putting each one in the freezer as they’re completed.
Once they’re thoroughly frozen, serve with chocolate dipping sauce.
Related stories: Edible Origami and Dessert Sushi.