Imitation Gyoza Cookies

Name: Imitation Gyoza Cookies
Cuisine: American
Ingredients: 100 grams Unsalted butter; 50 grams Powdered sugar; 150 grams Cake flour; 1 dash Salt and lemon juice; 20 grams Egg white; 25 grams Almond powder; 25 grams Unsalted butter; 25 grams Powdered sugar; 1/2 Whole egg; 1/2 tsp each Cinnamon and rum; 50 grams each Raisins and walnuts; 1 dash Egg white and flour for dusting

cookpad.japan @cookpad_jp

I saw some parody sweets on Cookpad. I wanted to make some myself, so I came up with this recipe.

It's only the ingredients that are different, and everything else is just like making gyoza. You really won't feel like you're baking... Not like actual gyoza skins, these mock 'skins' are fragile and will easily tear apart. So, try to work quickly.
You can really taste the raisins and spices in these. Recipe by Majoshi san

I saw some parody sweets on Cookpad. I wanted to make some myself, so I came up with this recipe.

cookpad.japan @cookpad_jp

I saw some parody sweets on Cookpad. I wanted to make some myself, so I came up with this recipe.

Saved

Ingredients

100 gramsUnsalted butter
50 gramsPowdered sugar
150 gramsCake flour
1 dashSalt and lemon juice
20 gramsEgg white
25 gramsAlmond powder
25 gramsUnsalted butter
25 gramsPowdered sugar
1/2Whole egg
1/2 tspeach Cinnamon and rum
50 gramseach Raisins and walnuts
1 dashEgg white and flour for dusting

Saved

Steps

1

[Preparing the Cookie Dough] Bring butter to room temperature to soften. Add the powdered sugar and egg white in order to mix. Then add salt and lemon juice, and sift in the cake flour. Mix lightly. When the dough comes together, press it into the curves of the bowl to adjust the consistency.
2

[Preparing the Almond Cream] Preheat the oven to 150℃. Spread and flatten out the almond powder on a baking tray, and dry-roast in the oven for 10 minutes. Mix the softened butter with powdered sugar, egg, and the cooled down almond powder in order. Mix with each addition.
3

Add the finely chopped raisins and walnuts into the almond cream from Step 2.
4

Now you're done with the 'skin' and the 'filling.' Let them chill in the fridge.
5

Dust the cookie dough as you roll it out into 2-3 mm thickness. Cut it out using a cookie cutter.
6

Place a decent amount of the almond cream onto the 'gyoza skin' dough. Wet the tip of your finger to dampen the edges of the skin as the glue. Wrap the filling up - you'll be able to do this perfectly if you're good at making gyoza!
7

Done. Chill in the fridge until they feel firm (about 30 minutes).
8

Brush on the egg whites for the egg wash. Align them onto a baking tray lined with parchment paper.
9

Bake for 20 minutes in 150℃ oven. Don't let them brown since you'd want a whiter result.
10

Finished.