Candice Kumai

Candice Kumai

Author of “Pretty Delicious”

Pretty Delicious Le Cordon Bleu trained Candice Kumai’s rise to fame was after appearing on the first season of the US channel Bravos Top Chef. After that she began working on a TV show called Cook Yourself Thin which became a hit. Now she contributes to many different cooking and lifestyle magazines, as well as TV shows. Having previously worked as a fit model she knows how to stay slim, but without starving herself. She now runs a website where she posts recipes and lifestyle tips. So if your looking for a skinny book, yet not a diet book, get this! I have made a dozen recipes from this book already. For those who want a taste right now, I have added her Mom’s Gyoza recipe. Its very tasty.

MOMS HOMEMADE GYOZA BY CANDICE KUMAI
Dipping Sauce:
~ 1/4 Cup reduced-sodium soy sauce
~ 1/4 cup rice vinegar
~ scallions sliced on the diagonal
Gyoza:
~ 1 lb 96% Lean Ground Beef
~ 5 dried shitake mushrooms, soaked in boiling water for 5min, drained and chopped
~ 5 scallions, finely chopped
~ 1 small yellow onion, finely chopped
~ 3 large green cabbage leaves, finely chopped
~ 4 garlic cloves, minced
~ 1/4 cup reduced-sodium soy sauce
~ 2 Tb Dark Sesame Oil
~ 1 tsp sugar
~ 1 tsp Fresh Grated Ginger
~ Flour for dusting surface
~ 30 Round Wonton Skins – about 1/2 the package
~ 6 tsp Veg oil

Heat 1 1/2 teaspoons of veg oil in a large non-stick skillet over medium-high heat for 2 minutes. Add about 10 gyoza to the pan and cook until the bottoms are golden brown, about 1-2 min. When peaking under the gyoza to check for browning, be gentle! They are very fragile. Add 1/4 cup of water to the skillet, reduce the heat to medium, cover, and cook without turning until the wrappers are translucent, about 2 min. Uncover and cook until the water has evaporated and the filling is cooked through, about 2-3 min longer.Remove the pan from the heat. Pour any liquid remaining in the pan into a bowl. Place a large plate over the skillet, the plate should be larger than the skillet, and flip the pan over. The gyoza should effortlessly fall from pan to plate revealing their gorgeous, golden brown skins. Gyoza taste best when hot, so serve immediately with the dipping sauce as you cook up the next batch. Cook 2 more batches, adding a tiny bit more oil as needed and 1/4 cup water for each batch. Wipe out the skillet between batches if necessary.
*To make the sauce: Whisk the soy sauce and vinegar together in a small dish. Add the scallions and set aside.
To make the gyoza: Mix the ground beef, mushrooms, scallions, onion, cabbage, and garlic together in a large bowl.  Whisk the soy sauce, sesame oil, ginger, and sugar together in a small bowl. Add the soy sauce mixture to the beef mixture and stir together until combined.Sprinkle a work surface with some flour. Place a small bowl of warm water next to your work area. Place a wonton wrapper on the floured area and place 2 teaspoons of the beef mixture in the center. (Depending on your wontons, you may only get in 1 teaspoon. No worries, I figured out what to do with the excess meat mix.**) Dip a finger in the warm water and moisten the edges of the wrapper, then fold the wrapper over the filling as if you weremaking a turnover. Press the edges together. Use your index finger andthumb to pinch the edges so they have a cute ruffled look like the edge ofa pie crust. Set aside and repeat with the rest of the filling and wrappers.
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