{"id":196272,"title":"Sheng jian bao, \u010d\u00ednsk\u00e9 boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e","modified":"2026-10-31T16:51:29+01:00","plain":"Co jsou sheng jian bao? \n\n\n\nBao, neodmysliteln\u00e1 pochoutka \u010d\u00ednsk\u00e9 kuchyn\u011b, bezpochyby pat\u0159\u00ed mezi m\u00e1 obl\u00edben\u00e1 j\u00eddla a okouzluje mlsn\u00e9 jaz\u00fd\u010dky po cel\u00e9 \u010c\u00edn\u011b i za jej\u00edmi hranicemi. Jemn\u00e9 a nad\u00fdchan\u00e9 t\u011bsto ukr\u00fdv\u00e1 bohatou, chutnou a p\u0159edev\u0161\u00edm \u0161\u0165avnatou n\u00e1pl\u0148.\n\n\n\nMezi mnoha variantami maj\u00ed v m\u00e9m srdci zvl\u00e1\u0161tn\u00ed m\u00edsto sheng jian bao (\u751f\u714e\u5305), specialita ze \u0160anghaje. Tato jedine\u010dn\u00e1 varianta, kter\u00e1 se tradi\u010dn\u011b pod\u00e1v\u00e1 k sn\u00eddani, se vyzna\u010duje zp\u016fsobem p\u0159\u00edpravy: boch\u00e1nky se sma\u017e\u00ed p\u0159\u00edmo na p\u00e1nvi, ani\u017e by se p\u0159edem va\u0159ily v p\u00e1\u0159e. \n\n\n\nVelmi tak\u00e9 p\u0159ipom\u00ednaj\u00ed chinkali, lahodn\u00e9 gruz\u00ednsk\u00e9 pln\u011bn\u00e9 knedl\u00ed\u010dky\n\n\n\nD\u00edky t\u00e9to technice t\u011bsto nabude a zespodu z\u00edsk\u00e1 k\u0159upavou k\u016frku, zat\u00edmco uvnit\u0159 z\u016fstane m\u011bkk\u00e9 a \u0161\u0165avnat\u00e9. Dokonal\u00e1 souhra zlatav\u00e9 k\u0159upav\u00e9 k\u016frky, nad\u00fdchan\u00e9ho t\u011bsta a \u0161\u0165avnat\u00e9 n\u00e1pln\u011b pln\u00e9 chuti umami vede p\u0159\u00edmo ke gastronomick\u00e9mu orgasmu. \n\n\n\nObyvatel\u00e9 \u0160anghaje si na t\u00e9to rann\u00ed pochoutce pochutn\u00e1vaj\u00ed u\u017e od po\u010d\u00e1tku 19. stolet\u00ed. Dnes si ji m\u016f\u017ee p\u0159ipravit a vychutnat ka\u017ed\u00fd, kdykoli b\u011bhem dne, v pohodl\u00ed vlastn\u00ed evropsk\u00e9 kuchyn\u011b.\n\n\n\nKa\u017ed\u00e9 l\u00e9to se nem\u016f\u017eu do\u010dkat n\u00e1v\u0161t\u011bvy rodiny v okol\u00ed New Yorku, abych mohl zaj\u00edt do sv\u00e9 obl\u00edben\u00e9 restaurace a d\u00e1t si jejich verzi. Pr\u00e1v\u011b touto restaurac\u00ed jsem se ostatn\u011b inspiroval p\u0159i p\u0159\u00edprav\u011b n\u00e1pln\u011b. Je\u0161t\u011b to nen\u00ed dokonal\u00e9, ale u\u017e se tomu bl\u00ed\u017e\u00edm! \n\n\n\nJejich p\u0159\u00edbuzn\u00ed va\u0159en\u00ed v p\u00e1\u0159e: baozi\n\n\n\nNem\u00e1m mix\u00e9r. Jak p\u0159ipravit rosol?\n\n\n\n\u017d\u00e1dn\u00fd probl\u00e9m, v takov\u00e9m p\u0159\u00edpad\u011b pou\u017eijte pom\u011br 1:2 ( tedy 200ml vody m\u00edsto 400) a va\u0159te 1:30\n\n\n\nTipy na p\u0159\u00edpravu bao\n\n\n\nMno\u017estv\u00ed surovin na t\u011bsto je pot\u0159eba pe\u010dliv\u011b dodr\u017eet! Pot\u0159ebn\u00e9 mno\u017estv\u00ed vody se ov\u0161em m\u016f\u017ee li\u0161it podle druhu pou\u017eit\u00e9 mouky. S ur\u010den\u00edm spr\u00e1vn\u00e9ho mno\u017estv\u00ed v\u00e1m v tomto p\u0159\u00edpad\u011b pomohou jedin\u011b zku\u0161enosti.\n\n\n\nPokud se t\u011bsto lep\u00ed, podsypte pracovn\u00ed plochy kuku\u0159i\u010dn\u00fdm \u0161krobem, funguje to skv\u011ble! \n\n\n\nSheng jian bao v ulic\u00edch \u0160anghaje\n\n\n\nUp\u0159\u00edmn\u011b, p\u0159\u00edprava tohoto receptu zabere \u010das, ale o to v\u011bt\u0161\u00ed uspokojen\u00ed pak poc\u00edt\u00edte, kdy\u017e se do boch\u00e1nku po\u0159\u00e1dn\u011b zakousnete. Je to zkr\u00e1tka bo\u017esk\u00e9. \n\n\n\nVelmi podobnou n\u00e1pl\u0148 pou\u017e\u00edv\u00e1m do sv\u00fdch \u010d\u00ednsk\u00fdch pln\u011bn\u00fdch knedl\u00ed\u010dk\u016f\n\n\n\n\n\n\tSheng jian bao: \u010d\u00ednsk\u00e9 boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDom\u00e1c\u00ed vep\u0159ov\u00fd rosol100 g vep\u0159ov\u00e9 k\u016f\u017ee400 ml vody1 mal\u00fd kousek z\u00e1zvoru2 jarn\u00ed cibulky2 \u0161petky soli1 \u0161petka glutam\u00e1tu sodn\u00e9ho (voliteln\u011b)T\u011bsto400 g p\u0161eni\u010dn\u00e9 mouky2 g su\u0161en\u00e9ho dro\u017ed\u00ed230 ml \u010dist\u00e9 vody1 l\u017ei\u010dka cukruN\u00e1pl\u0148300 g mlet\u00e9ho vep\u0159ov\u00e9ho masa200 g vep\u0159ov\u00e9ho rosolu1 l\u017e\u00edce najemno nakr\u00e1jen\u00e9 jarn\u00ed cibulky1 l\u017ei\u010dka velmi, velmi jemn\u011b nasekan\u00e9ho z\u00e1zvoru150 ml vody1.5 l\u017ei\u010dky soli2 l\u017ei\u010dky cukru1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce v\u00edna Shaoxing2 l\u017ei\u010dky kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017ei\u010dka kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159eNa ozdobu\u010cern\u00e1 sezamov\u00e1 sem\u00ednkaNajemno nakr\u00e1jen\u00e1 jarn\u00ed cibulka\t\n\t\n\t\tP\u0159\u00edprava vep\u0159ov\u00e9ho rosoluV p\u0159\u00edpad\u011b pot\u0159eby odstra\u0148te z k\u016f\u017ee \u0161t\u011btinyNakr\u00e1jejte na tenk\u00e9 prou\u017eky.V\u0161echny suroviny na rosol dejte do hrnce a va\u0159te p\u0159ibli\u017en\u011b 40 minut na m\u00edrn\u00e9m ohni.B\u011bhem va\u0159en\u00ed udr\u017eujte pom\u011br k\u016f\u017ee a vody p\u0159ibli\u017en\u011b 1:4. Pokud se voda odpa\u0159uje p\u0159\u00edli\u0161 rychle, m\u016f\u017eete b\u011bhem va\u0159en\u00ed trochu vody p\u0159il\u00edt.Po uva\u0159en\u00ed vyjm\u011bte cibulku a z\u00e1zvor, maso dejte i s vodou do stoln\u00edho mix\u00e9ru a rozmixujte na vysok\u00e9 ot\u00e1\u010dky.Vra\u0165te do hrnce, va\u0159te je\u0161t\u011b 3 a\u017e 5 minut a pot\u00e9 nalijte do sklen\u011bn\u00e9 n\u00e1doby.Dejte rosol do lednice P\u0159\u00edprava t\u011bstaV m\u00edse p\u0159idejte k mouce su\u0161en\u00e9 dro\u017ed\u00ed a cukr. Dob\u0159e prom\u00edchejte.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed pomalu p\u0159il\u00e9vejte vodu.Pot\u00e9 vypracujte hladk\u00e9 t\u011bsto, zakryjte potravinovou f\u00f3li\u00ed a nechte odpo\u010d\u00edvat p\u0159i pokojov\u00e9 teplot\u011b 20 a\u017e 30 minut.Jakmile t\u011bsto vykyne, jemn\u011b do n\u011bj zatla\u010dte prstem. Pokud se vrac\u00ed zp\u011bt velmi pomalu, m\u016f\u017eete ho d\u00e1t do lednice.P\u0159\u00edprava n\u00e1pln\u011bDo misky dejte vodu, z\u00e1zvor, kuli\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e a jarn\u00ed cibulku. Nechte 15 minut louhovatDo velk\u00e9 m\u00edsy dejte v\u0161echny suroviny krom\u011b vep\u0159ov\u00e9ho rosolu (a samoz\u0159ejm\u011b t\u011bch, kter\u00e9 se pr\u00e1v\u011b louhuj\u00ed). M\u00edchejte 3 minuty st\u00e1le stejn\u00fdm sm\u011bremZ vody vyjm\u011bte aromatick\u00e9 p\u0159\u00edsady, ty u\u017e m\u016f\u017eete vyhodit. Vodu postupn\u011b p\u0159il\u00e9vejte do n\u00e1pln\u011b a pr\u016fb\u011b\u017en\u011b m\u00edchejteM\u00edchejte, dokud n\u00e1pl\u0148 nez\u00edsk\u00e1 pastovitou konzistenci.Vyndejte ji\u017e ztuhl\u00fd vep\u0159ov\u00fd rosol a nasekejte ho na drobounk\u00e9 kouskyP\u0159idejte k masu, dob\u0159e prom\u00edchejte a dejte do lednice alespo\u0148 na 15 minut.Jdeme na skl\u00e1d\u00e1n\u00ed!Nejprve t\u011bsto rukou zplo\u0161t\u011bte.P\u0159elo\u017ete do obd\u00e9ln\u00edku a rozv\u00e1lejte v\u00e1le\u010dkem.Srolujte do dlouh\u00e9ho v\u00e1le\u010dku.Nakr\u00e1jejte na mal\u00e9 kousky o hmotnosti p\u0159ibli\u017en\u011b 13-15 g. Po nakr\u00e1jen\u00ed je popra\u0161te moukou, aby se nelepily.P\u0159ipravte si p\u00e1nev a nalijte do n\u00ed trochu olejeKousek t\u011bsta zplo\u0161t\u011bte dlan\u00ed, pot\u00e9 jednou rukou v\u00e1le\u010dkem rozvalujte okraje a druhou rukou t\u011bsto ot\u00e1\u010dejteVyndejte n\u00e1pl\u0148 z lednice a dejte na t\u011bsto jednu l\u017ei\u010dku.Zabalte vep\u0159ov\u00e9 maso do t\u011bsta, okraje skl\u00e1dejte do z\u00e1hyb\u016f a otvor pevn\u011b stiskn\u011bte.Po zabalen\u00ed nezapome\u0148te pevn\u011b uzav\u0159\u00edt \"pusinku\", aby maso nevypad\u00e1valoTepeln\u00e1 \u00fapravaZabalen\u00e9 bao vlo\u017ete do rozp\u00e1len\u00e9 p\u00e1nve spojem dol\u016f. Op\u00e9kejte na st\u0159edn\u00edm ohni 1 a\u017e 2 minuty dozlatovaP\u0159ilijte tolik vody, aby sahala do poloviny v\u00fd\u0161ky baoP\u0159iklopte poklic\u00ed, st\u00e1hn\u011bte ohe\u0148 a va\u0159te p\u0159ibli\u017en\u011b 8 a\u017e 10 minut.Jakmile se voda odpa\u0159\u00ed a usly\u0161\u00edte jemn\u00e9 prsk\u00e1n\u00ed oleje, m\u016f\u017eete vypnout ohe\u0148 a posypat bao najemno nakr\u00e1jenou jarn\u00ed cibulkou a \u010dern\u00fdm sezamemZnovu p\u0159iklopte a p\u0159ed j\u00eddlem nechte asi minutu odpo\u010dinout.\t\n\t\n\t\tNem\u00e1m stoln\u00ed mix\u00e9r. Jak p\u0159ipravit rosol?\n\u017d\u00e1dn\u00fd probl\u00e9m, v takov\u00e9m p\u0159\u00edpad\u011b pou\u017eijte pom\u011br 1:2 ( tedy 200 ml vody m\u00edsto 400) a va\u0159te 1:30 hodiny ( nebo d\u00e9le)\nSheng jian bao p\u0159i op\u00e9k\u00e1n\u00ed trochu nabudou, proto mezi nimi v p\u00e1nvi nechte mezery\nP\u0159ed oto\u010den\u00edm po\u010dkejte, a\u017e budou p\u011bkn\u011b ope\u010den\u00e9\nT\u011bsto se nech\u00e1v\u00e1 vykynout jen \u010d\u00e1ste\u010dn\u011b, na rozd\u00edl od jin\u00fdch boch\u00e1nk\u016f va\u0159en\u00fdch v p\u00e1\u0159e, nap\u0159\u00edklad b\u011b\u017en\u00fdch bao, tak\u017ee nebudou tak nad\u00fdchan\u00e9. Ale pr\u00e1v\u011b v tom je jejich kouzlo, uvid\u00edte.\nJakmile se rosol z vep\u0159ov\u00e9 k\u016f\u017ee uvnit\u0159 sheng jian bao rozpust\u00ed, prom\u011bn\u00ed se ve v\u00fdte\u010dnou, ale horkou \u0161\u0165\u00e1vu, tak\u017ee p\u0159i prvn\u00edm soustu bu\u010fte opatrn\u00ed.\n\t\n\t\n\t\tChinoisebao, baozi, sheng jian bao","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196272"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196272\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/5342"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}