{"id":196719,"title":"Xiao long bao, \u010d\u00ednsk\u00e9 knedl\u00ed\u010dky va\u0159en\u00e9 v p\u00e1\u0159e","modified":"2026-10-31T17:04:00+01:00","plain":"Xiaolongbao (\u5c0f\u7b3c\u5305), zn\u00e1m\u00e9 tak\u00e9 jako \u010d\u00ednsk\u00e9 knedl\u00ed\u010dky s v\u00fdvarem, pat\u0159\u00ed mezi dim sum a \u010dasto b\u00fdvaj\u00ed ozna\u010dov\u00e1ny za vrchol kulin\u00e1\u0159sk\u00e9 dokonalosti vytvo\u0159en\u00e9 \u010dlov\u011bkem. Tento pokrm je skute\u010dn\u00fdm gastronomick\u00fdm pokladem, kter\u00fd spojuje tradici a \u0159emeslnou zru\u010dnost.\n\n\n\nTento pokrm, kter\u00fd hrd\u011b reprezentuje kuchyni oblasti \u0164iang-nan v \u010c\u00edn\u011b, si z\u00edskal bezkonkuren\u010dn\u00ed pov\u011bst i oblibu. Mnoz\u00ed ho pova\u017euj\u00ed za n\u011bco, co zkr\u00e1tka mus\u00edte ochutnat, za t\u00e9m\u011b\u0159 duchovn\u00ed kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek.\n\n\n\nS xiao long bao je \u00fazce spjata zejm\u00e9na \u0160anghaj, nejlidnat\u011bj\u0161\u00ed metropole t\u00e9to oblasti a z\u00e1rove\u0148 nejv\u011bt\u0161\u00ed m\u011bsto \u010c\u00edny. Pr\u00e1v\u011b kv\u016fli tomuto siln\u00e9mu spojen\u00ed s m\u011bstem se t\u011bmto knedl\u00ed\u010dk\u016fm \u010dasto \u0159\u00edk\u00e1 \u201e\u0161anghajsk\u00e9 pol\u00e9vkov\u00e9 knedl\u00ed\u010dky\u201c. \n\n\n\nM\u00e1te chu\u0165 na n\u011bco z evropsky lad\u011bn\u00fdch surovin? Vyzkou\u0161ejte gruz\u00ednsk\u00e9 chinkali\n\n\n\n\u0160anghaj je tak\u00e9 zn\u00e1m\u00e1 jako m\u00edsto, kde se prol\u00ednaj\u00ed kultury a kuchyn\u011b, co\u017e chut\u00edm t\u011bchto knedl\u00ed\u010dk\u016f dod\u00e1v\u00e1 hloubku a rozmanitost.\n\n\n\nTato lahodn\u00e1 sousta jsou zabalen\u00e1 do lehk\u00e9ho, jemn\u00e9ho t\u011bsta a napln\u011bn\u00e1 sm\u011bs\u00ed masa a zeleniny s v\u00fdrazn\u011b vo\u0148av\u00fdm v\u00fdvarem, kter\u00fd pozved\u00e1 jejich chu\u0165 a \u010din\u00ed je neodolateln\u00fdmi pro milovn\u00edky \u010d\u00ednsk\u00e9 kuchyn\u011b. Technika, d\u00edky n\u00ed\u017e v\u00fdvar z\u016fst\u00e1v\u00e1 uvnit\u0159 t\u011bsta, je sama o sob\u011b um\u011bn\u00edm a vy\u017eaduje velkou zru\u010dnost i trp\u011blivost.\n\n\n\nXiao long bao p\u0159ekro\u010dily hranice a staly se obl\u00edben\u00fdm pokrmem po cel\u00e9m sv\u011bt\u011b. \u0158ada restaurac\u00ed r\u016fzn\u00fdch kulin\u00e1\u0159sk\u00fdch tradic nab\u00edz\u00ed vlastn\u00ed verzi tohoto j\u00eddla a n\u011bkte\u0159\u00ed \u0161\u00e9fkucha\u0159i ocen\u011bn\u00ed michelinskou hv\u011bzdou do sv\u00e9ho pojet\u00ed xiao long bao dokonce za\u010dlenili prvky vrcholn\u00e9 gastronomie.\n\n\n\n\n\n\n\nPokud jste je\u0161t\u011b nem\u011bli p\u0159\u00edle\u017eitost pot\u011b\u0161it sv\u00e9 chu\u0165ov\u00e9 poh\u00e1rky ochutn\u00e1n\u00edm xiao long bao a bohu\u017eel tuto lah\u016fdku nenab\u00edz\u00ed \u017e\u00e1dn\u00e1 autentick\u00e1 \u010d\u00ednsk\u00e1 restaurace ve va\u0161em okol\u00ed, m\u00e1m pro v\u00e1s skv\u011blou zpr\u00e1vu: p\u0159ipravit xiao long bao p\u0159\u00edmo ve vlastn\u00ed kuchyni je zcela mo\u017en\u00e9\n\n\n\nSnaha n\u011bkter\u00fdch restaurac\u00ed o vy\u0161\u0161\u00ed zisk \n\n\n\nJe v\u0161ak smutn\u00e9, \u017ee \u0159ada restaurac\u00ed vol\u00ed m\u00e9n\u011b uspokojiv\u00e9 alternativy. M\u00edsto aby v\u011bnovaly \u010das tradi\u010dn\u00ed p\u0159\u00edprav\u011b, \u010dasto sahaj\u00ed po mra\u017een\u00fdch v\u00fdrobc\u00edch nebo si p\u0159\u00edpravu zjednodu\u0161uj\u00ed, a to v\u0161e ve snaze zv\u00fd\u0161it ziskovost. V\u00fdvar dokonce \u010dasto \u00fapln\u011b chyb\u00ed…\n\n\n\nTento p\u0159\u00edstup bohu\u017eel ochuzuje hosty o bohatost chut\u00ed a autenti\u010dnost, kter\u00e9 mohou nab\u00eddnout jen xiao long bao p\u0159ipraven\u00e9 s p\u00e9\u010d\u00ed a nad\u0161en\u00edm.\n\n\n\nCo jsou xiao long bao?\n\n\n\nXiao long bao neboli \u010d\u00ednsk\u00e9 knedl\u00ed\u010dky s v\u00fdvarem se \u010dasto naz\u00fdvaj\u00ed tak\u00e9 \u0161anghajsk\u00e9 knedl\u00ed\u010dky, tang bao nebo \u201epol\u00e9vkov\u00e9 boch\u00e1nky\u201c. Prosluly jemn\u00fdm, t\u00e9m\u011b\u0159 pr\u016fsvitn\u00fdm t\u011bstem, kter\u00e9 ukr\u00fdv\u00e1 \u0161\u0165avnatou vep\u0159ovou n\u00e1pl\u0148 dopln\u011bnou pe\u010dliv\u011b ochucen\u00fdm v\u00fdvarem.\n\n\n\nTyto mal\u00e9 z\u00e1zraky se pe\u010dliv\u011b tvaruj\u00ed do mno\u017estv\u00ed jemn\u00fdch z\u00e1hyb\u016f a p\u0159i va\u0159en\u00ed v p\u00e1\u0159e se prom\u011b\u0148uj\u00ed v gastronomick\u00e9 skvosty.\n\n\n\nTradi\u010dn\u011b se nam\u00e1\u010dej\u00ed do om\u00e1\u010dky z \u010d\u00ednsk\u00e9ho \u010dern\u00e9ho octa dopln\u011bn\u00e9ho tenk\u00fdmi prou\u017eky z\u00e1zvoru, co\u017e vytv\u00e1\u0159\u00ed harmonickou rovnov\u00e1hu chut\u00ed a slibuje nezapomenuteln\u00fd kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek.\n\n\n\nPoddajn\u00e9 t\u011bsto t\u011bchto knedl\u00ed\u010dk\u016f v kombinaci s vo\u0148av\u00fdm v\u00fdvarem uvnit\u0159 je pro znalce \u010d\u00ednsk\u00e9 kuchyn\u011b neodolateln\u00e9.\n\n\n\n\n\n\n\nTradi\u010dn\u011b se xiao long bao p\u0159ipravuj\u00ed s n\u00e1pln\u00ed z \u010dist\u011b vep\u0159ov\u00e9ho masa, b\u011b\u017en\u011b se ale setk\u00e1te i s variantami s p\u0159\u00eddavkem krab\u00edho masa, kter\u00e9 jim dod\u00e1v\u00e1 n\u00e1dech vyt\u0159\u00edbenosti.\n\n\n\nS prom\u011bnami chut\u00ed a kulin\u00e1\u0159sk\u00fdch trend\u016f vznikaj\u00ed nov\u00e1 pojet\u00ed t\u011bchto knedl\u00ed\u010dk\u016f. Modern\u00ed xiao long bao nab\u00edzej\u00ed \u0161irokou paletu n\u00e1pln\u00ed, od r\u016fzn\u00fdch druh\u016f masa p\u0159es mo\u0159sk\u00e9 plody a\u017e po vegetari\u00e1nsk\u00e9 varianty, aby si na sv\u00e9 p\u0159i\u0161ly nejr\u016fzn\u011bj\u0161\u00ed mlsn\u00e9 jaz\u00fd\u010dky.\n\n\n\nTyto upraven\u00e9 verze vych\u00e1zej\u00ed vst\u0159\u00edc rozmanit\u00fdm chut\u00edm a stravovac\u00edm pot\u0159eb\u00e1m ka\u017ed\u00e9ho z n\u00e1s, p\u0159itom si v\u0161ak zachov\u00e1vaj\u00ed du\u0161i a autentickou chu\u0165 tradi\u010dn\u00edch knedl\u00ed\u010dk\u016f s v\u00fdvarem.\n\n\n\nToto propojen\u00ed inovace a tradice umo\u017e\u0148uje milovn\u00edk\u016fm xiao long bao vychutn\u00e1vat si nov\u00e9 variace, ani\u017e by pokrm ztratil sv\u016fj nezam\u011bniteln\u00fd charakter. Pr\u00e1v\u011b to hraje z\u00e1sadn\u00ed roli v rostouc\u00ed oblib\u011b a celosv\u011btov\u00e9m uzn\u00e1n\u00ed tohoto pokladu \u010d\u00ednsk\u00e9 kuchyn\u011b.\n\n\n\nJak se dostane pol\u00e9vka do pol\u00e9vkov\u00fdch knedl\u00ed\u010dk\u016f?\n\n\n\nPol\u00e9vka se do knedl\u00ed\u010dk\u016f dost\u00e1v\u00e1 d\u00edky d\u016fmysln\u00e9mu postupu, p\u0159i n\u011bm\u017e se v\u00fdvar prom\u011bn\u00ed v chu\u0165ov\u011b bohat\u00fd vep\u0159ov\u00fd rosol. V tomto kl\u00ed\u010dov\u00e9m kroku se pou\u017e\u00edvaj\u00ed vep\u0159ov\u00e9 k\u016f\u017ee a kosti, kter\u00e9 jsou p\u0159irozen\u011b bohat\u00e9 na kolagen a \u017eelatinu.\n\n\n\nRosol se p\u0159ipravuje n\u011bkolikahodinov\u00fdm va\u0159en\u00edm vep\u0159ov\u00fdch k\u016f\u017e\u00ed a kost\u00ed ve vo\u0148av\u00e9m v\u00fdvaru, p\u0159i kter\u00e9m se uvoln\u00ed kolagen a \u017eelatina. Po vychladnut\u00ed v\u00fdvar ztuhne a z\u00edsk\u00e1 rosolovitou konzistenci. \n\n\n\nTento rosol, kter\u00fd je vlastn\u011b v\u00fdvarem v pevn\u00e9m skupenstv\u00ed, pak lze vm\u00edchat do vep\u0159ov\u00e9 n\u00e1pln\u011b nebo do jin\u00fdch surovin vybran\u00fdch pro p\u0159\u00edpravu knedl\u00ed\u010dk\u016f.\n\n\n\nP\u0159i va\u0159en\u00ed v p\u00e1\u0159e se rosol znovu rozpust\u00ed a vytvo\u0159\u00ed lahodn\u00fd hork\u00fd v\u00fdvar, kter\u00fd m\u016f\u017eete vys\u00e1t mal\u00fdm otvorem v boku knedl\u00ed\u010dku. U\u017e jen z toho psan\u00ed m\u00e1m hlad. \n\n\n\nSuroviny na xiao long bao\n\n\n\nV\u00edno Shaoxing: Osv\u011bd\u010den\u00e1 klasika, kter\u00e1 receptu dod\u00e1v\u00e1 skute\u010dn\u011b autentick\u00fd r\u00e1z\n\n\n\nSezamov\u00fd olej: Nepostradateln\u00fd, ale nep\u0159eh\u00e1n\u011bjte to s n\u00edm, jinak p\u0159ebije ostatn\u00ed chut\u011b\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Jde o b\u011b\u017enou slanou s\u00f3jovou om\u00e1\u010dku, kterou se\u017eenete v\u0161ude\n\n\n\n\n\n\tXiao long bao\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\tNa vep\u0159ov\u00fd rosol:260 g vep\u0159ov\u00e9 k\u016f\u017ee (nakr\u00e1jen\u00e9 na prou\u017eky \u0161irok\u00e9 2cm)450 g vep\u0159ov\u00fdch kost\u00ed (ide\u00e1ln\u011b je\u0161t\u011b s trochou masa)950 ml vody2 pl\u00e1tky  z\u00e1zvoru3 jarn\u00ed cibulky (ka\u017ed\u00e1 nakr\u00e1jen\u00e1 na 3 \u010d\u00e1sti)1 l\u017e\u00edce v\u00edna Shaoxing0.5 l\u017ei\u010dky soliNa t\u011bsto:130 g hladk\u00e9 mouky90 ml vla\u017en\u00e9 vodyNa n\u00e1pl\u0148:450 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (70% libov\u00e9ho masa 30% tuku)2 l\u017e\u00edce v\u00edna Shaoxing1 l\u017ei\u010dka soli0.5 l\u017ei\u010dky sezamov\u00e9ho oleje2 l\u017ei\u010dky cukru3 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce vody1 \u0161petka b\u00edl\u00e9ho pep\u0159e0.5 l\u017e\u00edce z\u00e1zvoru (nasekan\u00e9ho)1 velk\u00e1 hrst  rosolu nakr\u00e1jen\u00e9ho na kouskyOm\u00e1\u010dka k nam\u00e1\u010den\u00ed:\u010dern\u00fd r\u00fd\u017eov\u00fd ocet\u010derstv\u00fd z\u00e1zvor (nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky)\t\n\t\n\t\tRosol:Do men\u0161\u00edho hrnce vlo\u017ete vep\u0159ovou k\u016f\u017ei a kosti a zalijte je studenou vodou.P\u0159ive\u010fte k varu, slijte a kosti i k\u016f\u017ei ihned opl\u00e1chn\u011bte. T\u00edm odstran\u00edte v\u0161echny ne\u010distoty. Vypl\u00e1chn\u011bte hrnec a v\u0161e do n\u011bj vra\u0165te. P\u0159idejte vodu, z\u00e1zvor, jarn\u00ed cibulku a v\u00edno. P\u0159ive\u010fte obsah hrnce k varu a pot\u00e9 st\u00e1hn\u011bte plamen na minimum. P\u0159iklopte a nechte zvolna va\u0159it 2 hodiny.Po 2 hodin\u00e1ch vypn\u011bte plamen, nechte v\u00fdvar vychladnout a p\u0159ece\u010fte ho do misky. Jakmile tekutina zcela vychladne, p\u0159ikryjte ji a dejte p\u0159es noc do lednice.Voliteln\u011b: Polovinu uva\u0159en\u00e9 vep\u0159ov\u00e9 k\u016f\u017ee ponechte ve v\u00fdvaru a v\u0161e rozmixujte ve stoln\u00edm mix\u00e9ru (v\u00fdsledek mus\u00ed b\u00fdt opravdu, opravdu jemn\u00fd. Podle pot\u0159eby znovu p\u0159ece\u010fte)T\u011bsto:Do m\u00edsy nasypte mouku a postupn\u011b p\u0159id\u00e1vejte vla\u017enou vodu, v\u017edy po 1 l\u017e\u00edci. T\u011bsto zpracov\u00e1vejte a hn\u011b\u0165te 15 a\u017e 20 minut. Mus\u00ed b\u00fdt velmi vl\u00e1\u010dn\u00e9 a hladk\u00e9. P\u0159ikryjte ut\u011brkou a nechte 30 minut odpo\u010d\u00edvat.N\u00e1pl\u0148:Mlet\u00e9 vep\u0159ov\u00e9 maso vlo\u017ete do kuchy\u0148sk\u00e9ho robotu. Mixujte 30 a\u017e 60 sekund, dokud maso nebude m\u00edt konzistenci pasty.Do m\u00edsy dejte vep\u0159ov\u00e9 maso a ostatn\u00ed p\u0159\u00edsady krom\u011b rosolu. V\u0161e d\u016fkladn\u011b \u0161lehejte p\u0159ibli\u017en\u011b 2 minuty. Suroviny se mus\u00ed dokonale spojit a maso by m\u011blo m\u00edt konzistenci lehk\u00e9, nad\u00fdchan\u00e9 pasty. Opatrn\u011b vm\u00edchejte rosol nakr\u00e1jen\u00fd na kosti\u010dky a nem\u00edchejte p\u0159\u00edli\u0161 dlouho.N\u00e1pl\u0148 p\u0159ikryjte a ulo\u017ete do lednice, dokud neza\u010dnete p\u0159ipravovat knedl\u00ed\u010dky. Pokud se do nich chcete pustit hned, m\u016f\u017eete n\u00e1pl\u0148 d\u00e1t na 15 minut do mraz\u00e1ku, aby zpevnila a knedl\u00ed\u010dky se l\u00e9pe plnily.Skl\u00e1d\u00e1n\u00ed:\u010cistou pracovn\u00ed plochu lehce popra\u0161te kuku\u0159i\u010dnou moukou a z t\u011bsta vyv\u00e1lejte dlouh\u00fd v\u00e1le\u010dek\/doutn\u00edk o pr\u016fm\u011bru p\u0159ibli\u017en\u011b jednoho palce.T\u011bsto nakr\u00e1jejte na stejn\u011b velk\u00e9 kousky o hmotnosti p\u0159ibli\u017en\u011b 11 gram\u016f (velikost\u00ed by m\u011bly p\u0159ipom\u00ednat gnocchi). Ka\u017ed\u00fd kousek rozv\u00e1lejte na kulatou placi\u010dku o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 7.5 cm. V\u0161e uchov\u00e1vejte pod vlhkou ut\u011brkou.P\u0159ipravte si bambusov\u00fd napa\u0159ovac\u00ed ko\u0161\u00edk. M\u016f\u017eete ho vylo\u017eit pl\u00e1tnem na cezen\u00ed, listy pekingsk\u00e9ho zel\u00ed nebo t\u011bmi p\u011bkn\u00fdmi bambusov\u00fdmi napa\u0159ovac\u00edmi podlo\u017ekami, kter\u00e9 se prod\u00e1vaj\u00ed v n\u011bkter\u00fdch obchodech s vybaven\u00edm pro \u010d\u00ednsk\u00e9 restaurace (pokud je pou\u017eijete, mus\u00edte je nejprve pot\u0159\u00edt olejem!).Jakmile m\u00e1te v\u0161e p\u0159ipraven\u00e9, vyndejte n\u00e1pl\u0148. Knedl\u00ed\u010dky p\u0159ipravujte jeden po druh\u00e9m. Doprost\u0159ed t\u011bstov\u00e9 placi\u010dky dejte p\u0159ibli\u017en\u011b 1 l\u017e\u00edci n\u00e1pln\u011b. Okraj skl\u00e1dejte do co nejv\u011bt\u0161\u00edho po\u010dtu z\u00e1hyb\u016f: 12 a\u017e 20 z\u00e1hyb\u016f by m\u011blo sta\u010dit. Ujist\u011bte se, \u017ee je vr\u0161ek dob\u0159e uzav\u0159en\u00fd. Pokud n\u00e1pl\u0148 p\u0159\u00edli\u0161 zvlhne nebo se s n\u00ed \u0161patn\u011b pracuje, dejte ji na dal\u0161\u00edch 15 minut do mraz\u00e1ku a pak pokra\u010dujte.Knedl\u00ed\u010dky vlo\u017ete do vylo\u017een\u00e9ho napa\u0159ovac\u00edho ko\u0161\u00edku s rozestupy p\u0159ibli\u017en\u011b 5cm.Va\u0159en\u00ed v p\u00e1\u0159e:V parn\u00edm hrnci nebo kovov\u00e9m woku p\u0159ive\u010fte vodu k varu.Jakmile voda za\u010dne v\u0159\u00edt, vlo\u017ete bambusov\u00fd napa\u0159ovac\u00ed ko\u0161\u00edk do woku nebo parn\u00edho hrnce, p\u0159iklopte bambusovou poklic\u00ed a va\u0159te v p\u00e1\u0159e na siln\u00e9m plameni 8 minut. Ko\u0161\u00edk ihned vyjm\u011bte z hrnce a pod\u00e1vejte.\t\n\t\n\t\tKnedl\u00ed\u010dky m\u016f\u017eete p\u0159ed va\u0159en\u00edm zamrazit a pot\u00e9 je va\u0159it rovnou zmrazen\u00e9 (p\u0159ibli\u017en\u011b 15 min)\n\t\n\t\n\t\tChinoiseraviolis \u00e0 soupe, raviolis vapeur, xiao long bao\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nTento recept je p\u0159\u00edmo inspirovan\u00fd anglicky psan\u00fdm blogem \u201eThe Woks of Life\u201c. Postup je stejn\u00fd (neobjevil jsem Ameriku), upravil jsem ale mno\u017estv\u00ed dochucovadel a ko\u0159en\u00ed, p\u0159idal v\u00edce vep\u0159ov\u00fdch k\u016f\u017e\u00ed a za\u0159adil mixov\u00e1n\u00ed ve stoln\u00edm mix\u00e9ru, proto\u017ee celkov\u00e1 konzistence v\u00fdvaru neodpov\u00eddala tomu, na co jsem zvykl\u00fd ze sv\u00e9 obl\u00edben\u00e9 restaurace","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196719","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=196719"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196719\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/5844"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}