{"id":197410,"title":"Jehn\u011b\u010d\u00ed chinkali, gruz\u00ednsk\u00e9 pln\u011bn\u00e9 ta\u0161ti\u010dky","modified":"2026-10-31T17:19:27+01:00","plain":"Lahodn\u00e9 gruz\u00ednsk\u00e9 ta\u0161ti\u010dky pln\u011bn\u00e9 mlet\u00fdm jehn\u011b\u010d\u00edm masem a provon\u011bn\u00e9 tymi\u00e1nem\n\n\n\nPrvn\u00ed sousto je sam\u00e1 p\u00e1ra a p\u0159ekvapen\u00ed. Zvednete knedl\u00ed\u010dek za jeho na\u0159asen\u00fd uzl\u00edk. Opatrn\u011b se zakousnete z boku a p\u0161\u0161\u0161t! Stejn\u011b jako u xiao long bao v\u00e1m jazyk zalije vrouc\u00ed \u0161\u0165\u00e1va, kter\u00e1 st\u00e9k\u00e1 a\u017e na bradu, a pokud se naklon\u00edte p\u0159\u00edli\u0161 bl\u00edzko, zaml\u017e\u00ed v\u00e1m br\u00fdle. Babi\u010dka z hor by se zasm\u00e1la: \u201eJestli v\u00e1m \u0161\u0165\u00e1va nestekla po brad\u011b, nej\u00edte chinkali spr\u00e1vn\u011b.\u201c \n\n\n\nTo, co za\u010dalo jako praktick\u00e9 j\u00eddlo pastevc\u016f v gruz\u00ednsk\u00e9m Velk\u00e9m Kavkazu, se stalo n\u00e1rodn\u00edm symbolem pohostinnosti, bez kter\u00e9ho se neobejde \u017e\u00e1dn\u00e1 hostina zap\u00edjen\u00e1 pivem v Tbilisi ani jinde. \n\n\n\nOd xiao long bao jsou t\u00e9m\u011b\u0159 k nerozezn\u00e1n\u00ed\n\n\n\nZrozen\u00e9 ve Velk\u00e9m Kavkazu: legendy & historie\n\n\n\nTa\u0161ti\u010dka, kter\u00e1 zah\u00e1n\u011bla chlad\n\n\n\nChinkali se v gruz\u00ednsk\u00e9 literatu\u0159e objevuj\u00ed u\u017e z\u00e1hy: slovn\u00edk z po\u010d\u00e1tku XVIII. stolet\u00ed, kter\u00fd sestavil Sulchan-Saba Orbeliani, zmi\u0148uje \u201edumi\u2019s shashkha\u201c, kouli z t\u011bsta pln\u011bnou v\u00fdvarem, pova\u017eovanou za p\u0159edch\u016fdce chinkali, a kucha\u0159ka kn\u011b\u017eny Barbare D\u017eord\u017eadze (1874) ustaluje pravopis, kter\u00fd zn\u00e1me dnes. Lidov\u00e9 pov\u011bsti p\u0159irozen\u011b sahaj\u00ed je\u0161t\u011b d\u00e1l do minulosti. \n\n\n\nJedna tu\u0161etsk\u00e1 legenda p\u0159ipisuje vyn\u00e1lez Chind\u011b, vynal\u00e9zav\u00e9 man\u017eelce vesnick\u00e9ho star\u0161\u00edho (p\u0159edstaven\u00e9ho obce), kter\u00e1 z mouky a skopov\u00e9ho masa p\u0159ipravila knedl\u00ed\u010dky na po\u010dest ne\u010dekan\u00e9ho hosta. Jin\u00e1 spojuje osmadvacet z\u00e1hyb\u016f \u201edokonal\u00e9ho\u201c chinkali se slune\u010dn\u00edm cyklem trvaj\u00edc\u00edm 28 let, co\u017e je odkaz na p\u0159edk\u0159es\u0165ansk\u00e9 slune\u010dn\u00ed kulty Kavkazu.\n\n\n\nKalguksu je korejsk\u00e9 nudlov\u00e9 j\u00eddlo, kter\u00e9 chutn\u00e1 zkr\u00e1tka bo\u017esky\n\n\n\nHistorie je m\u00e9n\u011b poetick\u00e1, ale stejn\u011b barvit\u00e1: pastevci z Tu\u0161etska, P\u0161avi a Chevsuretie pot\u0159ebovali ve\u010de\u0159i, kterou mohli p\u0159ev\u00e1\u017eet v bra\u0161n\u011b, uva\u0159it v litinov\u00e9m kotl\u00edku a zah\u0159\u00e1t si nad n\u00ed zk\u0159ehl\u00e9 prsty. \n\n\n\nDal\u0161\u00ed gruz\u00ednsk\u00fd poklad na stole: cha\u010dapuri, kr\u00e1sn\u011b zlatav\u00e9 a pln\u00e9 s\u00fdra\n\n\n\nMaso, cibule a vysokohorsk\u00e9 bylinky se dovnit\u0159 d\u00e1valy syrov\u00e9; vrouc\u00ed voda z rozpu\u0161t\u011bn\u00e9ho sn\u011bhu se postarala o zbytek a uzav\u0159ela tuk i kolagen do posiluj\u00edc\u00ed \u0161\u0165\u00e1vy. Kdy\u017e si v XIX. stolet\u00ed j\u00eddlo obl\u00edbili kupci z n\u00ed\u017ein, chinkali u\u017e d\u00e1vno p\u0159ekro\u010dily hranice sv\u00e9ho drsn\u00e9ho rodi\u0161t\u011b, ale v\u016fni kou\u0159e z ohni\u0161t\u011b a dlouh\u00fdch zim si uchovaly.\n\n\n\nAnatomie prav\u00fdch chinkali: t\u011bsto, n\u00e1pl\u0148, z\u00e1hyby\n\n\n\nGruz\u00ednsk\u00e1 obdoba dom\u00e1c\u00edho t\u011bsta na gyozu je z\u00e1m\u011brn\u011b pevn\u00e1: jen mouka, voda a s\u016fl, hn\u011bten\u00e9 tak dlouho, a\u017e t\u011bsto klade odpor jako p\u0159edlokt\u00ed z\u00e1pasn\u00edka. N\u011bkter\u00e9 babi\u010dky p\u0159id\u00e1vaj\u00ed jedno vejce, aby l\u00e9pe dr\u017eelo pohromad\u011b (je to zcela voliteln\u00e9, rozhodn\u011b ne z\u00e1vazn\u00e9 pravidlo). \n\n\n\nKole\u010dka vyv\u00e1lejte tak, aby st\u0159ed z\u016fstal siln\u00fd p\u0159ibli\u017en\u011b dva a\u017e t\u0159i milimetry. Okraje naopak vyt\u00e1hn\u011bte dotenka jako pergamen; je to pojistka proti protr\u017een\u00ed, a\u017e se uvnit\u0159 rozbou\u0159\u00ed vrouc\u00ed \u0161\u0165\u00e1va.\n\n\n\nPrav\u00e1 horsk\u00e1 n\u00e1pl\u0148 d\u00e1v\u00e1 p\u0159ednost jehn\u011b\u010d\u00edmu (nebo skopov\u00e9mu) masu; podle \u00fadol\u00ed se v n\u00ed m\u016f\u017ee objevit i trocha hov\u011bz\u00edho. M\u00edch\u00e1 se do n\u00ed nahrubo mlet\u00e1 plec, cibule, s\u016fl, drcen\u00fd \u010dern\u00fd pep\u0159 a \u0161petka saturejky (saturejky zahradn\u00ed, p\u0159\u00edpadn\u011b mate\u0159\u00eddou\u0161ky).\n\n\n\n\n\n\n\nNab\u011bra\u010dka vla\u017en\u00e9 vody ud\u011bl\u00e1 ze sm\u011bsi t\u00e9m\u011b\u0159 tekutou n\u00e1pl\u0148; pr\u00e1v\u011b tato tekutina se prom\u011bn\u00ed v onu tolik \u017e\u00e1danou \u0161\u0165\u00e1vu, kter\u00e1 p\u0159i kousnut\u00ed vyst\u0159\u00edkne. Vytvo\u0159te alespo\u0148 osmn\u00e1ct z\u00e1hyb\u016f a pak je pevn\u011b zakru\u0165te do uzl\u00edku, siln\u00e9ho \u201eou\u0161ka\u201c, za kter\u00e9 ta\u0161ti\u010dku pozd\u011bji uchop\u00edte. Ka\u017ed\u00e1 volba (minimum ko\u0159en\u00ed, tu\u010dn\u00e9 maso, pevn\u00e9 t\u011bsto) sleduje jedin\u00fd c\u00edl: udr\u017eet \u0161\u0165\u00e1vu uvnit\u0159 a nechat vyniknout chu\u0165.\n\n\n\nHorsk\u00e9 chinkali versus m\u011bstsk\u00e9 chinkali \n\n\n\nKdy\u017e chinkali sestoupily z horsk\u00fdch svah\u016f do tbilisk\u00fdch hostinc\u016f, v\u00fdb\u011br masa se p\u0159izp\u016fsobil nab\u00eddce na trhu. Jehn\u011b\u010d\u00ed tehdy ustoupilo levn\u011bj\u0161\u00ed a tu\u010dn\u011bj\u0161\u00ed kombinaci vep\u0159ov\u00e9ho a hov\u011bz\u00edho. \n\n\n\nKucha\u0159i, kte\u0159\u00ed nesehnali saturejku (nebo mate\u0159\u00eddou\u0161ku), s\u00e1hli po \u0159\u00edmsk\u00e9m km\u00ednu; do m\u00edsy p\u0159ibyly petr\u017eel a koriandr a vznikla dnes v\u0161udyp\u0159\u00edtomn\u00e1 varianta kalakuri, tedy \u201em\u011bstsk\u00fd styl\u201c. P\u0159esto i v ob\u010derstven\u00edch osv\u011btlen\u00fdch neonem z\u016fst\u00e1vaj\u00ed z\u00e1kladn\u00ed pravidla stejn\u00e1. N\u00e1pl\u0148 je v\u017edy syrov\u00e1, \u010desnek se v\u011bt\u0161inou nep\u0159ipou\u0161t\u00ed a v\u00fdrazn\u00e9 om\u00e1\u010dky z\u016fst\u00e1vaj\u00ed tabu. Jedinou p\u0159ijatelnou ozdobou je lehk\u00fd popra\u0161ek \u010dern\u00e9ho pep\u0159e.\n\n\n\nZeptejte se Gruz\u00ednce, jak poznat napodobeninu, a hned v\u00e1m vyjmenuje n\u011bkolik znak\u016f: p\u0159edva\u0159en\u00e9 maso, miniaturn\u00ed jednohubky k aperitivu, pestrobarevn\u00e9 sm\u011bsi ko\u0159en\u00ed nebo (svatokr\u00e1de\u017e v\u0161ech svatokr\u00e1de\u017e\u00ed) ke\u010dup vedle na tal\u00ed\u0159i. \n\n\n\nPravost, a\u0165 u\u017e m\u011bstsk\u00e1, nebo horsk\u00e1, st\u00e1le stoj\u00ed na t\u0159ech pil\u00ed\u0159\u00edch: velikost akor\u00e1t do dlan\u011b, z\u00e1hyby dostate\u010dn\u011b t\u011bsn\u00e9, aby udr\u017eely \u0161\u0165\u00e1vu uvnit\u0159, a paleta v\u016fn\u00ed, kter\u00e1 \u0161ept\u00e1, ale nikdy nek\u0159i\u010d\u00ed.\n\n\n\n\n\n\tPrav\u00e9 chinkali - Gruz\u00ednsk\u00e9 ta\u0161ti\u010dky s jehn\u011b\u010d\u00edm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.2 kg mlet\u00e9ho jehn\u011b\u010d\u00edho masa (ide\u00e1ln\u011b nasekan\u00e9ho ru\u010dn\u011b, s 30%-40% tuku pro co nejv\u011bt\u0161\u00ed \u0161\u0165avnatost)20 g \u010derstv\u00e9ho tymi\u00e1nu (nasekan\u00e9ho)3 cibule (mal\u00e9, najemno nasekan\u00e9)0.5 l\u017ei\u010dky soliSoln\u00fd roztokS\u016fl (tolik, aby voda byla slan\u00e1 jako voda na va\u0159en\u00ed t\u011bstovin)200 ml vla\u017en\u00e9 vody0.5 l\u017e\u00edce mlet\u00e9ho chilliT\u011bsto1 vejce1 kg mouky (s vysok\u00fdm obsahem b\u00edlkovin, ide\u00e1ln\u011b T65 nebo s 10-11% b\u00edlkovin)460 ml hork\u00e9 vody1 l\u017e\u00edce soliVa\u0159en\u00ed4 L vody (d\u016fkladn\u011b osolen\u00e9)\t\n\t\n\t\tT\u011bstoZ mouky, hork\u00e9 vody, vejce a soli vypracujte pevn\u00e9 t\u011bsto.T\u011bsto je pom\u011brn\u011b tuh\u00e9, proto vy\u017eaduje dlouh\u00e9 hn\u011bten\u00ed.P\u0159ikryjte a nechte odpo\u010d\u00edvat alespo\u0148 30 minut.N\u00e1pl\u0148Nejprve v misce p\u0159ipravte soln\u00fd roztok: ve vla\u017en\u00e9 vod\u011b rozpus\u0165te s\u016fl a pot\u00e9 p\u0159idejte mlet\u00e9 chilli.P\u0159ikryjte a nechte vychladnout na pokojovou teplotu, p\u0159ibli\u017en\u011b 40 stup\u0148\u016f Celsia.Ve velk\u00e9 m\u00edse sm\u00edchejte mlet\u00e9 jehn\u011b\u010d\u00ed maso, nasekanou cibuli a tymi\u00e1n.Za intenzivn\u00edho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte soln\u00fd roztok.N\u00e1pl\u0148 mus\u00ed z\u016fstat dostate\u010dn\u011b hust\u00e1, aby po polo\u017een\u00ed na t\u011bsto dr\u017eela tvar kuli\u010dky.Tvarov\u00e1n\u00edRozd\u011blte t\u011bsto na 2 nebo 3 d\u00edly.Jeden d\u00edl vytvarujte do koule a rozv\u00e1lejte na velk\u00fd kruhov\u00fd pl\u00e1t, pot\u00e9 vykr\u00e1jejte kole\u010dka o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 4 cm.Prsty sev\u0159en\u00fdmi v p\u011bst zatla\u010dte do st\u0159edu ka\u017ed\u00e9ho kole\u010dka a pot\u00e9 v\u00e1le\u010dkem rozv\u00e1lejte pouze okraje dotenka.St\u0159ed z\u016fst\u00e1v\u00e1 siln\u011bj\u0161\u00ed, aby se neprotrhl, zat\u00edmco ten\u010d\u00ed okraje se snadno skl\u00e1daj\u00ed do z\u00e1hyb\u016f a dob\u0159e se prova\u0159\u00ed.Doprost\u0159ed dejte l\u017e\u00edci n\u00e1pln\u011b, opatrn\u011b shr\u0148te okraje k sob\u011b a stisknut\u00edm je spojte do mal\u00e9ho \u201em\u011b\u0161ce\u201c.Va\u0159en\u00edVe velk\u00e9m hrnci p\u0159ive\u010fte k varu alespo\u0148 4 L d\u016fkladn\u011b osolen\u00e9 vody.Vlo\u017ete chinkali do vrouc\u00ed vody.Jednou opatrn\u011b prom\u00edchejte, aby se nep\u0159ilepily.Va\u0159te prudk\u00fdm varem p\u0159ibli\u017en\u011b 7 a\u017e 8 minut, dokud nevyplavou na hladinu.Hrnec nep\u0159epl\u0148ujte, podle pot\u0159eby va\u0159te po men\u0161\u00edch d\u00e1vk\u00e1ch, aby chinkali mohly ve vod\u011b voln\u011b plavat.Jakmile je t\u011bsto ka\u017ed\u00e9 ta\u0161ti\u010dky uva\u0159en\u00e9, ale st\u00e1le pevn\u00e9, zkontrolujte z\u00e1hyby, kter\u00e9 mus\u00ed z\u016fstat pevn\u00e9 na skus, nikoli rozb\u0159edl\u00e9.Vyjm\u011bte chinkali d\u011brovanou nab\u011bra\u010dkou.\t\n\t\n\t\t\nPou\u017eijte jehn\u011b\u010d\u00ed maso s dostate\u010dn\u00fdm pod\u00edlem tuku, aby n\u00e1pl\u0148 z\u016fstala vl\u00e1\u010dn\u00e1.\nT\u011bsto mus\u00ed b\u00fdt pevn\u00e9 a dlouho hn\u011bten\u00e9, aby p\u0159i va\u0159en\u00ed dob\u0159e dr\u017eelo tvar.\nP\u0159i va\u0159en\u00ed hrnec nep\u0159epl\u0148ujte, aby se chinkali neslepily.\n\n\t\n\t\n\t\tPlat principalG\u00e9orgienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197410","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=197410"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197410\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/36371"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}