{"id":197687,"title":"Hov\u011bz\u00ed gyoza, japonsk\u00e9 pln\u011bn\u00e9 ta\u0161ti\u010dky","modified":"2026-10-31T17:25:10+01:00","plain":"Lahodn\u00e9 tradi\u010dn\u00ed japonsk\u00e9 ta\u0161ti\u010dky zvan\u00e9 gyoza s neuv\u011b\u0159iteln\u011b \u0161\u0165avnatou hov\u011bz\u00ed n\u00e1pln\u00ed\n\n\n\nAch, ty gyoza! Kdo by odolal t\u011bmto mal\u00fdm japonsk\u00fdm ta\u0161ti\u010dk\u00e1m, kter\u00e9 si podmanily cel\u00fd sv\u011bt? I kdy\u017e s asijskou kuchyn\u00ed teprve za\u010d\u00edn\u00e1te, je dost pravd\u011bpodobn\u00e9, \u017ee jste tyto dobroty u\u017e ochutnali nebo o nich alespo\u0148 sly\u0161eli.\n\n\n\nP\u016fvod ta\u0161ti\u010dek gyoza\n\n\n\nGyoza nepoch\u00e1zej\u00ed z Japonska, ale z \u010c\u00edny, kde jsou zn\u00e1m\u00e9 pod n\u00e1zvem jiaozi. Tyto ta\u0161ti\u010dky p\u0159ekonaly mo\u0159e a p\u0159izp\u016fsobily se japonsk\u00fdm kulin\u00e1\u0159sk\u00fdm zvyklostem. Zat\u00edmco \u010d\u00ednsk\u00e9 jiaozi b\u00fdvaj\u00ed tu\u010dn\u011bj\u0161\u00ed a obsahuj\u00ed v\u00edce masa (co\u017e mi rozhodn\u011b nevad\u00ed), gyoza pro\u0161ly \u00fapravami, aby l\u00e9pe vyhovovaly japonsk\u00fdm chut\u00edm.\n\n\n\nBo\u017esky ope\u010den\u00e1 k\u016fr\u010di\u010dka ta\u0161ti\u010dek yaki gyoza\n\n\n\nJaponsk\u00e1 \u00faprava: rovnov\u00e1ha mezi masem a zeleninou\n\n\n\nNa rozd\u00edl od sv\u00fdch \u010d\u00ednsk\u00fdch p\u0159\u00edbuzn\u00fdch, kter\u00e9 jsou tedy zpravidla tu\u010dn\u011bj\u0161\u00ed, maj\u00ed japonsk\u00e9 gyoza jin\u00fd pom\u011br masa a zeleniny. \n\n\n\nTo neznamen\u00e1, \u017ee by jiaozi byly m\u00e9n\u011b chutn\u00e9, jen jsou gyoza o n\u011bco leh\u010d\u00ed variantou p\u0159izp\u016fsobenou japonsk\u00fdm chut\u00edm. Ale nenechte se zm\u00e1st, po\u0159\u00e1d jsou neuv\u011b\u0159iteln\u011b lahodn\u00e9!\n\n\n\nGyoza se nejen p\u0159izp\u016fsobily japonsk\u00fdm chut\u00edm, ale vznikla tak\u00e9 cel\u00e1 \u0159ada jejich variant. Najdete gyoza s ku\u0159ec\u00edm masem, p\u016fvodn\u00ed gyoza s vep\u0159ov\u00fdm masem, s vep\u0159ov\u00fdm masem a krevetami, nebo dokonce \u010dist\u011b vegetari\u00e1nsk\u00e9 verze. \n\n\n\nDnes se ale zam\u011b\u0159\u00edme na mimo\u0159\u00e1dn\u011b lahodnou variantu s hov\u011bz\u00edm masem.\n\n\n\nJak tepeln\u011b upravit gyoza s hov\u011bz\u00edm masem?\n\n\n\nTyto lahodn\u00e9 japonsk\u00e9 ta\u0161ti\u010dky lze p\u0159ipravit r\u016fzn\u00fdmi zp\u016fsoby. Tradi\u010dn\u00ed metodou z\u00edsk\u00e1te gyoza s dokonale k\u0159upav\u00fdm spodkem a m\u011bkk\u00fdm vr\u0161kem. Pro\u010d je ale op\u00e9kat ve dvou f\u00e1z\u00edch? Je to opravdu nutn\u00e9? Poj\u010fme prozkoumat r\u016fzn\u00e9 zp\u016fsoby p\u0159\u00edpravy t\u011bchto mal\u00fdch z\u00e1zrak\u016f.\n\n\n\nOdpa\u0159ov\u00e1n\u00ed vody: p\u0159edposledn\u00ed krok p\u0159ed ochutn\u00e1n\u00edm\n\n\n\nYaki gyoza (gyoza op\u00e9kan\u00e9 na p\u00e1nvi)\n\n\n\nP\u0159i t\u00e9to metod\u011b se gyoza nejprve ope\u010dou na tro\u0161e oleje dok\u0159upava a pot\u00e9 se pod pokli\u010dkou va\u0159\u00ed v p\u00e1\u0159e. Tato dvoj\u00ed tepeln\u00e1 \u00faprava je z\u00e1sadn\u00ed pro skute\u010dn\u011b k\u0159upav\u00fd spodek. P\u0159i prvn\u00edm \u201esma\u017een\u00ed\u201c se na t\u011bst\u011b vytvo\u0159\u00ed drobn\u00e9 bublinky, kter\u00e9 zv\u011bt\u0161\u00ed k\u0159upavou plochu.\n\n\n\nSui gyoza (gyoza va\u0159en\u00e9 v p\u00e1\u0159e nebo ve vod\u011b)\n\n\n\nV t\u00e9to variant\u011b se gyoza va\u0159\u00ed bu\u010f v p\u00e1\u0159e, nebo ve vod\u011b. Pot\u00e9 je m\u016f\u017eete op\u00e9ct, aby m\u011bly k\u0159upav\u00fd spodek. \n\n\n\nP\u0159esto\u017ee je v\u00fdsledek t\u00e9to metody pom\u011brn\u011b k\u0159upav\u00fd, nevznikaj\u00ed p\u0159i n\u00ed drobn\u00e9 bublinky, d\u00edky nim\u017e jsou yaki gyoza tak v\u00fdjime\u010dn\u011b k\u0159upav\u00e9. Sui gyoza m\u016f\u017eete tak\u00e9 p\u0159idat do lahodn\u00e9ho v\u00fdvaru chintan, \u010d\u00edm\u017e vznikne n\u011bco podobn\u00e9ho pol\u00e9vce wonton.\n\n\n\nV\u00fdvar chintan, kter\u00fd se vyzna\u010duje svou \u010dirost\u00ed\n\n\n\nSma\u017een\u00e9 gyoza\n\n\n\nV tomto p\u0159\u00edpad\u011b se gyoza sma\u017e\u00ed cel\u00e9, bez va\u0159en\u00ed v p\u00e1\u0159e nebo ve vod\u011b. Touto metodou z\u00edsk\u00e1te ta\u0161ti\u010dky k\u0159upav\u00e9 po cel\u00e9m povrchu, ale bez kontrastu textur typick\u00e9ho pro yaki gyoza.\n\n\n\nVyplat\u00ed se p\u0159ipravovat vlastn\u00ed t\u011bsto na gyoza?\n\n\n\nAno i ne. V\u00fdhodou dom\u00e1c\u00edho t\u011bsta na gyoza oproti mra\u017een\u00e9mu z obchodu je o n\u011bco lep\u0161\u00ed textura, mo\u017enost p\u0159izp\u016fsobit velikost a cena. Pokud p\u0159ipravujete stovky ta\u0161ti\u010dek gyoza, s vlastn\u00edm t\u011bstem v\u00fdrazn\u011b sn\u00ed\u017e\u00edte n\u00e1klady na jeden kus. \n\n\n\nDom\u00e1c\u00ed t\u011bsto na gyoza\n\n\n\nNaopak s mra\u017een\u00fdmi pl\u00e1tky t\u011bsta na gyoza u\u0161et\u0159\u00edte spoustu \u010dasu, ani\u017e by v\u00fdsledek musel b\u00fdt \u0161patn\u00fd. Jejich pou\u017eit\u00ed je jednoduch\u00e9, dejte je 24 hodin p\u0159edem do lednice, aby pozvolna rozmrzly\n\n\n\n\n\n\tGyoza s hov\u011bz\u00edm masem\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t50 pl\u00e1tk\u016f t\u011bsta na gyozaN\u00e1pl\u0148250 g najemno nakr\u00e1jen\u00e9ho pekingsk\u00e9ho zel\u00ed5 g soli (na zel\u00ed)7 g soli (do n\u00e1pln\u011b)500 g mlet\u00e9ho hov\u011bz\u00edho masa (pou\u017eijte maso s obsahem tuku alespo\u0148 15%)2 g b\u00edl\u00e9ho pep\u0159e15 g \u010desneku (najemno nakr\u00e1jen\u00e9ho)5 g \u010derstv\u00e9ho z\u00e1zvoru (najemno nakr\u00e1jen\u00e9ho)60 g jarn\u00ed cibulky (nakr\u00e1jen\u00e9 velmi najemno)5 g cukru15 g stonk\u016f koriandru (nakr\u00e1jen\u00fdch velmi najemno)1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed (pokud m\u00e1te \u017eivo\u010di\u0161n\u00fd tuk, nap\u0159\u00edklad vep\u0159ov\u00e9 nebo kachn\u00ed s\u00e1dlo, je to ide\u00e1ln\u00ed)Om\u00e1\u010dka k nam\u00e1\u010den\u00ed120 ml r\u00fd\u017eov\u00e9ho octa60 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky30 ml japonsk\u00e9ho chilli oleje (voliteln\u011b)\t\n\t\n\t\tV m\u00edse sm\u00edchejte zel\u00ed se sol\u00ed ur\u010denou na zel\u00edNechte 15 minut odpo\u010d\u00edvat v jemn\u00e9m s\u00edtu p\u0159i pokojov\u00e9 teplot\u011bZel\u00ed vyma\u010dkejte v \u010dist\u00e9 ut\u011brce, abyste odstranili p\u0159ebyte\u010dnou vodu. Ma\u010dkejte opravdu siln\u011b.Ve velk\u00e9 m\u00edse sm\u00edchejte v\u0161echny suroviny na n\u00e1pl\u0148. Propracujte je rukama, jako byste hn\u011btli chlebov\u00e9 t\u011bsto, v\u00fdsledn\u00e1 sm\u011bs mus\u00ed b\u00fdt hodn\u011b mazlav\u00e1Nechte p\u0159ikryt\u00e9 odpo\u010d\u00edvat v lednici 30 minut a\u017e 2 hodiny, aby se chut\u011b propojilySkl\u00e1d\u00e1n\u00edNa pracovn\u00ed plochu si p\u0159ipravte malou misku s vodou, \u010distou ut\u011brku, m\u00edsu s n\u00e1pln\u00ed do gyoza, plech vylo\u017een\u00fd pe\u010dic\u00edm pap\u00edrem a hrom\u00e1dku pl\u00e1tk\u016f t\u011bsta na gyozaDoprost\u0159ed ka\u017ed\u00e9ho pl\u00e1tku t\u011bsta dejte mal\u00e9 mno\u017estv\u00ed n\u00e1pln\u011bOkraje t\u011bsta navlh\u010dete vodou a japonsk\u00e9 ta\u0161ti\u010dky pevn\u011b uzav\u0159eteV t\u00e9to f\u00e1zi je m\u016f\u017eete podle pot\u0159eby zamrazitTepeln\u00e1 \u00fapravaNa p\u00e1nvi rozeh\u0159ejte 15ml oleje na st\u0159edn\u00edm plameniP\u0159idejte ta\u0161ti\u010dky gyoza a op\u00e9kejte je zespodu dozlatovaP\u0159ilijte 120ml vody, p\u0159iklopte a nechte 3 minuty va\u0159it v p\u00e1\u0159eSundejte pokli\u010dku a pokra\u010dujte v op\u00e9k\u00e1n\u00ed, dokud se voda neodpa\u0159\u00ed. V p\u0159\u00edpad\u011b pot\u0159eby zvy\u0161te plamen.Ihned pod\u00e1vejte s om\u00e1\u010dkouOm\u00e1\u010dkaSm\u00edchejte r\u00fd\u017eov\u00fd ocet, s\u00f3jovou om\u00e1\u010dku a chilli olej\t\n\t\n\t\tPokud m\u00e1te plynov\u00fd spor\u00e1k, nemus\u00edte si d\u00e1vat pozor, abyste ho nepo\u0161kr\u00e1bali; m\u016f\u017eete tedy pou\u017e\u00edt podle m\u011b ide\u00e1ln\u00ed zp\u016fsob p\u0159\u00edpravy: neust\u00e1le pohybujte p\u00e1nv\u00ed v kruz\u00edch, aby ta\u0161ti\u010dky klouzaly po cel\u00e9 jej\u00ed plo\u0161e, krom\u011b chv\u00edle, kdy je p\u0159iklopen\u00e1.\nD\u00edky tomu se kr\u00e1sn\u011b a rovnom\u011brn\u011b ope\u010dou\n\t\n\t\n\t\tDim sumJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197687","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=197687"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197687\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/9899"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}