{"id":198673,"title":"Gyoza, japonsk\u00e9 pln\u011bn\u00e9 ta\u0161ti\u010dky","modified":"2026-10-31T17:42:47+01:00","plain":"Lahodn\u00e9 tradi\u010dn\u00ed japonsk\u00e9 ta\u0161ti\u010dky zvan\u00e9 gyoza. Jsou \u0161\u0165avnat\u00e9, k\u0159upav\u00e9 a z\u00e1rove\u0148 jemn\u00e9 a svou chut\u00ed pot\u011b\u0161\u00ed i ty nejn\u00e1ro\u010dn\u011bj\u0161\u00ed jaz\u00fd\u010dky\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 u\u017e tyto dobroty 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 chu\u0165ov\u00fdm preferenc\u00edm. 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\u017esk\u00e1 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 tedy b\u00fdvaj\u00ed 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 m\u00fdlit, st\u00e1le jsou neuv\u011b\u0159iteln\u011b lahodn\u00e9!\n\n\n\nGyoza se nejen p\u0159izp\u016fsobily japonsk\u00fdm chut\u00edm, ale vzniklo tak\u00e9 mnoho r\u016fzn\u00fdch variant. Najdete gyoza s ku\u0159ec\u00edm masem, gyoza s hov\u011bz\u00edm masem, s vep\u0159ov\u00fdm masem sm\u00edchan\u00fdm s krevetami, nebo dokonce \u010dist\u011b vegetari\u00e1nsk\u00e9 verze. \n\n\n\nDnes se v\u0161ak zam\u011b\u0159\u00edme na nejtradi\u010dn\u011bj\u0161\u00ed a nejobl\u00edben\u011bj\u0161\u00ed variantu, gyoza s vep\u0159ov\u00fdm masem. Nezapome\u0148te si tak\u00e9 p\u0159ipravit mou om\u00e1\u010dku ke gyoza, kter\u00e1 se k nim dokonale hod\u00ed\n\n\n\nTradi\u010dn\u00ed om\u00e1\u010dka ke gyoza\n\n\n\nJak tepeln\u011b upravit gyoza?\n\n\n\nTyto lahodn\u00e9 japonsk\u00e9 ta\u0161ti\u010dky lze p\u0159ipravit n\u011bkolika zp\u016fsoby. Tradi\u010dn\u00ed metoda jim dod\u00e1 mimo\u0159\u00e1dn\u011b k\u0159upav\u00fd spodek a vl\u00e1\u010dn\u00fd vr\u0161ek. Pro\u010d je ale op\u00e9kat nadvakr\u00e1t? 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\u00e1vkou\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 uva\u0159\u00ed v p\u00e1\u0159e. Tato dvoj\u00ed tepeln\u00e1 \u00faprava je z\u00e1sadn\u00ed pro dosa\u017een\u00ed opravdu k\u0159upav\u00e9ho spodku. P\u0159i prvn\u00edm \u201esma\u017een\u00ed\u201c se v t\u011bst\u011b tvo\u0159\u00ed drobn\u00e9 bublinky, kter\u00e9 zv\u011bt\u0161uj\u00ed k\u0159upav\u00fd povrch.\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 osma\u017eit, aby z\u00edskaly k\u0159upav\u00fd spodek. \n\n\n\nP\u0159esto\u017ee tato metoda p\u0159in\u00e1\u0161\u00ed celkem k\u0159upav\u00fd v\u00fdsledek, nevytvo\u0159\u00ed se p\u0159i n\u00ed drobn\u00e9 bublinky, d\u00edky nim\u017e jsou yaki gyoza v\u00fdjime\u010dn\u011b k\u0159upav\u00e9. Sui gyoza m\u016f\u017eete tak\u00e9 p\u0159idat do lahodn\u00e9ho v\u00fdvaru chintan, v\u00fdsledkem pak bude n\u011bco podobn\u00e9ho pol\u00e9vce wonton.\n\n\n\nGyoza va\u0159en\u00e9 v p\u00e1\u0159e m\u016f\u017eete nam\u00e1\u010det do sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky, om\u00e1\u010dky rayu a \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octa\n\n\n\nV\u00fdvar chintan, kter\u00fd se vyzna\u010duje svou \u010dirost\u00ed\n\n\n\nSma\u017een\u00e9 gyoza\n\n\n\nZde se gyoza pouze sma\u017e\u00ed, bez va\u0159en\u00ed v p\u00e1\u0159e \u010di ve vod\u011b. Touto metodou z\u00edsk\u00e1te ta\u0161ti\u010dky k\u0159upav\u00e9 ze v\u0161ech stran, ov\u0161em bez kontrastu textur, kter\u00fd nab\u00edzej\u00ed yaki gyoza.\n\n\n\nVyplat\u00ed se p\u0159ipravit si 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 a cena. Pokud p\u0159ipravujete stovky ta\u0161ti\u010dek, s vlastn\u00edm t\u011bstem v\u00fdrazn\u011b sn\u00ed\u017e\u00edte cenu za 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 t\u00edm nutn\u011b utrp\u011bla chu\u0165. Jejich pou\u017eit\u00ed je jednoduch\u00e9, dejte je 24 hodin p\u0159edem do lednice, aby pomalu rozmrzly\n\n\n\n\n\n\tPrav\u00e9 japonsk\u00e9 gyoza\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t50 pl\u00e1tk\u016f t\u011bsta na gyozaN\u00e1pl\u0148500 g najemno nakr\u00e1jen\u00e9ho pekingsk\u00e9ho zel\u00ed20 g soli500 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (pou\u017eijte b\u016f\u010dek nebo maso s 30% obsahem tuku)2 g b\u00edl\u00e9ho pep\u0159e15 g najemno nasekan\u00e9ho \u010desneku5 g najemno nasekan\u00e9ho \u010derstv\u00e9ho z\u00e1zvoru60 g najemno nakr\u00e1jen\u00e9 \u010d\u00ednsk\u00e9 pa\u017eitky (nahra\u010fte thajskou pa\u017eitkou nebo jarn\u00ed cibulkou)12 g cukruOm\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 s polovinou soliNechte 15 minut odpo\u010d\u00edvat v jemn\u00e9m cedn\u00edku p\u0159i pokojov\u00e9 teplot\u011bZel\u00ed vyma\u010dkejte v \u010dist\u00e9 ut\u011brce, abyste odstranili p\u0159ebyte\u010dnou vodu. Je pot\u0159eba opravdu po\u0159\u00e1dn\u011b p\u0159itla\u010dit.Ve velk\u00e9 m\u00edse sm\u00edchejte vep\u0159ov\u00e9 maso, vyma\u010dkan\u00e9 zel\u00ed, zb\u00fdvaj\u00edc\u00ed s\u016fl, b\u00edl\u00fd pep\u0159, \u010desnek, z\u00e1zvor, pa\u017eitku a cukr. Rukama sm\u011bs propracujte, jako byste hn\u011btli chlebov\u00e9 t\u011bsto, v\u00fdsledkem m\u00e1 b\u00fdt po\u0159\u00e1dn\u011b mazlav\u00e1 hmotaNa pracovn\u00ed plochu si p\u0159ipravte 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 ohniP\u0159idejte gyoza a op\u00e9kejte, dokud zespodu nezezl\u00e1tnouP\u0159ilijte 120ml vody, p\u0159iklopte a va\u0159te v p\u00e1\u0159e 3 minutySundejte poklici 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\u011blat starosti s po\u0161kr\u00e1b\u00e1n\u00edm varn\u00e9 desky; m\u016f\u017eete tedy pou\u017e\u00edt podle m\u011b ide\u00e1ln\u00ed zp\u016fsob p\u0159\u00edpravy: neust\u00e1le pohybujte p\u00e1nv\u00ed krou\u017eiv\u00fdm pohybem, aby ta\u0161ti\u010dky klouzaly po cel\u00e9m dn\u011b, krom\u011b chv\u00edle, kdy je p\u00e1nev p\u0159iklopen\u00e1.\nD\u00edky tomu se kr\u00e1sn\u011b a rovnom\u011brn\u011b ope\u010dou\n\t\n\t\n\t\tJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198673","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=198673"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198673\/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=198673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}