{"id":199705,"title":"Ku\u0159ec\u00ed gyoza s dipem z yuzu","modified":"2026-10-31T17:59:48+01:00","plain":"Lahodn\u00fd recept na gyoza s tradi\u010dn\u00ed japonskou ku\u0159ec\u00ed n\u00e1pln\u00ed a om\u00e1\u010dkou k nam\u00e1\u010den\u00ed s yuzu\n\n\n\nPo m\u00e9m receptu na gyoza s vep\u0159ov\u00fdm masem p\u0159ich\u00e1z\u00ed podle o\u010dek\u00e1v\u00e1n\u00ed i varianta s lahodnou ku\u0159ec\u00ed n\u00e1pln\u00ed, kter\u00e1 se v m\u00e9 sb\u00edrce recept\u016f p\u0159id\u00e1v\u00e1 ke gyoza s hov\u011bz\u00edm masem\n\n\n\n\n\n\n\nJakou \u010d\u00e1st ku\u0159ete pou\u017e\u00edt na n\u00e1pl\u0148 do gyoza?\n\n\n\n\u00c1\u00e1\u00e1ch, ta v\u011b\u010dn\u00e1 ot\u00e1zka. Moje odpov\u011b\u010f bude kr\u00e1tk\u00e1, jasn\u00e1 a v\u00fdsti\u017en\u00e1: horn\u00ed stehno.\n\n\n\nSamoz\u0159ejm\u011b m\u016f\u017eete pou\u017e\u00edt i prsa, ale jedine\u010dn\u00e9 chuti a \u0161\u0165avnatosti kvalitn\u00edho mlet\u00e9ho masa z horn\u00edch ku\u0159ec\u00edch stehen se nic nevyrovn\u00e1. Je\u0161t\u011b jeden tip: pokud si maso melete sami, p\u0159idejte i k\u016f\u017ei. Pokud pou\u017eijete prsa, rozhodn\u011b si p\u0159ipravte dom\u00e1c\u00ed om\u00e1\u010dku k nam\u00e1\u010den\u00ed gyoza\n\n\n\nM\u016f\u017eu si p\u0159ipravit vlastn\u00ed t\u011bsto na gyoza?\n\n\n\n\n\n\n\nSamoz\u0159ejm\u011b! Recept na t\u011bsto na gyoza najdete tady, tak\u017ee u\u017e nebudete pot\u0159ebovat obchod s asijsk\u00fdmi potravinami v okol\u00ed. Pokud ale m\u00e1te to \u0161t\u011bst\u00ed, \u017ee n\u011bjak\u00fd pobl\u00ed\u017e je, za m\u00e9n\u011b ne\u017e 3\u20ac si u\u0161et\u0159\u00edte spoustu \u010dasu\n\n\n\n\n\n\tKu\u0159ec\u00ed gyoza s om\u00e1\u010dkou z yuzu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 pl\u00e1tk\u016f t\u011bsta na gyoza1 l\u017e\u00edce neutr\u00e1ln\u00edho oleje (slune\u010dnicov\u00fd, kuku\u0159i\u010dn\u00fd, ...)5 g soliN\u00e1pl\u0148250 gram\u016f mlet\u00e9ho ku\u0159ec\u00edho masa250 gram\u016f najemno nastrouhan\u00e9ho pekingsk\u00e9ho zel\u00ed1 hrst nasekan\u00e9ho koriandru3 najemno nakr\u00e1jen\u00e9 jarn\u00ed cibulky1 strou\u017eek nastrouhan\u00e9ho \u010desneku0.5 l\u017ei\u010dky soli1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce sak\u00e91 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce bramborov\u00e9ho \u0161krobuOm\u00e1\u010dka z yuzu60 ml om\u00e1\u010dky ponzu1 l\u017ei\u010dka japonsk\u00e9ho chilli oleje la-yu\t\n\t\n\t\tSm\u00edchejte om\u00e1\u010dku ponzu s chilli olejem a p\u0159ipravte tak om\u00e1\u010dku k pod\u00e1v\u00e1n\u00ed.V m\u00edse sm\u00edchejte zel\u00ed se sol\u00edNechte v cedn\u00edku odpo\u010d\u00edvat p\u0159i pokojov\u00e9 teplot\u011b 15 minut\u00a0Zel\u00ed vyma\u010dkejte v \u010dist\u00e9 ut\u011brce, abyste odstranili p\u0159ebyte\u010dnou vodu . Je pot\u0159eba ma\u010dkat opravdu siln\u011b.V\u0161echny suroviny na n\u00e1pl\u0148 dejte do velk\u00e9 m\u00edsy. Dob\u0159e prom\u00edchejte.Skl\u00e1d\u00e1n\u00ed gyoza: Vezm\u011bte do ruky pl\u00e1tek t\u011bsta na gyoza a doprost\u0159ed dejte l\u017e\u00edci masov\u00e9 sm\u011bsi. Navlh\u010dete okraj spodn\u00ed poloviny t\u011bsta a horn\u00ed polovinu p\u0159elo\u017ete tak, aby se dot\u00fdkala navlh\u010den\u00e9ho okraje. Na jednom okraji vytvo\u0159te \u0159adu z\u00e1hyb\u016f, druh\u00fd nechte hladk\u00fd. Okraje p\u0159itiskn\u011bte k sob\u011b, aby se gyoza uzav\u0159ela. Stejn\u011b postupujte se zbytkem t\u011bsta.Rozeh\u0159ejte p\u00e1nev na st\u0159edn\u011b siln\u00e9m ohni a p\u0159idejte olej. Vlo\u017ete gyoza do p\u00e1nve a op\u00e9kejte, dokud nebudou zespodu zlatav\u00e9. P\u0159ilijte p\u0159ibli\u017en\u011b 60ml vody a ihned p\u0159iklopte poklic\u00ed.Va\u0159te, dokud se voda neodpa\u0159\u00ed.\t\n\t\n\t\tPro co nejlep\u0161\u00ed chu\u0165 pou\u017eijte vykost\u011bn\u00e1 horn\u00ed ku\u0159ec\u00ed stehna\n\t\n\t\n\t\tJaponaisegyoza au poulet","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199705","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=199705"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199705\/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=199705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}