{"id":199921,"title":"T\u011bsto na gyoza, japonsk\u00e9 pln\u011bn\u00e9 ta\u0161ti\u010dky","modified":"2026-10-31T18:02:07+01:00","plain":"P\u0159\u00edprava gyoza, t\u011bchto lahodn\u00fdch japonsk\u00fdch knedl\u00ed\u010dk\u016f, je um\u011bn\u00ed, kter\u00e9 si zaslou\u017e\u00ed na\u0161i plnou pozornost. Dnes se pono\u0159\u00edme do srdce japonsk\u00e9 kulin\u00e1\u0159sk\u00e9 tradice s receptem na t\u011bsto na gyoza, kter\u00fd pot\u011b\u0161\u00ed i ty nejn\u00e1ro\u010dn\u011bj\u0161\u00ed. A\u0165 u\u017e ho pou\u017eijete na gyoza s ku\u0159ec\u00edm masem, gyoza s hov\u011bz\u00edm masem, nebo s vep\u0159ov\u00fdm masem\n\n\n\nM\u016fj recept na gyoza\n\n\n\nTady nejde o \u017e\u00e1dn\u00e9 legr\u00e1cky, ale o poctiv\u00fd a pe\u010dliv\u00fd p\u0159\u00edstup, proto\u017ee \u00fasp\u011bch tohoto receptu stoj\u00ed na p\u0159esn\u00e9m postupu a up\u0159\u00edmn\u00e9 l\u00e1sce k autentick\u00e9 kuchyni. \n\n\n\n\n\n\n\nNenechme se ni\u010d\u00edm rozptylovat a soust\u0159e\u010fme se na to podstatn\u00e9: p\u0159\u00edpravu dokonal\u00e9ho t\u011bsta na gyoza, kter\u00e9 bude z\u00e1kladem va\u0161ich kulin\u00e1\u0159sk\u00fdch v\u00fdtvor\u016f. \n\n\n\nVezm\u011bte si tedy v\u00e1le\u010dek, obl\u00e9kn\u011bte si z\u00e1st\u011bru a p\u0159ipravte se vstoupit do fascinuj\u00edc\u00edho sv\u011bta p\u0159\u00edpravy gyoza.\n\n\n\nTipy, jak p\u0159ipravit poveden\u00e9 t\u011bsto na gyoza\n\n\n\nZde je n\u011bkolik tip\u016f, kter\u00e9 v\u00e1m pomohou, aby se v\u00e1m t\u011bsto na gyoza podle tohoto receptu povedlo:\n\n\n\nKvalita mouky: Pou\u017eijte kvalitn\u00ed p\u0161eni\u010dnou mouku. Je z\u00e1kladem t\u011bsta, tak\u017ee jej\u00ed kvalita p\u0159\u00edmo ovlivn\u00ed kone\u010dn\u00fd v\u00fdsledek. Pro pru\u017en\u00e9 a pevn\u00e9 t\u011bsto je ide\u00e1ln\u00ed p\u0161eni\u010dn\u00e1 mouka s vysok\u00fdm obsahem b\u00edlkovin.\n\n\n\nTeplota vody: Voda m\u00e1 b\u00fdt hork\u00e1, ale ne vrouc\u00ed. P\u0159\u00edli\u0161 hork\u00e1 voda by mohla zp\u016fsobit, \u017ee t\u011bsto bude nadm\u011brn\u011b lepkav\u00e9 a bude se s n\u00edm \u0161patn\u011b pracovat.\n\n\n\nPou\u017eijte toto t\u011bsto na m\u016fj recept na jiaozi, \u010d\u00ednsk\u00e9 p\u0159edch\u016fdce knedl\u00ed\u010dk\u016f gyoza\n\n\n\nHn\u011bten\u00ed: Hn\u011bten\u00ed t\u011bsta je kl\u00ed\u010dov\u00fdm krokem. Je d\u016fle\u017eit\u00e9 t\u011bsto hn\u00edst, dokud nebude hladk\u00e9 a pru\u017en\u00e9. Tento krok m\u016f\u017ee zabrat n\u011bjak\u00fd \u010das, ale je nezbytn\u00fd, aby se t\u011bsto na gyoza povedlo.\n\n\n\nDoba odpo\u010dinku: Nezanedb\u00e1vejte odpo\u010dinek t\u011bsta. T\u011bsto se d\u00edky n\u011bmu uvoln\u00ed a mouka vst\u0159eb\u00e1 vodu, co\u017e n\u00e1sledn\u011b usnadn\u00ed tvarov\u00e1n\u00ed gyoza.\n\n\n\nTvarov\u00e1n\u00ed kole\u010dek: Sna\u017ete se, aby st\u0159ed kole\u010dka z\u016fstal o n\u011bco siln\u011bj\u0161\u00ed ne\u017e okraje. D\u00edky tomu se t\u011bsto p\u0159i p\u0159id\u00e1v\u00e1n\u00ed n\u00e1pln\u011b neprotrhne.\n\n\n\n\n\n\n\nUchov\u00e1v\u00e1n\u00ed: Pokud nepl\u00e1nujete gyoza p\u0159ipravovat hned po zad\u011bl\u00e1n\u00ed t\u011bsta, dob\u0159e ho zabalte do potravin\u00e1\u0159sk\u00e9 f\u00f3lie, aby nevyschlo.\n\n\n\nPou\u017eit\u00ed kuku\u0159i\u010dn\u00e9ho \u0161krobu: Kuku\u0159i\u010dn\u00fd \u0161krob slou\u017e\u00ed k tomu, aby se kole\u010dka t\u011bsta neslepila. Nebojte se ho pou\u017e\u00edt dostate\u010dn\u00e9 mno\u017estv\u00ed.\n\n\n\nUdr\u017eov\u00e1n\u00ed vlhkosti: M\u011bjte po ruce vlhkou ut\u011brku nebo ru\u010dn\u00edk, kter\u00fdmi budete kole\u010dka t\u011bsta p\u0159i pr\u00e1ci p\u0159ikr\u00fdvat. Zabr\u00e1n\u00edte tak jejich vysych\u00e1n\u00ed.\n\n\n\n\n\n\tT\u011bsto na pl\u00e1tky na gyoza\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g p\u0161eni\u010dn\u00e9 mouky90 ml hork\u00e9 vody10 g soli50 g kuku\u0159i\u010dn\u00e9ho \u0161krobu\t\n\t\n\t\tNasypte mouku do m\u00edsy, p\u0159idejte s\u016fl a dob\u0159e prom\u00edchejte. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte vodu.Hn\u011b\u0165te t\u011bsto, dokud nevytvo\u0159\u00ed kouli a m\u00edsa nez\u016fstane \u010dist\u00e1.P\u0159eneste t\u011bsto na hladkou pracovn\u00ed plochu a hn\u011b\u0165te ho je\u0161t\u011b asi 10 minut. Jakmile je t\u011bsto hladk\u00e9 a m\u011bkk\u00e9, zabalte ho do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a nechte 2 hodiny odpo\u010d\u00edvat. Pokud nepl\u00e1nujete p\u0159ipravovat gyoza hned, m\u016f\u017eete t\u011bsto nechat v lednici do druh\u00e9ho dne.Po 2 hodin\u00e1ch t\u011bsto znovu propracujte, vytvarujte z n\u011bj velk\u00fd v\u00e1lec a rozd\u011blte ho na poloviny. Jednu polovinu zabalte do potravin\u00e1\u0159sk\u00e9 f\u00f3lie nebo vlo\u017ete do plastov\u00e9ho s\u00e1\u010dku, aby neoschla, a druhou vyv\u00e1lejte na ten\u010d\u00ed v\u00e1le\u010dek.Ka\u017ed\u00fd v\u00e1le\u010dek nakr\u00e1jejte na 14 stejn\u011b velk\u00fdch kousk\u016f, celkem tedy na 28 kousk\u016f, a posypte je trochou kuku\u0159i\u010dn\u00e9ho \u0161krobu. Ka\u017ed\u00fd kousek lehce zplo\u0161t\u011bte dlan\u00ed.Vezm\u011bte jeden kousek, ostatn\u00ed p\u0159ikryjte ut\u011brkou nebo vlhk\u00fdm ubrouskem a v\u00e1le\u010dkem ho rozv\u00e1lejte na tenk\u00e9 kole\u010dko. Sna\u017ete se, aby st\u0159ed z\u016fstal o n\u011bco siln\u011bj\u0161\u00ed ne\u017e okraje, t\u011bsto se pak p\u0159i p\u0159id\u00e1v\u00e1n\u00ed n\u00e1pln\u011b neprotrhne.\t\n\t\n\t\tV z\u00e1vislosti na okoln\u00ed teplot\u011b m\u016f\u017eete pot\u0159ebovat v\u00edce nebo m\u00e9n\u011b vody \n\t\n\t\n\t\tJaponaisefeuilles gyoza, gyoza, ravioli japonais","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199921","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=199921"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199921\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8562"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}