{"id":200024,"title":"Gua bao, tchajwansk\u00e1 pa\u0159en\u00e1 bulka s du\u0161en\u00fdm vep\u0159ov\u00fdm","modified":"2026-10-31T18:04:45+01:00","plain":"Tchajwansk\u00e1 napa\u0159ovan\u00e1 bulka p\u0159elo\u017een\u00e1 do p\u016flm\u011bs\u00edce, pln\u011bn\u00e1 du\u0161en\u00fdm vep\u0159ov\u00fdm b\u016f\u010dkem, restovan\u00fdmi nakl\u00e1dan\u00fdmi ho\u0159\u010di\u010dn\u00fdmi listy, mlet\u00fdmi ara\u0161\u00eddy a koriandrem.\n\n\n\nJsou sousta, kter\u00e1 j\u00edme vestoje nad prk\u00e9nkem, proto\u017ee jsme nem\u011bli trp\u011blivost prost\u0159\u00edt st\u016fl. Gua bao k nim pat\u0159\u00ed. \n\n\n\nJe\u0161t\u011b vla\u017en\u00e1 napa\u0159ovan\u00e1 bulka ukr\u00fdv\u00e1 pl\u00e1tek glazovan\u00e9ho vep\u0159ov\u00e9ho, kter\u00fd se rozpl\u00fdv\u00e1 na jazyku, nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy p\u0159id\u00e1vaj\u00ed nakyslou k\u0159upavost a mlet\u00e9 ara\u0161\u00eddy se m\u00eds\u00ed se \u0161\u0165\u00e1vou. Navrch sn\u00edtka koriandru a po prvn\u00edm soustu u\u017e m\u00e1te chu\u0165 na druh\u00e9.\n\n\n\nDal\u0161\u00ed tchajwansk\u00e1 klasika s du\u0161en\u00fdm vep\u0159ov\u00fdm: lu rou fan, pod\u00e1van\u00e9 na r\u00fd\u017ei\n\n\n\nCo je gua bao?\n\n\n\nGua bao (\u5208\u5305) je mal\u00e1 bulka va\u0159en\u00e1 v p\u00e1\u0159e, vytvarovan\u00e1 do ov\u00e1lu a p\u0159elo\u017een\u00e1 nap\u016fl, kter\u00e1 se p\u0159i pln\u011bn\u00ed otev\u00edr\u00e1 jako kniha. Na Tchaj-wanu tvo\u0159\u00ed klasickou n\u00e1pl\u0148 \u010dty\u0159i slo\u017eky: pl\u00e1tek vep\u0159ov\u00e9ho b\u016f\u010dku du\u0161en\u00e9ho ve sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce s kandysov\u00fdm cukrem, restovan\u00e9 nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy (suan cai), mlet\u00e9 ara\u0161\u00eddy a koriandr. \n\n\n\nV restaurac\u00edch se \u010dasto p\u0159id\u00e1v\u00e1 om\u00e1\u010dka hoisin, majon\u00e9za, okurka nebo ko\u0159en\u00ed p\u011bti v\u016fn\u00ed, tedy suroviny, kter\u00e9 v tchajwansk\u00e9 verzi nenajdete. N\u00ed\u017ee uveden\u00fd recept zachov\u00e1v\u00e1 tento z\u00e1klad a du\u0161en\u00e9 maso dochucuje trochou misa a pasty doubanjiang.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z hokkiensk\u00e9ho koah-pau a \u010dasto se spojuje se slovem koah, \u201ekr\u00e1jet\u201c nebo \u201eroz\u0159\u00edznout\u201c, podle otvoru v bulce. Pro jej\u00ed p\u0159elo\u017een\u00fd tvar se j\u00ed tak\u00e9 \u0159\u00edk\u00e1 bulka ve tvaru lotosov\u00e9ho listu a v angli\u010dtin\u011b \u201ebao bun\u201c, co\u017e je v\u00fdraz, kter\u00fd vlastn\u011b \u0159\u00edk\u00e1 \u201ebulka\u201c dvakr\u00e1t.\n\n\n\nPokud m\u00e1te chu\u0165 na pln\u011bn\u00e9 napa\u0159ovan\u00e9 boch\u00e1nky, vyzkou\u0161ejte baozi\n\n\n\nZ pochoutky na konci roku pouli\u010dn\u00ed sva\u010dinkou\n\n\n\nGua bao se nej\u010dast\u011bji spojuje s kuchyn\u00ed provincie Fu-\u0165ien na jihov\u00fdchodn\u00edm pob\u0159e\u017e\u00ed \u010c\u00edny, odkud se \u00fadajn\u011b dostalo na Tchaj-wan s hokkiensk\u00fdmi p\u0159ist\u011bhovalci. Na ostrov\u011b je spjat\u00e9 s wei ya (\u5c3e\u7259), slavnostn\u00edm j\u00eddlem na konci roku, na kter\u00e9 zam\u011bstnavatel\u00e9 zvou sv\u00e9 zam\u011bstnance. Napln\u011bn\u00e1 bulka m\u00e1 p\u0159ipom\u00ednat pln\u00fd m\u011b\u0161ec, p\u0159\u00edzniv\u00e9 znamen\u00ed pro nadch\u00e1zej\u00edc\u00ed rok.\n\n\n\nJeho tchajwansk\u00e1 p\u0159ezd\u00edvka \u201etygr kou\u0161e prase\u201c (\u864e\u54ac\u8c6c) vych\u00e1z\u00ed z podoby bulky, kter\u00e1 se zav\u00edr\u00e1 kolem pl\u00e1tku vep\u0159ov\u00e9ho. Dnes ho najdete po cel\u00fd rok na no\u010dn\u00edch trz\u00edch i v mal\u00fdch st\u00e1nc\u00edch a j\u00ed se jen tak do ruky.\n\n\n\nDal\u0161\u00ed drobn\u00e9 ob\u010derstven\u00ed z tchajwansk\u00fdch no\u010dn\u00edch trh\u016f: popcorn chicken\n\n\n\nGua bao se pozd\u011bji roz\u0161\u00ed\u0159ilo do cel\u00e9ho sv\u011bta a restaurace ho dnes pln\u00ed sma\u017een\u00fdm ku\u0159etem, trhan\u00fdm vep\u0159ov\u00fdm nebo tofu. Tyto verze mohou b\u00fdt dobr\u00e9, ale ztr\u00e1cej\u00ed tchajwanskou rovnov\u00e1hu mezi tu\u010dnost\u00ed vep\u0159ov\u00e9ho, kyselost\u00ed ho\u0159\u010di\u010dn\u00fdch list\u016f a nasl\u00e1dlost\u00ed ara\u0161\u00edd\u016f.\n\n\n\nHlavn\u00ed suroviny na gua bao\n\n\n\n\n\n\n\nT\u011bsto na bulky je jednoduch\u00e9: mouka, dro\u017ed\u00ed, pr\u00e1\u0161ek do pe\u010diva, cukr a vla\u017en\u00e1 voda, bez ml\u00e9ka a tuku. Ob\u011b kyp\u0159idla zajist\u00ed b\u00edlou a nad\u00fdchanou st\u0159\u00eddku, kter\u00e1 z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00e1 i po p\u0159elo\u017een\u00ed. Vep\u0159ov\u00fd b\u016f\u010dek se p\u0159ed du\u0161en\u00edm nakr\u00e1j\u00ed na pl\u00e1tky a pak se zvolna dus\u00ed s v\u00ednem Shaoxing, kandysov\u00fdm cukrem, bady\u00e1nem, z\u00e1zvorem, \u010desnekem, chilli papri\u010dkami a jarn\u00ed cibulkou.\n\n\n\nMiso a doubanjiang, pikantn\u00ed pasta z bob\u016f ze S\u2019-\u010dchuanu, dod\u00e1vaj\u00ed du\u0161en\u00e9mu masu hlub\u0161\u00ed chu\u0165 fermentovan\u00fdch surovin a trochu p\u00e1livosti. Kandysov\u00fd cukr se rozpust\u00ed v lesklou \u0161\u0165\u00e1vu, kter\u00e1 maso obal\u00ed glazurou, a sezamov\u00fd olej p\u0159id\u00e1 pra\u017een\u00e9 t\u00f3ny.\n\n\n\nSuan cai, fermentovan\u00e9 listy \u010d\u00ednsk\u00e9 ho\u0159\u010dice, dod\u00e1vaj\u00ed to, co vep\u0159ov\u00e9mu chyb\u00ed: kyselost a k\u0159upavost. Po odsolen\u00ed se restuj\u00ed na s\u00e1dle s \u010desnekem, chilli a trochou cukru a vyva\u017euj\u00ed tu\u010dnost masa. Prod\u00e1vaj\u00ed se v s\u00e1\u010dc\u00edch v obchodech s asijsk\u00fdmi potravinami, stejn\u011b jako doubanjiang. Mlet\u00e9 ara\u0161\u00eddy a koriandr cel\u00e9 sousto zavr\u0161uj\u00ed, ara\u0161\u00eddy jemnou sladkost\u00ed a koriandr sv\u011b\u017eest\u00ed.\n\n\n\nTipy k p\u0159\u00edprav\u011b poveden\u00e9ho gua bao\n\n\n\nT\u011bsto hn\u011b\u0165te, dokud nebude \u00fapln\u011b hladk\u00e9, a pak do p\u0159ehybu ka\u017ed\u00e9 bulky vlo\u017ete pe\u010dic\u00ed pap\u00edr, aby se ob\u011b poloviny daly odd\u011blit bez potrh\u00e1n\u00ed. \n\n\n\nNapa\u0159ovac\u00ed ko\u0161\u00edk postavte nad je\u0161t\u011b studenou vodu, bulky tak budou pozvolna kynout, zat\u00edmco se voda zah\u0159\u00edv\u00e1. Vep\u0159ov\u00e9 maso duste pod pokli\u010dkou p\u0159ibli\u017en\u011b 45 minut a pak ho nechte odpo\u010d\u00edvat mimo plotnu, aby se do n\u011bj \u0161\u0165\u00e1va je\u0161t\u011b l\u00e9pe vs\u00e1kla. Gua bao pod\u00e1vejte vla\u017en\u00e9, dokud jsou bulky je\u0161t\u011b vl\u00e1\u010dn\u00e9.\n\n\n\n\n\n\tGua bao\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa t\u011bsto300 g mouky1 l\u017ei\u010dka dro\u017ed\u00ed (su\u0161en\u00e9ho, instantn\u00edho)1 l\u017ei\u010dka kyp\u0159ic\u00edho pr\u00e1\u0161ku1 l\u017ei\u010dka cukru155 ml vody (vla\u017en\u00e9)Na du\u0161en\u00e9 vep\u0159ov\u00e91000 g vep\u0159ov\u00e9ho b\u016f\u010dku100 ml s\u00f3jov\u00e9 om\u00e1\u010dky (sv\u011btl\u00e9)200 ml v\u00edna Shaoxing1250 ml vody120 g kandysov\u00e9ho cukru2 hv\u011bzdi\u010dky bady\u00e1nu20 g z\u00e1zvoru2 chilli papri\u010dky6 strou\u017ek\u016f \u010desneku5 jarn\u00edch cibulek1 l\u017e\u00edce misa2 l\u017e\u00edce doubanjiangu ((p\u00e1liv\u00e9 pasty z bob\u016f))1 l\u017e\u00edce sezamov\u00e9ho olejeNa restovan\u00e9 nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy200 g nakl\u00e1dan\u00fdch ho\u0159\u010di\u010dn\u00fdch list\u016f ((suan cai))3 strou\u017eky \u010desneku1 chilli papri\u010dka1 jarn\u00ed cibulka2 l\u017e\u00edce s\u00e1dla2 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce cukru1 l\u017e\u00edce v\u00edna Shaoxing1 \u0161petka soli1 \u0161petka b\u00edl\u00e9ho pep\u0159e (mlet\u00e9ho)Na pod\u00e1v\u00e1n\u00ed100 g ara\u0161\u00edd\u016f (mlet\u00fdch)10 sn\u00edtk\u016f koriandru\t\n\t\n\t\tNa t\u011bstoSm\u00edchejte mouku, dro\u017ed\u00ed, kyp\u0159ic\u00ed pr\u00e1\u0161ek a cukr.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte vla\u017enou vodu.Hn\u011b\u0165te, dokud se suroviny nespoj\u00ed v hrub\u00e9 t\u011bsto.P\u0159ikryjte a nechte 10 minut odpo\u010d\u00edvat.Znovu hn\u011b\u0165te, dokud nebude t\u011bsto zcela hladk\u00e9, v robotu p\u0159ibli\u017en\u011b 8 minut.T\u011bsto rozd\u011blte na 8 d\u00edl\u016f.Z ka\u017ed\u00e9ho d\u00edlu vytvarujte kuli\u010dku.Ka\u017edou kuli\u010dku zplo\u0161t\u011bte do ov\u00e1lu.Ka\u017ed\u00fd ov\u00e1l p\u0159elo\u017ete pod\u00e9ln\u011b nap\u016fl a dovnit\u0159 vlo\u017ete pe\u010dic\u00ed pap\u00edr.Nechte kynout p\u0159ibli\u017en\u011b 30 minut, dokud boch\u00e1nky lehce nenabudou.Boch\u00e1nky vlo\u017ete do napa\u0159ovac\u00edho ko\u0161\u00edku um\u00edst\u011bn\u00e9ho nad studenou vodou.Na siln\u00e9m ohni p\u0159ive\u010fte vodu k varu.St\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed a va\u0159te v p\u00e1\u0159e 10 minut.Na du\u0161en\u00e9 vep\u0159ov\u00e9Vep\u0159ov\u00fd b\u016f\u010dek nakr\u00e1jejte na pl\u00e1tky siln\u00e9 p\u0159ibli\u017en\u011b 2 cm.Chilli papri\u010dky pod\u00e9ln\u011b rozpulte, \u010desnek rozm\u00e1\u010dkn\u011bte a jarn\u00ed cibulky nakr\u00e1jejte na \u0161pal\u00ed\u010dky.Orestujte z\u00e1zvor, chilli papri\u010dky, \u010desnek a jarn\u00ed cibulky.P\u0159idejte sv\u011btlou s\u00f3jovou om\u00e1\u010dku a doubanjiang.P\u0159idejte miso, kandysov\u00fd cukr a vep\u0159ov\u00e9 maso.Maso nechte z obou stran zhn\u011bdnout.P\u0159idejte v\u00edno Shaoxing, bady\u00e1n, sezamov\u00fd olej a vodu.P\u0159ikryjte a nechte na st\u0159edn\u00edm ohni zvolna dusit p\u0159ibli\u017en\u011b 45 minut.Vypn\u011bte ohe\u0148 a nechte pod pokli\u010dkou odpo\u010d\u00edvat 10 a\u017e 15 minut.Na restovan\u00e9 nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listyNakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy nakr\u00e1jejte najemno.Namo\u010dte je do vody, aby se zbavily p\u0159ebyte\u010dn\u00e9 soli, a pot\u00e9 je vyma\u010dkejte.Nasekejte \u010desnek, chilli papri\u010dku a jarn\u00ed cibulku.Rozeh\u0159ejte s\u00e1dlo a sezamov\u00fd olej.Orestujte \u010desnek a chilli papri\u010dku.P\u0159idejte nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy, s\u016fl, b\u00edl\u00fd pep\u0159, cukr, v\u00edno Shaoxing a jarn\u00ed cibulku.Restujte, dokud se v\u0161e nerozvon\u00ed.Pln\u011bn\u00edKa\u017ed\u00fd napa\u0159en\u00fd boch\u00e1nek rozev\u0159ete.Vlo\u017ete do n\u011bj pl\u00e1tek du\u0161en\u00e9ho vep\u0159ov\u00e9ho.P\u0159idejte restovan\u00e9 nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy.Posypte mlet\u00fdmi ara\u0161\u00eddy.P\u0159idejte n\u011bkolik sn\u00edtk\u016f koriandru.Pod\u00e1vejte vla\u017en\u00e9.\t\n\t\n\t\tChcete-li u\u0161et\u0159it \u010das, v asijsk\u00fdch potravin\u00e1ch se\u017eenete mra\u017een\u00e9 boch\u00e1nky gua bao: sta\u010d\u00ed je oh\u0159\u00e1t 8 a\u017e 10 minut v p\u00e1\u0159e. Dom\u00e1c\u00ed jsou ale mnohem lep\u0161\u00ed.\nSuan cai (\u9178\u83dc, tchajwansk\u00e9 nakl\u00e1dan\u00e9 ho\u0159\u010di\u010dn\u00e9 listy) a doubanjiang se\u017eenete v asijsk\u00fdch potravin\u00e1ch. Pokud suan cai nem\u00e1te, dob\u0159e propl\u00e1chnut\u00e9 a pot\u00e9 orestovan\u00e9 kysan\u00e9 zel\u00ed se jim chut\u00ed p\u0159ibl\u00ed\u017e\u00ed, ale zcela je nenahrad\u00ed. Doubanjiang lze nahradit jemn\u011b p\u00e1livou pastou z fermentovan\u00fdch chilli papri\u010dek.\nV\u00edno Shaoxing m\u016f\u017eete nahradit r\u00fd\u017eov\u00fdm v\u00ednem, p\u0159\u00edpadn\u011b such\u00fdm sherry. Kandysov\u00fd cukr dod\u00e1 du\u0161en\u00e9mu masu lesklou glazuru: s hn\u011bd\u00fdm cukrem bude barva o n\u011bco m\u00e9n\u011b syt\u00e1.\nMlet\u00e9 ara\u0161\u00eddy se pod\u00e1vaj\u00ed samotn\u00e9 nebo lehce oslazen\u00e9. Pro klasickou tchajwanskou verzi je sm\u00edchejte s trochou cukru a p\u0159idejte je pod maso i na n\u011bj, provon\u00ed vep\u0159ov\u00e9 a vyv\u00e1\u017e\u00ed jeho tu\u010dnost.\n\t\n\t\n\t\tPlat principalTa\u00efwanaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200024","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=200024"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200024\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191963"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}