{"id":137865,"title":"Jiaozi cu porc \u2013 col\u021buna\u0219i chineze\u0219ti","modified":"2026-06-15T09:19:14+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de jiaozi, adic\u0103 col\u021buna\u0219i chineze\u0219ti cu porc \u0219i varz\u0103\n\n\n\nSpecifici buc\u0103t\u0103riei chineze\u0219ti, jiaozi sunt un tip de col\u021buna\u0219i umplu\u021bi, foarte \u00eendr\u0103gi\u021bi \u00een Asia. Fie dulci, fie s\u0103ra\u021bi, aceste pache\u021bele de aluat sunt extrem de versatile, iar acesta este \u0219i unul dintre motivele succesului lor! \n\n\n\nCe este jiaozi? \n\n\n\nConcret, jiaozi este versiunea chinezeasc\u0103 a ravioliului occidental. Mai exact, este vorba despre carne tocat\u0103 \u0219i legume, bine \u00eempachetate \u00eentr-o foaie de aluat \u00een form\u0103 de semilun\u0103, sigilat\u0103 pe margini. \n\n\n\nDac\u0103 aceast\u0103 denumire nu v\u0103 spune mare lucru, este pentru c\u0103 la noi i se spune mai degrab\u0103 \u201eravioli pekingez\u201d. \u00cen tradi\u021bia chinez\u0103, se servesc la micul dejun, \u00een zorii Anului Nou. \u0218i nu sunt doar un preparat oarecare\u2026 \n\n\n\nAu o adev\u0103rat\u0103 \u00eenc\u0103rc\u0103tur\u0103 simbolic\u0103. \u00centruchipeaz\u0103 bog\u0103\u021bia \u0219i unitatea familiei, lucru pe care \u00eel reg\u0103sim \u0219i noi, \u00eentr-o anumit\u0103 m\u0103sur\u0103, \u00een Europa, cu faimoasa varz\u0103 murat\u0103 de Anul Nou. Pe scurt, e un motiv excelent s\u0103 descoperi\u021bi o alt\u0103 cultur\u0103! \n\n\n\nHa kao, col\u021buna\u0219i chineze\u0219ti cu creve\u021bi, sunt un alt preparat clasic al Anului Nou chinezesc\n\n\n\nOriginea \u0219i istoria jiaozi\n\n\n\nL-am putea considera aproape str\u0103mo\u0219ul asiatic al ravioliului italian. Jiaozi a ap\u0103rut \u00een urm\u0103 cu aproximativ 1.800 de ani, \u00eens\u0103 se consider\u0103 c\u0103 \u201ehuntun\u201d a fost primul tip de jiaozi care \u0219i-a f\u0103cut loc la curtea \u00eemp\u0103ratului, \u00een secolul al III-lea d.Hr. \n\n\n\nPrin urmare, majoritatea chinezilor nu consumau prea mul\u021bi pe atunci, fiind mai ales rezerva\u021bi marii nobilimi. \n\n\n\nAbia spre secolul al XVII-lea, \u00een timpul dinastiilor Ming \u0219i Qing, jiaozi a \u00eenceput s\u0103 se r\u0103sp\u00e2ndeasc\u0103 \u00een r\u00e2ndul popula\u021biei. Ace\u0219ti col\u021buna\u0219i erau chiar \u00eenso\u021bi\u021bi de ritualuri populare de sf\u00e2r\u0219it de an, menite s\u0103 aduc\u0103 avere \u0219i prosperitate. \n\n\n\nCu timpul, jiaozi \u0219i-a c\u00e2\u0219tigat locul \u00een buc\u0103t\u0103ria tradi\u021bional\u0103, iar \u00eentreaga lume \u0219i-a \u00eensu\u0219it celebra re\u021bet\u0103. A primit chiar \u0219i denumiri proprii \u00een buc\u0103t\u0103ria japonez\u0103 (gyoza), coreean\u0103 (mandu) \u0219i american\u0103 (dumpling).\n\n\n\nRe\u021beta mea de gyoza japoneze\n\n\n\nCum se prepar\u0103 jiaozi? \n\n\n\nJiaozi face parte din categoria gust\u0103rilor versatile, care pot fi reinterpretate at\u00e2t ca desert, c\u00e2t \u0219i ca aperitiv s\u0103rat. Chiar dac\u0103 prepararea jiaozi nu urmeaz\u0103 acelea\u0219i etape ca ravioliul tradi\u021bional, aluatul se face din doar dou\u0103 ingrediente: f\u0103in\u0103 de gr\u00e2u (sau de orez) \u0219i ap\u0103. \n\n\n\nA\u0219adar, aceste bun\u0103t\u0103\u021bi se preg\u0103tesc foarte u\u0219or acas\u0103. Tot ce trebuie s\u0103 face\u021bi este s\u0103 amesteca\u021bi \u0219i s\u0103 fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat omogen. Nu trebuie s\u0103 fie nici prea uscat, nici prea hidratat. De altfel, temperatura apei joac\u0103 un rol important \u00een preg\u0103tirea aluatului. \n\n\n\nCu c\u00e2t apa este mai fierbinte, cu at\u00e2t aluatul va fi mai fin \u0219i mai translucid. \u00cen acest caz, e bine s\u0103 alege\u021bi o metod\u0103 de g\u0103tire bl\u00e2nd\u0103, precum g\u0103tirea la abur sau po\u0219area. \n\n\n\n\u00cen schimb, dac\u0103 lucra\u021bi cu ap\u0103 rece (ca \u00een re\u021beta tradi\u021bional\u0103), aluatul pentru jiaozi va fi mai gros, mai rezistent \u0219i mai elastic. \u00cen acest caz, \u00eel pute\u021bi g\u0103ti cum dori\u021bi: fiert, la abur sau pr\u0103jit, \u00een func\u021bie de preferin\u021be. \n\n\n\n\u00cen ceea ce prive\u0219te umplutura, jiaozi \u00een stil Beijing este, \u00een general, umplut cu porc tocat, ceap\u0103 verde \u0219i varz\u0103. La servire, se \u00eenso\u021be\u0219te cu sos de soia \u0219i ulei de susan. Dar nimic nu v\u0103 \u00eempiedic\u0103 s\u0103 v\u0103 personaliza\u021bi propriii jiaozi! Exist\u0103 sute \u0219i sute de moduri de a-i prepara. \n\n\n\nJiaozi \u0219i wonton: care este diferen\u021ba? \n\n\n\nAst\u0103zi, putem spune c\u0103 diferen\u021ba este foarte subtil\u0103, deoarece ace\u0219ti col\u021buna\u0219i au fost reinterpreta\u021bi \u00een feluri foarte diferite \u00een \u00eentreaga lume. \u00cen mod tradi\u021bional, jiaozi se deosebe\u0219te de wonton mai ales prin form\u0103 \u0219i prin modul de g\u0103tire. \n\n\n\nbol cu sup\u0103 wonton\n\n\n\nWontonul are form\u0103 oval\u0103, \u00een timp ce jiaozi are forma unei semiluni. De asemenea, jiaozi specific Beijingului are o umplutur\u0103 foarte aparte, pe baz\u0103 de porc \u0219i legume feliate fin. \n\n\n\nWontonul, \u00een schimb, include mai multe tipuri de carne \u0219i fructe de mare. Exist\u0103 at\u00e2t de multe variante posibile \u00een prezent, \u00eenc\u00e2t grani\u021ba dintre aceste tipuri de col\u021buna\u0219i este foarte fin\u0103. \n\n\n\nPropor\u021biile de baz\u0103 pentru a v\u0103 crea propriile umpluturi pentru jiaozi\n\n\n\nGreutatea total\u0103 a umpluturii\n\n\n\n\n9\/10 carne \u0219i gr\u0103simi\n\n\n\n1\/10 alte adaosuri (legume)\n\n\n\n\nNu este o regul\u0103 absolut\u0103, dar e un bun punct de plecare, pe care \u00eel pute\u021bi ajusta dup\u0103 gust.\n\n\n\nPropor\u021bia c\u0103rnii\n\n\n\n\n2\/3 carne slab\u0103\n\n\n\n1\/3 gr\u0103simi\n\n\n\n\nPentru a simplifica lucrurile, ideal ar fi ca carnea tocat\u0103 s\u0103 aib\u0103 30% gr\u0103sime.\n\n\n\nPropor\u021bia total\u0103 a gr\u0103similor\n\n\n\nTotu\u0219i, dac\u0103 vre\u021bi o precizie maxim\u0103 \u0219i, a\u0219adar, s\u0103 ad\u0103uga\u021bi fiecare element separat (de exemplu, s\u0103 folosi\u021bi carne slab\u0103 de porc, f\u0103r\u0103 gr\u0103sime, dar s\u0103 compensa\u021bi cu gr\u0103sime de ra\u021b\u0103), iat\u0103 propor\u021biile ideale pentru gr\u0103sime \n\n\n\n\n2\/3 gr\u0103sime animal\u0103\n\n\n\n1\/3 amestec de uleiuri aromatizate\n\n\n\n\nExemplu (rotunjit): 100 g carne slab\u0103 de porc, 43 g gr\u0103sime de ra\u021b\u0103, 21 g ulei aromatizat\n\n\n\nDac\u0103 urma\u021bi propor\u021biile totale men\u021bionate mai sus, trebuie s\u0103 ad\u0103uga\u021bi la toate acestea aproximativ 18 g de legume, dup\u0103 preferin\u021b\u0103. Aten\u021bie: dac\u0103 opta\u021bi pentru varz\u0103 sau alt\u0103 legum\u0103 care las\u0103 foarte mult\u0103 ap\u0103, e mai bine s\u0103 elimina\u021bi mai \u00eent\u00e2i excesul de lichid, l\u0103s\u00e2nd-o la macerat cu sare.\n\n\n\nPrepararea amestecului de uleiuri aromatizate:\n\n\n\n\nAmestecul poate con\u021bine orice dori\u021bi.\n\n\n\nExemplu: praz, anason stelat \u0219i fenicul, pr\u0103jite \u00een ulei de arahide.\n\n\n\n\nAsezonarea c\u0103rnii slabe:\n\n\n\n\nAsezonarea variaz\u0103 \u00een func\u021bie de gusturi; doar sarea este obligatorie. \u00cen varianta clasic\u0103, reg\u0103sim amestecul 5 condimente, sosul de soia light, vinul Shaoxing, …\n\n\n\n\nAd\u0103ugarea apei condimentate:\n\n\n\n\nAd\u0103uga\u021bi-o treptat, c\u00e2te o lingur\u0103 pe r\u00e2nd; cantitatea trebuie s\u0103 fie, \u00een linii mari, egal\u0103 cu cea de ulei aromatizat ad\u0103ugat\u0103.\n\n\n\n\nLa final:\n\n\n\n\nC\u00e2nd umplutura devine suficient de lipicioas\u0103 c\u00e2t s\u0103 lase urme pe pere\u021bii bolului, \u00eencorpora\u021bi legumele \u0219i uleiul aromatizat.\n\n\n\n\nNot\u0103: dac\u0103 opta\u021bi pentru gr\u0103sime animal\u0103 separat\u0103, aceasta se adaug\u0103 la final.\n\n\n\nUnde g\u0103si\u021bi aluat pentru jiaozi? \n\n\n\nDac\u0103 nu v\u0103 preg\u0103ti\u021bi singuri aluatul pentru jiaozi, pute\u021bi g\u0103si f\u0103r\u0103 probleme foi de aluat pentru ravioli \u00een magazinele alimentare asiatice. De multe ori, le ve\u021bi g\u0103si la raionul de produse congelate. De asemenea, se g\u0103sesc foarte u\u0219or \u0219i online. \n\n\n\nPute\u021bi folosi, de asemenea, re\u021beta mea de aluat pentru gyoza\n\n\n\n\n\n\n\nCum se p\u0103streaz\u0103 jiaozi? \n\n\n\nP\u0103stra\u021bi col\u021buna\u0219ii \u00eentr-un recipient ermetic, la frigider. Totu\u0219i, v\u0103 recomand s\u0103 \u00eei consuma\u021bi c\u00e2t mai repede posibil. Dac\u0103 sunt cruzi, \u00eei pute\u021bi congela, dar exist\u0103 riscul s\u0103 le fie afectate forma \u0219i gustul.\n\n\n\n\n\n\tCol\u021buna\u0219i chineze\u0219ti cu porc (Jiaozi)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tUlei aromatizat350 ml de ulei de arahide100 g de ceap\u0103 verde50 g de \u021belin\u0103 (de preferat \u021belin\u0103 chinezeasc\u0103)0.25 ceap\u01034 c\u0103\u021bei de usturoi1 bucat\u0103 de ghimbir (de aproximativ 3 cm)0.5 b\u0103\u021b de scor\u021bi\u0219oar\u0103 (chinezeasc\u0103)2 anason stelat0.25 linguri\u021b\u0103 de semin\u021be de feniculAp\u0103 infuzat\u01030.5 lingur\u0103 de boabe de piper de Sichuan1 bucat\u0103 de ghimbir zdrobit (de aproximativ 3 cm)160 ml de ap\u0103Varz\u0103300 g de varz\u0103 chinezeasc\u01031 linguri\u021b\u0103 de sareUmplutur\u0103300 g de carne de porc tocat\u0103 (de preferat din piept de porc, cu minimum 30% gr\u0103sime)ap\u0103 infuzat\u0103, preg\u0103tit\u0103 \u00een prealabilCondimente pentru porc1 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de amestec chinezesc 5 condimente1 linguri\u021b\u0103 de bulion de pui pudr\u01031 linguri\u021b\u0103 de amidon de porumb1 linguri\u021b\u0103 de sos de soia light1 linguri\u021b\u0103 de vin ShaoxingUlei de finisare2 linguri de ulei aromatizat1 linguri\u021b\u0103 de ulei de susan pr\u0103jitAluat252 g de f\u0103in\u0103 de gr\u00e2u (cu cel pu\u021bin 10% proteine)141 ml de ap\u01031.2 g de sare\t\n\t\n\t\tAluatAmesteca\u021bi f\u0103ina cu sarea.Cu ajutorul unei furculi\u021be, \u00eencorpora\u021bi treptat apa. Fr\u0103m\u00e2nta\u021bi 3-4 minute.Acoperi\u021bi \u0219i l\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103 10 min.Fr\u0103m\u00e2nta\u021bi \u00eenc\u0103 1 min; aluatul va fi acum mult mai neted.Acoperi\u021bi-l c\u00e2t timp preg\u0103ti\u021bi umplutura.Ulei aromatizatPune\u021bi mirodeniile la \u00eenmuiat \u00een ap\u0103 timp de aproximativ 10 minute \u00eenainte de g\u0103tire, ca s\u0103 nu se ard\u0103.Toca\u021bi grosier celelalte ingrediente.C\u0103li\u021bi u\u0219or aromatele tocate \u0219i mirodeniile \u00eenmuiate \u00een ulei, la foc mediu. Va dura aproximativ 20 de minute. Ceapa trebuie doar s\u0103 \u00eenceap\u0103 s\u0103 se rumeneasc\u0103, f\u0103r\u0103 s\u0103 devin\u0103 aurie.Turna\u021bi totul \u00eentr-un bol c\u00e2t este \u00eenc\u0103 fierbinte, apoi acoperi\u021bi. L\u0103sa\u021bi la infuzat 1 or\u0103 sau, ideal, peste noapte.A doua zi, strecura\u021bi uleiul pentru a \u00eendep\u0103rta mirodeniile \u0219i aromatele.Ap\u0103 infuzat\u0103Aduce\u021bi apa la fierbere.Turna\u021bi-o \u00eentr-un bol, peste ghimbir \u0219i piperul de Sichuan.L\u0103sa\u021bi la infuzat aproximativ 30 de minute. Strecura\u021bi \u0219i l\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103.Varz\u0103Toca\u021bi fin varza chinezeasc\u0103.Pune\u021bi-o \u00eentr-un bol mare, amesteca\u021bi cu sarea \u0219i l\u0103sa\u021bi-o 10-15 minute.Stoarce\u021bi-o bine pentru a elimina lichidul, apoi transfera\u021bi-o \u00eentr-un tifon ca s\u0103 mai extrage\u021bi \u0219i restul de ap\u0103. Pune\u021bi deoparte.Umplutur\u0103Amesteca\u021bi carnea de porc cu toate condimentele. Omogeniza\u021bi \u00een aceea\u0219i direc\u021bie.Turna\u021bi treptat apa infuzat\u0103, amestec\u00e2nd constant \u00een aceea\u0219i direc\u021bie. Ad\u0103ugarea apei ar trebui s\u0103 dureze aproximativ 3-5 minute. Carnea trebuie s\u0103 devin\u0103 u\u0219or lipicioas\u0103.Chiar \u00eenainte de a forma col\u021buna\u0219ii, amesteca\u021bi varza cu umplutura de porc.Ad\u0103uga\u021bi uleiul de finisare.Modelare \u0219i g\u0103tireAplatiza\u021bi aluatul cu m\u00e2na p\u00e2n\u0103 ob\u021bine\u021bi un disc gros, apoi t\u0103ia\u021bi-l \u00een 4.Rula\u021bi fiecare bucat\u0103 p\u00e2n\u0103 ajunge la aproximativ 2 cm grosime.T\u0103ia\u021bi \u00een buc\u0103\u021bi de 2 cm lungime (sau 10-12 g).Pres\u0103ra\u021bi-le cu f\u0103in\u0103 \u0219i acoperi\u021bi-le pe cele pe care nu le folosi\u021bi imediat.Aplatiza\u021bi fiecare bucat\u0103 \u00een form\u0103 de disc, apoi \u00eentinde\u021bi-o cu sucitorul.Plia\u021bi col\u021buna\u0219ii aproape ca pe ni\u0219te ravioli clasici; nu este nevoie de pliuri ca la gyoza, important este s\u0103 fie bine sigila\u021bi \u0219i rezisten\u021bi.Pentru fierbere, pune\u021bi col\u021buna\u0219ii \u00een ap\u0103 clocotit\u0103, apoi acoperi\u021bi.De \u00eendat\u0103 ce apa d\u0103 din nou \u00een clocot, ad\u0103uga\u021bi aproximativ 150 ml de ap\u0103 rece.L\u0103sa\u021bi col\u021buna\u0219ii s\u0103 revin\u0103 la fierbere.Repeta\u021bi \u00eenc\u0103 o dat\u0103 ad\u0103ugarea de ap\u0103 rece (l\u0103s\u00e2nd apa s\u0103 revin\u0103 la fierbere), apoi lua\u021bi de pe foc \u0219i scurge\u021bi.\u00cei pute\u021bi g\u0103ti \u0219i la abur timp de 15 minute.\t\n\t\n\t\tAlege\u021bi dimensiunea foilor dup\u0103 preferin\u021b\u0103. Dac\u0103 v\u0103 r\u0103m\u00e2ne umplutur\u0103, o pute\u021bi congela f\u0103r\u0103 grij\u0103 pentru mai t\u00e2rziu.\nV\u0103 va r\u0103m\u00e2ne \u0219i ulei aromatizat; preg\u0103ti\u021bi o alt\u0103 tur\u0103 de col\u021buna\u0219i sau folosi\u021bi-l pentru a sota t\u0103i\u021bei, orez etc.\n\t\n\t\n\t\tDim sum, Entr\u00e9eChinoisejiaozi, raviolis chinois\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru aceast\u0103 re\u021bet\u0103 revizuit\u0103, m-am bazat pe extraordinara resurs\u0103 reprezentat\u0103 de canalul de YouTube \u00een limba englez\u0103 \u201eChinese Cooking Demystified\u201d","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137865"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137865\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/770"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}