{"id":138200,"title":"Gyoza cu pui","modified":"2026-06-15T09:26:08+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de gyoza, cu o umplutur\u0103 tradi\u021bional\u0103 japonez\u0103 din pui \u0219i un sos de \u00eenmuiat cu yuzu\n\n\n\nCum era de a\u0219teptat, dup\u0103 re\u021beta mea de gyoza cu porc, iat\u0103 \u0219i veri\u0219oara ei cu o delicioas\u0103 umplutur\u0103 de pui, care se al\u0103tur\u0103 gyoza cu vit\u0103 \u00een colec\u021bia mea de re\u021bete.\n\n\n\n\n\n\n\nCe parte de pui s\u0103 folosi\u021bi pentru umplutura de gyoza?\n\n\n\nAaaah, eterna \u00eentrebare. R\u0103spunsul meu va fi scurt, clar \u0219i la obiect: pulpa superioar\u0103.\n\n\n\nDesigur, pute\u021bi folosi \u0219i piept de pui, dar nimic nu se compar\u0103 cu gustul bogat \u0219i textura suculent\u0103 a unei toc\u0103turi f\u0103cute din pulp\u0103 superioar\u0103. Un sfat \u00een plus: dac\u0103 toca\u021bi carnea acas\u0103, pune\u021bi \u0219i pielea \u00een compozi\u021bie. Dac\u0103 folosi\u021bi piept, trebuie neap\u0103rat s\u0103 preg\u0103ti\u021bi sosul de cas\u0103 pentru gyoza.\n\n\n\nPot s\u0103 fac aluatul pentru gyoza acas\u0103?\n\n\n\n\n\n\n\nBine\u00een\u021beles! G\u0103si\u021bi aici re\u021beta de aluat pentru gyoza, ca s\u0103 nu mai depinde\u021bi de un magazin asiatic din apropiere. Dac\u0103 ave\u021bi totu\u0219i norocul s\u0103 ave\u021bi unul \u00een zon\u0103, pentru mai pu\u021bin de 3 \u20ac ve\u021bi economisi destul de mult timp.\n\n\n\n\n\n\tGyoza cu pui \u0219i sos de yuzu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t25 foi de aluat pentru gyoza1 lingur\u0103 de ulei neutru (floarea-soarelui, porumb etc.)5 g de sareUmplutur\u0103250 grame de pui tocat250 grame de varz\u0103 chinezeasc\u0103 ras\u0103 fin1 m\u00e2n\u0103 de coriandru tocat3 cepe verzi, tocate1 c\u0103\u021bel de usturoi ras0.5 linguri\u021b\u0103 de sare1 lingur\u0103 de sos de soia light1 lingur\u0103 de sake1 lingur\u0103 de ulei de susan1 lingur\u0103 de amidon de cartofiSos de yuzu60 ml de sos Ponzu1 linguri\u021b\u0103 de ulei iute japonez la-yu\t\n\t\n\t\tAmesteca\u021bi sosul Ponzu cu uleiul picant pentru a ob\u021bine sosul de servire.Amesteca\u021bi varza cu sarea \u00eentr-un bol mare.L\u0103sa\u021bi-o la temperatura camerei timp de 15 minute, \u00eentr-o strecur\u0103toare.Stoarce\u021bi bine varza \u00eentr-un prosop curat, pentru a \u00eendep\u0103rta excesul de umezeal\u0103.Pune\u021bi toate ingredientele pentru umplutur\u0103 \u00eentr-un bol mare \u0219i amesteca\u021bi bine.Forma\u021bi gyoza: lua\u021bi o foaie de gyoza \u00een palm\u0103 \u0219i pune\u021bi \u00een centru o lingur\u0103 din umplutura de carne. Umezi\u021bi marginea de pe jum\u0103tatea inferioar\u0103 a foii, apoi plia\u021bi jum\u0103tatea superioar\u0103 peste umplutur\u0103, p\u00e2n\u0103 \u00eent\u00e2lne\u0219te marginea umezit\u0103. Face\u021bi pliuri pe una dintre margini, l\u0103s\u00e2nd-o pe cealalt\u0103 neted\u0103. Ap\u0103sa\u021bi marginile ca s\u0103 sigila\u021bi gyoza. Repeta\u021bi cu restul foilor.\u00cencinge\u021bi o tigaie la foc mediu-mare \u0219i ad\u0103uga\u021bi uleiul. A\u0219eza\u021bi gyoza \u00een tigaie \u0219i g\u0103ti\u021bi-le p\u00e2n\u0103 c\u00e2nd baza devine aurie. Turna\u021bi aproximativ 60 ml de ap\u0103 \u0219i acoperi\u021bi imediat cu un capac.G\u0103ti\u021bi p\u00e2n\u0103 c\u00e2nd apa se evapor\u0103 complet.\t\n\t\n\t\tFolosi\u021bi pulp\u0103 superioar\u0103 de pui dezosat\u0103 pentru un gust c\u00e2t mai bun.\n\t\n\t\n\t\tJaponaisegyoza au poulet","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138200","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=138200"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138200\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/9899"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}