{"id":144267,"title":"Domuz Etli \u00c7in Mant\u0131s\u0131 – Jiaozi","modified":"2026-06-16T14:50:12+02:00","plain":"Domuz eti ve lahana ile haz\u0131rlanan nefis bir \u00c7in mant\u0131s\u0131, yani jiaozi tarifi\n\n\n\n\u00c7in mutfa\u011f\u0131n\u0131n klasiklerinden jiaozi, Asya\u2019da \u00e7ok sevilen i\u00e7 dolgulu bir mant\u0131 \u00e7e\u015fididir. Tatl\u0131 ya da tuzlu at\u0131\u015ft\u0131rmal\u0131k olarak haz\u0131rlanabilen bu hamur lokmalar\u0131 son derece \u00e7ok y\u00f6nl\u00fcd\u00fcr; onu bu kadar pop\u00fcler yapan da tam olarak budur! \n\n\n\nJiaozi nedir? \n\n\n\nK\u0131sacas\u0131 jiaozi, Bat\u0131 usul\u00fc raviolinin \u00c7in\u2019deki kar\u015f\u0131l\u0131\u011f\u0131d\u0131r. En basit haliyle, k\u0131yma ve sebzelerin hilal bi\u00e7iminde a\u00e7\u0131lm\u0131\u015f bir hamurun i\u00e7ine yerle\u015ftirilip kenarlar\u0131n\u0131n s\u0131k\u0131ca kapat\u0131lmas\u0131yla haz\u0131rlan\u0131r. \n\n\n\nBu isim size tan\u0131d\u0131k gelmiyorsa, nedeni burada daha \u00e7ok \u201cPekin mant\u0131s\u0131\u201d olarak bilinmesidir. \u00c7in gelene\u011finde Yeni Y\u0131l arifesinde, g\u00fcn do\u011farken kahvalt\u0131da servis edilir. \u00dcstelik bu, s\u0131radan bir yemek de de\u011fildir\u2026 \n\n\n\nJiaozi\u2019nin g\u00fc\u00e7l\u00fc bir simgesel anlam\u0131 vard\u0131r. Zenginli\u011fi ve aile birli\u011fini temsil eder; Avrupa’da da buna benzer bir anlam\u0131, bir bak\u0131ma, me\u015fhur y\u0131lba\u015f\u0131 lahana tur\u015fusunda g\u00f6r\u00fcr\u00fcz. K\u0131sacas\u0131, ba\u015fka bir k\u00fclt\u00fcr\u00fc ke\u015ffetmek i\u00e7in harika bir bahane! \n\n\n\nHa kao, \u00c7in usul\u00fc karides mant\u0131s\u0131, \u00c7in Yeni Y\u0131l\u0131\u2019n\u0131n bir ba\u015fka klasi\u011fidir\n\n\n\nJiaozi\u2019nin k\u00f6keni ve tarihi\n\n\n\nHatta onu, \u0130talyan raviolisinin Asyal\u0131 atas\u0131 saymak bile m\u00fcmk\u00fcn. Jiaozi yakla\u015f\u0131k 1800 y\u0131l \u00f6nce ortaya \u00e7\u0131km\u0131\u015ft\u0131r; ancak MS 3. y\u00fczy\u0131lda imparator saray\u0131nda yer bulan ilk jiaozi t\u00fcr\u00fcn\u00fcn \u201chuntun\u201d oldu\u011fu kabul edilir. \n\n\n\nBu y\u00fczden o d\u00f6nemde halk\u0131n b\u00fcy\u00fck k\u0131sm\u0131 jiaozi pek t\u00fcketmiyordu; daha \u00e7ok soylular\u0131n sofras\u0131na giriyordu. \n\n\n\nJiaozi ancak 17. y\u00fczy\u0131la do\u011fru, Ming ve Qing hanedanlar\u0131 d\u00f6neminde yayg\u0131nla\u015fmaya ba\u015flad\u0131. Hatta y\u0131l sonu rit\u00fcellerinin de bir par\u00e7as\u0131 haline gelerek \u015fans ve refah getirmesi umulurdu. \n\n\n\nZamanla jiaozi, geleneksel mutfakta sa\u011flam bir yer edindi ve bu \u00fcnl\u00fc tarif d\u00fcnyan\u0131n d\u00f6rt bir yan\u0131nda benimsendi. \u00d6yle ki Japon mutfa\u011f\u0131nda (gyoza), Kore mutfa\u011f\u0131nda (mandu) ve Amerikan mutfa\u011f\u0131nda (dumpling) kendi adlar\u0131yla an\u0131l\u0131r hale geldi.\n\n\n\nJapon mant\u0131s\u0131 gyoza tarifim\n\n\n\nJiaozi nas\u0131l pi\u015firilir? \n\n\n\nJiaozi, ister tatl\u0131 bir at\u0131\u015ft\u0131rmal\u0131k ister tuzlu bir aperatif olarak haz\u0131rlanabilen \u00e7ok y\u00f6nl\u00fc lokmalardan biridir. Yap\u0131m\u0131 klasik ravioliyle birebir ayn\u0131 olmasa da hamuru yaln\u0131zca iki malzemeden olu\u015fur: bu\u011fday (veya pirin\u00e7) unu ve su. \n\n\n\nBu lokmalar\u0131 evde haz\u0131rlamak olduk\u00e7a kolayd\u0131r. Yapman\u0131z gereken tek \u015fey, p\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar kar\u0131\u015ft\u0131r\u0131p yo\u011furmakt\u0131r. Hamur ne \u00e7ok kuru ne de fazla sulu olmal\u0131d\u0131r. \u00dcstelik kulland\u0131\u011f\u0131n\u0131z suyun s\u0131cakl\u0131\u011f\u0131 da hamurun dokusunda \u00f6nemli bir rol oynar. \n\n\n\nSu ne kadar s\u0131cak olursa hamurunuz o kadar ince ve yar\u0131 saydam olur. B\u00f6yle bir hamur i\u00e7in buharda pi\u015firme ya da po\u015fe etme gibi daha nazik y\u00f6ntemler tercih edilmelidir. \n\n\n\nBuna kar\u015f\u0131l\u0131k, so\u011fuk su kullan\u0131rsan\u0131z (geleneksel tarifte oldu\u011fu gibi), jiaozi hamurunuz daha kal\u0131n, daha dayan\u0131kl\u0131 ve daha esnek olur. Bu durumda diledi\u011finiz pi\u015firme y\u00f6ntemini se\u00e7ebilirsiniz: ha\u015flama, buharda pi\u015firme ya da k\u0131zartma. \n\n\n\n\u0130\u00e7 harca gelince, Pekin usul\u00fc jiaozi genellikle k\u0131y\u0131lm\u0131\u015f domuz eti, ye\u015fil so\u011fan ve lahana ile haz\u0131rlan\u0131r. Servis ederken yan\u0131nda genellikle soya sosu ve susam ya\u011f\u0131 sunulur. Elbette jiaozi\u2019lerinizi diledi\u011finiz gibi ki\u015fiselle\u015ftirebilirsiniz; haz\u0131rlaman\u0131n y\u00fczlerce farkl\u0131 yolu vard\u0131r. \n\n\n\nJiaozi ile wonton aras\u0131ndaki fark nedir? \n\n\n\nBug\u00fcn bu fark olduk\u00e7a belirsiz say\u0131labilir; \u00e7\u00fcnk\u00fc bu mant\u0131lar d\u00fcnyan\u0131n farkl\u0131 yerlerinde bamba\u015fka bi\u00e7imlerde yeniden yorumlanm\u0131\u015ft\u0131r. Geleneksel olarak jiaozi, wontondan daha \u00e7ok \u015fekli ve pi\u015firme y\u00f6ntemiyle ayr\u0131l\u0131r. \n\n\n\nbir kase wonton \u00e7orbas\u0131\n\n\n\nWonton ovaldir; jiaozi ise hilal \u015feklindedir. Ayr\u0131ca klasik Pekin jiaozi\u2019sinin, domuz eti ve ince do\u011franm\u0131\u015f sebzelerle haz\u0131rlanan kendine \u00f6zg\u00fc bir i\u00e7 harc\u0131 vard\u0131r. \n\n\n\nWonton ise farkl\u0131 etler ve deniz \u00fcr\u00fcnleriyle haz\u0131rlanabilir. G\u00fcn\u00fcm\u00fczde \u00f6ylesine \u00e7ok \u00e7e\u015fidi vard\u0131r ki, bu lokma t\u00fcrleri aras\u0131ndaki s\u0131n\u0131r art\u0131k olduk\u00e7a belirsizdir. \n\n\n\nKendi jiaozi i\u00e7 har\u00e7lar\u0131n\u0131z\u0131 olu\u015fturmak i\u00e7in temel oranlar\n\n\n\n\u0130\u00e7 harc\u0131n toplam a\u011f\u0131rl\u0131\u011f\u0131\n\n\n\n\n9\/10 et ve ya\u011f\n\n\n\n1\/10 di\u011fer malzemeler (sebzeler)\n\n\n\n\nBu kesin bir kural de\u011fildir; ancak i\u015fe buradan ba\u015flay\u0131p damak zevkinize g\u00f6re ayarlama yapmak en iyisidir\n\n\n\nEtin da\u011f\u0131l\u0131m\u0131\n\n\n\n\n2\/3 ya\u011fs\u0131z et\n\n\n\n1\/3 ya\u011f\n\n\n\n\n\u0130\u015fi kolayla\u015ft\u0131rmak i\u00e7in kullanaca\u011f\u0131n\u0131z k\u0131yman\u0131n ya\u011f oran\u0131 %30 civar\u0131nda olmal\u0131d\u0131r\n\n\n\nYa\u011flar\u0131n toplam da\u011f\u0131l\u0131m\u0131\n\n\n\nBununla birlikte, daha hassas ilerlemek ve her bile\u015feni ayr\u0131 ayr\u0131 eklemek isterseniz (\u00f6rne\u011fin %0 ya\u011fl\u0131 ya\u011fs\u0131z domuz eti kullan\u0131p bunu \u00f6rdek ya\u011f\u0131yla dengeleyecekseniz), ideal ya\u011f oranlar\u0131 \u015f\u00f6yledir \n\n\n\n\n2\/3 hayvansal ya\u011f\n\n\n\n1\/3 aromal\u0131 ya\u011f kar\u0131\u015f\u0131m\u0131\n\n\n\n\n\u00d6rnek (yuvarlanm\u0131\u015f): 100 g ya\u011fs\u0131z domuz eti, 43 g \u00f6rdek ya\u011f\u0131, 21 g aromal\u0131 ya\u011f\n\n\n\nDaha \u00f6nce s\u00f6z\u00fcn\u00fc etti\u011fimiz toplam oranlar\u0131 esas al\u0131rsak, bunlara se\u00e7ti\u011finiz sebzelerden yakla\u015f\u0131k 18 g eklemeniz gerekir. Lahana ya da \u00e7ok su salan ba\u015fka bir sebze kullanacaksan\u0131z dikkat edin; en iyisi, \u00f6nce tuzla ovup bekleterek suyunu \u00e7\u0131karmakt\u0131r\n\n\n\nAromal\u0131 ya\u011f kar\u0131\u015f\u0131m\u0131n\u0131n haz\u0131rlan\u0131\u015f\u0131:\n\n\n\n\nKar\u0131\u015f\u0131m\u0131n i\u00e7eri\u011fini damak zevkinize g\u00f6re belirleyebilirsiniz.\n\n\n\n\u00d6rnek: yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131nda k\u0131zart\u0131lm\u0131\u015f p\u0131rasa, y\u0131ld\u0131z anason ve rezene.\n\n\n\n\nYa\u011fs\u0131z etin baharatland\u0131r\u0131lmas\u0131:\n\n\n\n\nBaharatland\u0131rma damak zevkinize g\u00f6re de\u011fi\u015fir; zorunlu olan tek malzeme tuzdur. Klasik olarak ise 5 baharat kar\u0131\u015f\u0131m\u0131, a\u00e7\u0131k soya sosu, Shaoxing \u015farab\u0131, …\n\n\n\n\nAromal\u0131 su eklenmesi:\n\n\n\n\nSuyu azar azar, her seferinde 1 yemek ka\u015f\u0131\u011f\u0131 olacak \u015fekilde ekleyin; toplam miktar, ekledi\u011finiz aromal\u0131 ya\u011f miktar\u0131na a\u015fa\u011f\u0131 yukar\u0131 e\u015fit olmal\u0131d\u0131r\n\n\n\n\nSon a\u015fama:\n\n\n\n\n\u0130\u00e7 har\u00e7, kasenin kenar\u0131nda iz b\u0131rakacak kadar yap\u0131\u015fkan hale geldi\u011finde sebzeleri ve aromal\u0131 ya\u011f\u0131 ekleyin.\n\n\n\n\nNot: Hayvansal ya\u011f\u0131 ayr\u0131 kullanmay\u0131 tercih ederseniz, onu son a\u015famada ekleyin\n\n\n\nJiaozi hamuru nerede bulunur? \n\n\n\nJiaozi hamurunu kendiniz a\u00e7mayacaksan\u0131z, Asya marketlerinde haz\u0131r mant\u0131 yapraklar\u0131 bulabilirsiniz. \u00c7o\u011fu zaman bunlar dondurulmu\u015f \u00fcr\u00fcnler reyonunda olur. \u0130nternette de kolayca bulunur. \n\n\n\nAyr\u0131ca benim gyoza hamuru tarifimi de kullanabilirsiniz\n\n\n\n\n\n\n\nJiaozi nas\u0131l saklan\u0131r? \n\n\n\nMant\u0131lar\u0131n\u0131z\u0131 buzdolab\u0131nda hava ge\u00e7irmez bir kapta saklay\u0131n. Yine de m\u00fcmk\u00fcnse k\u0131sa s\u00fcrede t\u00fcketmenizi \u00f6neririm. \u00c7i\u011f haldeyken dondurabilirsiniz, ancak bu i\u015flem \u015fekillerini ve lezzetlerini bir miktar etkileyebilir.\n\n\n\n\n\n\tDomuz Etli \u00c7in Mant\u0131s\u0131 (Jiaozi)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAromatik ya\u011f350 ml yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131100 g taze so\u011fan50 g kereviz (tercihen \u00c7in kerevizi)0.25 so\u011fan4 di\u015f sar\u0131msak1 zencefil (yakla\u015f\u0131k 3 cm)0.5 tar\u00e7\u0131n \u00e7ubu\u011fu (\u00c7in tar\u00e7\u0131n\u0131)2 y\u0131ld\u0131z anason0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 rezene tohumuDemlenmi\u015f su0.5 yemek ka\u015f\u0131\u011f\u0131 Si\u00e7uan biberi taneleri1 par\u00e7a ezilmi\u015f zencefil (yakla\u015f\u0131k 3 cm)160 ml suLahana300 g \u00c7in lahanas\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz\u0130\u00e7 har\u00e7300 g domuz k\u0131ymas\u0131 (tercihen kar\u0131n k\u0131sm\u0131ndan, en az %30 ya\u011fl\u0131)\u00f6nceden haz\u0131rlad\u0131\u011f\u0131n\u0131z demlenmi\u015f suDomuz eti baharatlar\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00c7in be\u015f baharat kar\u0131\u015f\u0131m\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 tavuk bulyon tozu1 \u00e7ay ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 Shaoxing pirin\u00e7 \u015farab\u0131Son dokunu\u015f ya\u011f\u01312 yemek ka\u015f\u0131\u011f\u0131 aromatik ya\u011f1 \u00e7ay ka\u015f\u0131\u011f\u0131 kavrulmu\u015f susam ya\u011f\u0131Hamur252 g bu\u011fday unu (en az %10 proteinli)141 ml su1.2 g tuz\t\n\t\n\t\tHamurUn ve tuzu kar\u0131\u015ft\u0131r\u0131n.Bir \u00e7atal yard\u0131m\u0131yla suyu azar azar ekleyip kar\u0131\u015ft\u0131r\u0131n. 3-4 dakika yo\u011furun.\u00dczerini kapat\u0131p 10 dakika dinlendirin.Hamur bu a\u015famada \u00e7ok daha p\u00fcr\u00fczs\u00fcz olacakt\u0131r. 1 dakika daha yo\u011furun.\u0130\u00e7 harc\u0131 haz\u0131rlarken \u00fczerini \u00f6rt\u00fcl\u00fc tutun.Aromatik ya\u011fBaharatlar\u0131n yanmas\u0131n\u0131 \u00f6nlemek i\u00e7in kuru baharatlar\u0131 pi\u015firmeden \u00f6nce yakla\u015f\u0131k 10 dakika suda bekletin.Di\u011fer malzemeleri iri iri do\u011fray\u0131n.Do\u011frad\u0131\u011f\u0131n\u0131z aromatik malzemeleri ve suda bekletti\u011finiz baharatlar\u0131 ya\u011fa al\u0131n. Orta ate\u015fte yakla\u015f\u0131k 20 dakika nazik\u00e7e k\u0131zart\u0131n. So\u011fan hafif\u00e7e renk almaya ba\u015flad\u0131\u011f\u0131nda ocaktan al\u0131n; alt\u0131n rengi olmas\u0131na izin vermeyin.Kar\u0131\u015f\u0131m\u0131 h\u00e2l\u00e2 s\u0131cakken bir kaseye aktar\u0131n ve \u00fczerini kapat\u0131n. 1 saat, tercihen bir gece boyunca demlendirin.Ertesi g\u00fcn baharatlar\u0131 ve aromatik malzemeleri s\u00fczerek ay\u0131r\u0131n.Demlenmi\u015f suSuyu kaynat\u0131n.Kaynar suyu zencefil ve Si\u00e7uan biberinin \u00fczerine bir kaseye d\u00f6k\u00fcn.Yakla\u015f\u0131k 30 dakika demlendirin. S\u00fcz\u00fcp so\u011fumaya b\u0131rak\u0131n.Lahana\u00c7in lahanas\u0131n\u0131 ince ince do\u011fray\u0131n.Bir kar\u0131\u015ft\u0131rma kab\u0131nda tuzla harmanlay\u0131n ve 10-15 dakika bekletin.Suyunu \u00e7\u0131karmak i\u00e7in iyice s\u0131k\u0131n, ard\u0131ndan kalan fazla suyu almak i\u00e7in t\u00fclbente aktar\u0131n. Kenara al\u0131n.\u0130\u00e7 har\u00e7Baharatlar\u0131 domuz k\u0131ymas\u0131yla kar\u0131\u015ft\u0131r\u0131n. Kar\u0131\u015ft\u0131r\u0131rken hep ayn\u0131 y\u00f6nde hareket edin.Demlenmi\u015f suyu, s\u00fcrekli ayn\u0131 y\u00f6nde kar\u0131\u015ft\u0131rarak yava\u015f yava\u015f ekleyin. Bu i\u015flem yakla\u015f\u0131k 3-5 dakika s\u00fcrmelidir. Kar\u0131\u015f\u0131m hafif\u00e7e yap\u0131\u015fkan bir k\u0131vam almal\u0131d\u0131r.Mant\u0131lar\u0131 \u015fekillendirmeden hemen \u00f6nce lahanay\u0131 domuz eti kar\u0131\u015f\u0131m\u0131na ekleyip kar\u0131\u015ft\u0131r\u0131n.Son dokunu\u015f ya\u011f\u0131n\u0131 ekleyin.\u015eekillendirme ve pi\u015firmeHamuru elinizle bast\u0131rarak kal\u0131n bir disk haline getirin, ard\u0131ndan 4 par\u00e7aya b\u00f6l\u00fcn.Her par\u00e7ay\u0131 yakla\u015f\u0131k 2 cm kal\u0131nl\u0131\u011f\u0131nda bir rulo haline getirin.2 cm uzunlu\u011funda par\u00e7alara kesin (veya 10-12 g).Hemen kullanmayacaklar\u0131n\u0131z\u0131 unlay\u0131p \u00fczerlerini \u00f6rt\u00fcn.Her par\u00e7ay\u0131 hafif\u00e7e bast\u0131rarak disk haline getirin, ard\u0131ndan merdaneyle a\u00e7\u0131n.Mant\u0131lar\u0131 klasik mant\u0131ya benzer \u015fekilde kapat\u0131n. Gyozada oldu\u011fu gibi belirgin k\u0131vr\u0131mlar yapman\u0131za gerek yok; \u00f6nemli olan iyice kapan\u0131p sa\u011flam olmalar\u0131d\u0131r.Mant\u0131lar\u0131 kaynar suya at\u0131n ve tencerenin kapa\u011f\u0131n\u0131 kapat\u0131n.Su yeniden kaynar kaynamaz yakla\u015f\u0131k 150 ml so\u011fuk su ekleyin.Yeniden kaynamas\u0131n\u0131 bekleyin.Bir kez daha so\u011fuk su ekleyin. Su yeniden kaynay\u0131nca ocaktan al\u0131p s\u00fcz\u00fcn.\u0130sterseniz 15 dakika buharda da pi\u015firebilirsiniz.\t\n\t\n\t\tHamur par\u00e7alar\u0131n\u0131n boyutunu damak zevkinize g\u00f6re ayarlayabilirsiniz. \u0130\u00e7 har\u00e7 artarsa, daha sonra kullanmak \u00fczere dondurabilirsiniz.\nBir miktar aromatik ya\u011f da artacakt\u0131r; yeniden mant\u0131 yapabilir ya da eri\u015fte, pilav ve benzeri malzemeleri sotelemek i\u00e7in kullanabilirsiniz.\n\t\n\t\n\t\tDim sum, Entr\u00e9eChinoisejiaozi, raviolis chinois\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\nBu g\u00f6zden ge\u00e7irilmi\u015f tarifte, \u0130ngilizce YouTube kanal\u0131 \u00ab\u00a0Chinese Cooking Demystified\u00a0\u00bb taraf\u0131ndan sunulan muazzam kaynaktan yararland\u0131m","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144267"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144267\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/770"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}