{"id":145024,"title":"Dana Etli Gyoza","modified":"2026-06-16T15:03:08+02:00","plain":"Gyoza ad\u0131 verilen, i\u00e7i bol sulu dana etli har\u00e7la doldurulmu\u015f nefis geleneksel Japon mant\u0131lar\u0131\n\n\n\nAh, gyoza! D\u00fcnyan\u0131n d\u00f6rt bir yan\u0131n\u0131 fetheden bu k\u00fc\u00e7\u00fck Japon mant\u0131lar\u0131na kim kar\u015f\u0131 koyabilir? Asya mutfa\u011f\u0131na yeni olsan\u0131z bile, b\u00fcy\u00fck olas\u0131l\u0131kla bu lezzeti ya tatm\u0131\u015f ya da en az\u0131ndan ad\u0131n\u0131 duymu\u015fsunuzdur.\n\n\n\nGyoza’n\u0131n K\u00f6kenleri\n\n\n\nGyoza, Japonya’da de\u011fil \u00c7in’de ortaya \u00e7\u0131kt\u0131 ve orada jiaozi ad\u0131yla bilinir. Bu mant\u0131lar, Japon damak zevkine uyum sa\u011flayarak denizi a\u015ft\u0131. \u00c7in jiaozileri \u00e7o\u011fu zaman daha ya\u011fl\u0131 ve daha bol etli olsa da (ki bundan hi\u00e7 \u015fik\u00e2yet\u00e7i de\u011filim), gyoza Japon damak tad\u0131na daha iyi hitap edecek \u015fekilde uyarlanm\u0131\u015ft\u0131r.\n\n\n\nYaki gyoza’n\u0131n o e\u015fsiz k\u0131zarm\u0131\u015f taban\u0131\n\n\n\nJapon Uyarlamas\u0131: Et ve Sebze Dengesi\n\n\n\n\u00c7inli benzerlerine k\u0131yasla Japon gyozalar\u0131nda et ve sebze oran\u0131 farkl\u0131d\u0131r. \n\n\n\nBu, jiaozilerin daha az lezzetli oldu\u011fu anlam\u0131na gelmez; sadece gyozan\u0131n biraz daha hafif, Japon damak tad\u0131na daha uygun bir yorum oldu\u011funu g\u00f6sterir. Ama aldanmay\u0131n, gyozalar h\u00e2l\u00e2 inan\u0131lmaz derecede lezzetlidir!\n\n\n\nGyoza, yaln\u0131zca Japon damak tad\u0131na uyum sa\u011flamakla kalmam\u0131\u015f, zamanla pek \u00e7ok farkl\u0131 \u00e7e\u015fide de kavu\u015fmu\u015ftur. Tavuklu gyoza, klasik domuz etli gyoza, karidesle zenginle\u015ftirilmi\u015f domuz etli versiyonlar ya da tamamen vejetaryen se\u00e7enekler bulabilirsiniz. \n\n\n\nAncak bug\u00fcn oda\u011f\u0131m\u0131z, son derece lezzetli dana etli versiyon.\n\n\n\nDana etli gyoza nas\u0131l pi\u015firilir?\n\n\n\nBu nefis Japon mant\u0131lar\u0131 farkl\u0131 \u015fekillerde pi\u015firilebilir. Geleneksel y\u00f6ntem, alt\u0131 son derece \u00e7\u0131t\u0131r, \u00fcst\u00fc ise yumu\u015fac\u0131k gyozalar elde etmenizi sa\u011flar. Peki neden iki a\u015famal\u0131 pi\u015firilir? Bu ger\u00e7ekten gerekli mi? Gelin, bu k\u00fc\u00e7\u00fck harikalar\u0131 pi\u015firmenin farkl\u0131 yollar\u0131na bakal\u0131m.\n\n\n\nSuyun buharla\u015fmas\u0131: servis \u00f6ncesindeki son ad\u0131mlardan biri\n\n\n\nYaki Gyoza (Tavada K\u0131zart\u0131lm\u0131\u015f Gyoza)\n\n\n\nBu y\u00f6ntemde gyozalar \u00f6nce az ya\u011fda altlar\u0131 \u00e7\u0131t\u0131r olana kadar k\u0131zart\u0131l\u0131r, ard\u0131ndan kapa\u011f\u0131 kapat\u0131larak buharda pi\u015firilir. Ger\u00e7ekten \u00e7\u0131t\u0131r bir taban elde etmek i\u00e7in bu iki a\u015famal\u0131 pi\u015firme \u00e7ok \u00f6nemlidir. \u0130lk k\u0131zartma, hamurun y\u00fczeyinde \u00e7\u0131t\u0131rl\u0131\u011f\u0131 art\u0131ran minik kabarc\u0131klar olu\u015fmas\u0131n\u0131 sa\u011flar.\n\n\n\nSui Gyoza (Buharda Pi\u015firilmi\u015f veya Ha\u015flanm\u0131\u015f Gyoza)\n\n\n\nBu versiyonda gyozalar ya buharda pi\u015firilir ya da ha\u015flan\u0131r. Ard\u0131ndan altlar\u0131n\u0131 \u00e7\u0131t\u0131rla\u015ft\u0131rmak i\u00e7in tavada k\u0131zartabilirsiniz. \n\n\n\nBu y\u00f6ntem yeterince \u00e7\u0131t\u0131r bir sonu\u00e7 verse de, yaki gyozay\u0131 ola\u011fan\u00fcst\u00fc yapan o minik kabarc\u0131klar\u0131 olu\u015fturmaz. Sui gyozay\u0131, biraz wonton \u00e7orbas\u0131n\u0131 and\u0131ran nefis bir chintan suyu i\u00e7ine de ekleyebilirsiniz.\n\n\n\nBerrakl\u0131\u011f\u0131yla \u00f6ne \u00e7\u0131kan chintan suyu\n\n\n\nDerin Ya\u011fda K\u0131zart\u0131lm\u0131\u015f Gyoza\n\n\n\nBu y\u00f6ntemde gyozalar, buharda pi\u015firme ya da ha\u015flama olmadan do\u011frudan k\u0131zart\u0131l\u0131r. Sonu\u00e7 tamamen \u00e7\u0131t\u0131r gyozalard\u0131r; ancak yaki gyozada sevilen doku kontrast\u0131 burada bulunmaz.\n\n\n\nKendi gyoza hamurunuzu yapmak buna de\u011fer mi?\n\n\n\nEvet de hay\u0131r da. Ma\u011fazalarda sat\u0131lan dondurulmu\u015f se\u00e7eneklerle k\u0131yasland\u0131\u011f\u0131nda, ev yap\u0131m\u0131 gyoza hamurunun avantajlar\u0131 biraz daha iyi doku, boyutu istedi\u011finiz gibi ayarlayabilme ve daha d\u00fc\u015f\u00fck maliyettir. Y\u00fczlerce gyoza haz\u0131rl\u0131yorsan\u0131z, hamuru kendiniz yapt\u0131\u011f\u0131n\u0131zda birim maliyet ciddi \u00f6l\u00e7\u00fcde d\u00fc\u015fer. \n\n\n\nEv yap\u0131m\u0131 gyoza hamuru\n\n\n\n\u00d6te yandan, dondurulmu\u015f gyoza yapraklar\u0131n\u0131 tercih ederek lezzetten b\u00fcy\u00fck \u00f6d\u00fcn vermeden ciddi zaman kazanabilirsiniz. Kullan\u0131m\u0131 da \u00e7ok kolay: Yava\u015f\u00e7a \u00e7\u00f6z\u00fcnmeleri i\u00e7in, kullanmadan 24 saat \u00f6nce buzdolab\u0131na al\u0131n.\n\n\n\n\n\n\tDana k\u0131ymal\u0131 gyoza\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\t50 adet gyoza hamuru\u0130\u00e7 har\u00e7250 g ince do\u011franm\u0131\u015f \u00c7in lahanas\u01315 g tuz (lahana i\u00e7in)7 g tuz (i\u00e7 har\u00e7 i\u00e7in)500 g dana k\u0131yma (en az %15 ya\u011fl\u0131 olmal\u0131)2 g beyaz biber15 g sar\u0131msak (ince do\u011franm\u0131\u015f)5 g taze zencefil (ince do\u011franm\u0131\u015f)60 g taze so\u011fan (\u00e7ok ince do\u011franm\u0131\u015f)5 g \u015feker15 g ki\u015fni\u015f sap\u0131 (\u00e7ok ince do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 n\u00f6tr ya\u011f (elinizde domuz ya\u011f\u0131 veya \u00f6rdek ya\u011f\u0131 gibi hayvansal bir ya\u011f varsa en ideali odur)Dip sos120 ml pirin\u00e7 sirkesi60 ml a\u00e7\u0131k soya sosu30 ml Japon usul\u00fc ac\u0131 biber ya\u011f\u0131 (iste\u011fe ba\u011fl\u0131)\t\n\t\n\t\tLahanay\u0131 ve lahana i\u00e7in ayr\u0131lan tuzu bir kar\u0131\u015ft\u0131rma kab\u0131nda harmanlay\u0131n.Kar\u0131\u015f\u0131m\u0131 ince delikli bir s\u00fczge\u00e7te oda s\u0131cakl\u0131\u011f\u0131nda 15 dakika bekletin.Fazla suyunu almak i\u00e7in lahanay\u0131 temiz bir bezle iyice s\u0131k\u0131n.\u0130\u00e7 har\u00e7 i\u00e7in t\u00fcm malzemeleri geni\u015f bir kapta bir araya getirin. Ekmek hamuru yo\u011furur gibi elinizle kar\u0131\u015ft\u0131r\u0131n; kar\u0131\u015f\u0131m yap\u0131\u015fkan ve macunumsu bir k\u0131vam almal\u0131.Tatlar\u0131n iyice oturmas\u0131 i\u00e7in \u00fczerini kapat\u0131p buzdolab\u0131nda 30 dakika ile 2 saat aras\u0131nda dinlendirin.KatlamaK\u00fc\u00e7\u00fck bir kase su, temiz bir bez, bir kase gyoza i\u00e7 harc\u0131, ya\u011fl\u0131 k\u00e2\u011f\u0131t serili bir f\u0131r\u0131n tepsisi ve bir deste gyoza hamuru haz\u0131rlay\u0131n.Her hamurun ortas\u0131na az miktarda i\u00e7 har\u00e7 koyun.Hamurun kenarlar\u0131n\u0131 suyla hafif\u00e7e \u0131slat\u0131n ve bast\u0131rarak gyozalar\u0131 kapat\u0131n.Dilerseniz bu a\u015famada gyozalar\u0131 dondurabilirsiniz.Pi\u015firmePi\u015firmek i\u00e7in orta ate\u015fte bir tavada 15 ml ya\u011f\u0131 \u0131s\u0131t\u0131n.Gyozalar\u0131 tavaya dizin ve altlar\u0131 iyice k\u0131zarana kadar pi\u015firin.120 ml su ekleyin, kapa\u011f\u0131n\u0131 kapat\u0131n ve 3 dakika buharda pi\u015firin.Kapa\u011f\u0131 \u00e7\u0131kar\u0131n ve su tamamen buharla\u015fana kadar pi\u015firmeye devam edin. Gerekirse ate\u015fi y\u00fckseltin.Hemen, dip sosla birlikte servis edin.SosPirin\u00e7 sirkesini, soya sosunu ve ac\u0131 biber ya\u011f\u0131n\u0131 kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\tGazl\u0131 oca\u011f\u0131n\u0131z varsa \u00e7izilme derdi olmad\u0131\u011f\u0131 i\u00e7in, bana g\u00f6re en ideal pi\u015firme y\u00f6ntemini uygulayabilirsiniz: tava kapal\u0131 de\u011filken, gyozalar\u0131n tavada her yere kaymas\u0131 i\u00e7in tavay\u0131 dairesel hareketlerle s\u00fcrekli \u00e7evirin.\nB\u00f6ylece altlar\u0131 e\u015fit \u015fekilde ve kusursuzca k\u0131zar\u0131r.\n\t\n\t\n\t\tDim sumJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145024","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=145024"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145024\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/9899"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}