{"id":11537,"date":"2026-04-21T16:54:59","date_gmt":"2026-04-21T16:54:59","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11537"},"modified":"2026-04-21T16:55:12","modified_gmt":"2026-04-21T16:55:12","slug":"gyoza-brez-glutena","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/gyoza-brez-glutena\/","title":{"rendered":"Gyoza brez glutena \u2013 japonski polnjeni \u017eepki"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">Brezglutenski gyoza \u017eepki<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Gyoze so japonski polnjeni \u017eepki, ki sodijo med najbolj prepoznavno japonsko uli\u010dno hrano \u2014 majhni, so\u010dni \u017eepki, ki jih na razgreti plo\u0161\u010di pe\u010dejo do hrustljavega dna in mehke, parjene notranjosti. Kontrast tekstur in preprost, a aromati\u010den nadev sta razlog, da so postale globalni street food hit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gyoze so pravzaprav daljne sorodnice na\u0161ih <strong><a href=\"https:\/\/dietnikuhar.si\/ajdovi-krapi\/\" data-type=\"post\" data-id=\"9795\" target=\"_blank\" rel=\"noreferrer noopener\">ajdovih krapov<\/a><\/strong>. \u010ce ste jih \u017ee kdaj pripravljali, vam je osnovna tehnika pravzaprav \u017ee znana. Bistvo je v poparjanju moke.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pri gyozah ajdo zamenja me\u0161anica ri\u017eeve moke in tapioke, ki ustvari tisto zna\u010dilno elasti\u010dnost za izjemno tanko valjanje. Rezultat je skoraj prosojno, svilnato testo, ki ne\u017eno objame so\u010den nadev. Namesto klasi\u010dne sojine omake uporabimo <strong><a href=\"https:\/\/pretti.si\/izdelek\/lima-ekoloska-omaka-tamari-25-soli-500-ml\/\" target=\"_blank\" rel=\"noreferrer noopener\">tamari<\/a><\/strong>, ki je brez glutena in ima bolj poln, zaokro\u017een okus, medtem ko kapljica <strong><a href=\"https:\/\/www.mokca.si\/eko-sezamovo-olje.html\" target=\"_blank\" rel=\"noreferrer noopener\">sezamovega olja<\/a><\/strong> doda zna\u010dilno ore\u0161kasto aromo. Skupaj z ingverjem ustvarijo ravno prav uravnote\u017een nadev, ki poudari so\u010dnost mesa in sve\u017eino zelja, ne da bi katera sestavina prevladala.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spodaj lepo hrustljave, zgoraj ne\u017eno mehke in rahlo parjene \u2013 prav ta kontrast tekstur naredi gyoze tako posebne, medtem ko sve\u017ee rde\u010de zelje v nadevu doda barvo, rahlo sladkobo in prijeten hrustljav ugriz.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n    <h4>Par nasvetov do popolnih gyoz:<\/h4>\n    \n    <ul>\n        <li>\n           <strong>Minimalna veziva, maksimalna kontrola:<\/strong> \n            S pravim razmerjem ri\u017eeve moke in tapioke ter \u0161\u010depcem ksantana dobimo testo, ki ostane elasti\u010dno, se ne trga in omogo\u010da zna\u010dilno japonsko gubanje.\n        <\/li>\n        <li>\n            <strong>Nadev vedno surov:<\/strong> \n            Meso gre v gyoze brez predhodnega pra\u017eenja. Med peko se skuha v lastnem soku, kar ustvari izjemno so\u010dnost in koncentriran okus.\n        <\/li>\n        <li>\n            <strong>Hrustljavo dno, mehak vrh:<\/strong> \n            Tehnika \u00bbpope\u010di\u2013popari\u00ab ustvari popoln kontrast \u2013 zlato, hrustljavo dno in ne\u017eno parjen zgornji del.\n        <\/li>\n    <\/ul>\n\n    <p>\n        To ni le kosilo, ampak mali kulinari\u010dni eksperiment \u2013 dokaz, da brezglutenska kuhinja brez te\u017eav pove\u017ee \n        gorenjske krape s tokijskimi ulicami.\n    <\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">Ko enkrat poskuste kontrast med hrustljavim dnom in mehko sredico, se gyoze znajdejo na mizi pogosteje, kot si mislite.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Gyoza brez glutena \u2013 japonski polnjeni \u017eepki<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-v-ponvi.webp\" alt=\"Gyoza brez glutena \u2013 japonski polnjeni \u017eepki\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/riz-in-rizeva-moka\/\">\r\n                Ri\u017e in ri\u017eeva moka \u2013 lastnosti in uporaba            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 42 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 20 gyoz<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 20 minut<\/div><div class=\"dk-meta-item\"><strong>Po\u010ditek:<\/strong> 15 minut<\/div><div class=\"dk-meta-item\"><strong>Du\u0161enje:<\/strong> 5 minut<\/div><div class=\"dk-meta-item\"><strong>Cvrtje:<\/strong> 2 minuti<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Testo<\/strong><br \/>\r\n- 90 g ri\u017eeve moke<br \/>\r\n- 60 g tapiokinega \u0161kroba<br \/>\r\n- 1\/2 \u010dajne \u017eli\u010dke ksantan gumija <br \/>\r\n- \u0161\u010depec soli<br \/>\r\n- 130 ml vrele vode \u2013 dodajamo jo postopoma<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Nadev<\/strong><br \/>\r\n- 150 g mletega mesa<br \/>\r\n- 115 g rde\u010dega zelja (nasekljanega in mo\u010dno o\u017eetega)<br \/>\r\n- 1,5 stroka \u010desna (drobno sesekljanega)<br \/>\r\n- \u017elica nasekljanega ingverja<br \/>\r\n- 2 \u017elici tamari sojine omake<br \/>\r\n- \u017elica sezamovega olja<br \/>\r\n- \u017elica drobno nasekljanega drobnjaka<br \/>\r\n- sve\u017ee mlet poper<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"bold-step\"><strong>Nadev<\/strong><\/li><li class=\"normal-step\">Pripravimo rde\u010de zelje. Drobno ga nasekljamo, posolimo in pustimo po\u010divati 10 minut. Nato ga z rokami mo\u010dno o\u017ememo, da odstranimo ve\u010dino teko\u010dine.<\/li><li class=\"normal-step\">V skledi zdru\u017eimo meso, o\u017eeto zelje, \u010desen, ingver, sojino omako, sezamovo olje, drobnjak in poper. Vse skupaj z rokami gnetemo toliko \u010dasa, da dobimo lepljivo in povezano maso. Postavimo jo v hladilnik, da se okusi preme\u0161ajo.<\/li><li class=\"bold-step\"><strong>Priprava testa<\/strong><\/li><li class=\"normal-step\">V posodi dobro zme\u0161amo ri\u017eevo moko, tapioko, ksantan in sol. Zavremo vodo in jo v tankem curku vlivamo v moko, medtem ko hitro me\u0161amo s kuhalnico. Ko postane masa dovolj hladna za dotik, jo z rokami zgnetemo v popolnoma gladko in pro\u017eno kepo. Testo zavijemo v folijo in ga pustimo po\u010divati 15 minut, da se \u0161krob in ksantan stabilizirata. \u010ce testo ob stisku poka, dodamo \u017elico vode.<\/li><li class=\"bold-step\"><strong>Oblikovanje gyoz<\/strong><\/li><li class=\"normal-step\">Pult rahlo potresemo s tapioko in testo zvaljamo na debelino 1 mm. S kozarcem izre\u017eemo 20 krogcev.<\/li><li class=\"normal-step\">Na sredino vsakega krogca polo\u017eimo 15 g nadeva. Robove testa navla\u017eimo z vodo, prepolovimo in naredimo majhne gubice na eni strani, da gyozo nepropustno zapremo. Med delom krogce pokrivamo z vla\u017eno krpo, da se nam ne izsu\u0161ijo.<\/li><li class=\"bold-step\"><strong>Peka in parjenje<\/strong><\/li><li class=\"normal-step\">V ponvi segrejemo \u017elico olja in vanjo zlo\u017eimo gyoze. Pe\u010demo jih pribli\u017eno 2 minuti, dokler dno ne postane zlato rjavo in hrustljavo.<\/li><li class=\"normal-step\">V ponev vlijemo pol kozarca vode (v kateri smo raztopili pol \u017eli\u010dke tapioke) in takoj pokrijemo s pokrovko. Parimo 5 minut, da se nadev v notranjosti skuha. Na koncu odstranimo pokrovko in pe\u010demo \u0161e minuto, da voda povre in na dnu ostane le \u0161e hrustljava tapiokina \u010dipka.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n    \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; justify-content: space-between; align-items: center; border-bottom: 2px solid #000; margin-bottom: 20px; padding-bottom: 10px;\">' +\r\n            '<h2 style=\"margin: 0; padding: 0; border: none; font-size: 18pt; text-align: left;\">' + titleEl.innerHTML + '<\/h2>' +\r\n            '<img decoding=\"async\" src=\"' + logoImg.src + '\" style=\"width: 100px; height: auto;\">' +\r\n            '<\/div>';\r\n        \r\n        \/\/ Odstranim originala iz vsebine, ker sta zdaj v glavi\r\n        titleEl.remove(); \r\n        logoImg.remove();\r\n        \/\/ Odstranim tudi wrapper za center align, \u010de je ostal prazen\r\n        const headerCenter = source.querySelector('.recipe-header-center');\r\n        if(headerCenter) headerCenter.remove();\r\n    } \r\n    else if (logoImg) { \/\/ Samo logo\r\n         headerHtml = '<div style=\"text-align:right; border-bottom: 2px solid #000; margin-bottom: 20px;\"><img decoding=\"async\" src=\"' + logoImg.src + '\" style=\"width: 100px;\"><\/div>';\r\n         logoImg.remove();\r\n    }\r\n\r\n    const win = window.open('', '', 'width=800,height=900');\r\n    win.document.write('<html><head><title>Tisk<\/title><style>' +\r\n        'body { font-family: serif; padding: 1px; color: #000; font-size: 10pt; } ' +\r\n        'h3 { margin-top: 3px; margin-bottom: 3px; font-size: 10pt; } ' +\r\n        'h4 { margin: 3px 0 5px 0; font-size: 10pt; text-transform: uppercase; font-weight: bold; } ' +\r\n        '.recipe-actions, style, .print-logo-img { display: none !important; } ' +\r\n        '.dk-meta-grid { display: block; text-align: left; margin-bottom: 5px; padding-bottom: 10px; } ' +\r\n        '.dk-meta-item { margin-bottom: 2px; } ' +\r\n        '.white-box { border: none !important; padding: 0 !important; } ' +\r\n        \r\n        \/\/ CSS ZA POSTOPEK V TISKU\r\n        'ul { list-style: none; padding: 0; margin: 0; } ' +\r\n        'li { margin-bottom: 2px; line-height: 1.0; } ' +\r\n        'li.bold-step { font-weight: bold; margin-top: 5px; color: #000; } ' +\r\n        'li.normal-step { list-style-type: disc; list-style-position: outside; margin-left: 20px; padding-left: 5px; } ' +\r\n        \r\n        '<\/style><\/head><body>' + \r\n        headerHtml + \/\/ Tukaj se izpi\u0161e nova glava (Naslov + Logo v vrsti)\r\n        source.innerHTML + \r\n        '<\/body><\/html>');\r\n    win.document.close(); win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Gyoza brez glutena \u2013 japonski polnjeni \u017eepki\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/gyoza-brez-glutena-v-ponvi.webp\",\"description\":\"Testo - 90 g ri\u017eeve moke - 60 g tapiokinega \u0161kroba - 1\\\/2 \u010dajne \u017eli\u010dke ksantan gumija - \u0161\u010depec soli - 130 ml vrele vode \u2013 dodajamo jo postopoma Nadev&hellip;\",\"recipeYield\":\"1 Porcija\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT20M\",\"recipeIngredient\":[\"Testo\",\"- 90 g ri\u017eeve moke\",\"- 60 g tapiokinega \u0161kroba\",\"- 1\\\/2 \u010dajne \u017eli\u010dke ksantan gumija\",\"- \u0161\u010depec soli\",\"- 130 ml vrele vode \u2013 dodajamo jo postopoma\",\"Nadev\",\"- 150 g mletega mesa\",\"- 115 g rde\u010dega zelja (nasekljanega in mo\u010dno o\u017eetega)\",\"- 1,5 stroka \u010desna (drobno sesekljanega)\",\"- \u017elica nasekljanega ingverja\",\"- 2 \u017elici tamari sojine omake\",\"- \u017elica sezamovega olja\",\"- \u017elica drobno nasekljanega drobnjaka\",\"- sve\u017ee mlet poper\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Nadev\"},{\"@type\":\"HowToStep\",\"text\":\"Pripravimo rde\u010de zelje. Drobno ga nasekljamo, posolimo in pustimo po\u010divati 10 minut. Nato ga z rokami mo\u010dno o\u017ememo, da odstranimo ve\u010dino teko\u010dine.\"},{\"@type\":\"HowToStep\",\"text\":\"V skledi zdru\u017eimo meso, o\u017eeto zelje, \u010desen, ingver, sojino omako, sezamovo olje, drobnjak in poper. Vse skupaj z rokami gnetemo toliko \u010dasa, da dobimo lepljivo in povezano maso. Postavimo jo v hladilnik, da se okusi preme\u0161ajo.\"},{\"@type\":\"HowToStep\",\"text\":\"Priprava testa\"},{\"@type\":\"HowToStep\",\"text\":\"V posodi dobro zme\u0161amo ri\u017eevo moko, tapioko, ksantan in sol. Zavremo vodo in jo v tankem curku vlivamo v moko, medtem ko hitro me\u0161amo s kuhalnico. Ko postane masa dovolj hladna za dotik, jo z rokami zgnetemo v popolnoma gladko in pro\u017eno kepo. Testo zavijemo v folijo in ga pustimo po\u010divati 15 minut, da se \u0161krob in ksantan stabilizirata. \u010ce testo ob stisku poka, dodamo \u017elico vode.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje gyoz\"},{\"@type\":\"HowToStep\",\"text\":\"Pult rahlo potresemo s tapioko in testo zvaljamo na debelino 1 mm. S kozarcem izre\u017eemo 20 krogcev.\"},{\"@type\":\"HowToStep\",\"text\":\"Na sredino vsakega krogca polo\u017eimo 15 g nadeva. Robove testa navla\u017eimo z vodo, prepolovimo in naredimo majhne gubice na eni strani, da gyozo nepropustno zapremo. Med delom krogce pokrivamo z vla\u017eno krpo, da se nam ne izsu\u0161ijo.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka in parjenje\"},{\"@type\":\"HowToStep\",\"text\":\"V ponvi segrejemo \u017elico olja in vanjo zlo\u017eimo gyoze. Pe\u010demo jih pribli\u017eno 2 minuti, dokler dno ne postane zlato rjavo in hrustljavo.\"},{\"@type\":\"HowToStep\",\"text\":\"V ponev vlijemo pol kozarca vode (v kateri smo raztopili pol \u017eli\u010dke tapioke) in takoj pokrijemo s pokrovko. Parimo 5 minut, da se nadev v notranjosti skuha. Na koncu odstranimo pokrovko in pe\u010demo \u0161e minuto, da voda povre in na dnu ostane le \u0161e hrustljava tapiokina \u010dipka.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Kaj so gyoze?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Gyoze so japonski polnjeni \u017eepki, ki jih najprej zape\u010demo na ponvi, nato na kratko poparimo in na koncu ponovno zape\u010demo, da dobijo zna\u010dilno hrustljavo dno.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"> Ali so gyoze brez glutena?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Klasi\u010dne gyoze niso brez glutena, saj vsebujejo p\u0161eni\u010dno testo. V tem receptu je uporabljena brezglutenska me\u0161anica mok in \u0161krobov, ki omogo\u010da podobno teksturo.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kako narediti elasti\u010dno testo za gyoze brez glutena?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Klju\u010d je kombinacija ri\u017eeve moke in tapiokinega \u0161kroba ter uporaba vrele vode. Dodatek psylliuma ali majhne koli\u010dine ksantana pomaga izbolj\u0161ati vezavo in prepre\u010di trganje.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Zakaj se mi testo za gyoze trga?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najpogostej\u0161i razlogi so premalo vode, presuho testo ali pretanko valjanje. Pomaga tudi rahlo navla\u017een rob pred zapiranjem.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kako dose\u017eem hrustljavo dno?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Gyoze najprej zape\u010demo na olju, nato dodamo malo vode in pokrijemo. Ko voda izhlapi, jih odkrijemo in ponovno zape\u010demo, da postanejo spodaj hrustljave.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ali lahko gyoze zamrznem?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da. Najbolje jih je zamrzniti surove, razporejene na pladnju. Ko so zamrznjene, jih lahko shranimo v vre\u010dko. Pe\u010demo jih neposredno iz zamrznjenega stanja.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Katero meso je najbolj\u0161e za nadev?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najpogosteje se uporablja svinjina ali pi\u0161\u010danec, lahko pa tudi zelenjavne ali me\u0161ane razli\u010dice. Pomembno je, da je nadev dovolj so\u010den.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ali lahko uporabim sojino omako?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Za brezglutensko razli\u010dico uporabi tamari ali drugo certificirano brezglutensko sojino omako.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gyoza brez glutena &#8211; japonski polnjeni \u017eepki ki so hrustljavi spodaj, mehki zgoraj in polni okusa. Preverjen recept za testo, nadev in peko.<\/p>","protected":false},"author":1,"featured_media":11554,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[175,6,7],"tags":[],"class_list":["post-11537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glavne-jedi","category-recepti","category-testenine-in-priloge"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku.webp",1200,800,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku-300x200.webp",300,200,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku-768x512.webp",768,512,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku-1024x683.webp",1024,683,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku.webp",1200,800,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku.webp",1200,800,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/gyoza-brez-glutena-na-krozniku-18x12.webp",18,12,true]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Gyoza brez glutena - japonski polnjeni \u017eepki ki so hrustljavi spodaj, mehki zgoraj in polni okusa. 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