Dolma is cooked for 45 – 50 minutes.
In a double boiler, dolma is cooked for an hour and a half, in a slow cooker on the “Extinguishing” mode for 1 hour .
How to cook dolma
How to cook dolma in a saucepan
1. Put grape leaves tightly in a saucepan with a thick bottom, put dolma, pour water (water should cover the dolma with a margin of 1 centimeter).
2. Top with grape leaves.
3. To prevent the rolls from unfolding, cover with an inverted plate, smaller in diameter than the pan. Close the pot with a lid.
4. Put on the smallest fire and cook for 45 minutes.
How to cook dolma in a multicooker
1. Pour water into the multicooker bowl, and put dolma into the container intended for cooking.
2. Set the “Extinguishing” mode and cook for one hour.
3. If the leaves are tough.
How to cook dolma in a steamer
1. Pour water into the steamer, put the dolma into the steamer bowl.
2. Boil dolma for 1.5 hours.
How to cook dolma in the microwave
1. Put the dolma in a deep microwave-safe dish in a dense layer.
2. Salt a little, pour melted butter (50 grams) on top and a glass of water or broth.
3. Close the top with a microwave lid or another plate.
4. Turn on the microwave at 800 watts for 15 minutes.
How to cook semi-finished dolma
In a saucepan
1. Put dolma in a saucepan in 1 layer, pour in water or broth so as to cover the frozen semi-finished product.
2. Put on a quiet fire and cook for 20 minutes.
In the microwave
1. Put the dolma on a plate, pour in 1 glass of broth, cook for 10 minutes at a power of 600 watts.
How to cook dolma at home
Salted grape leaves – 7-8 sheets
Lamb – 300 grams
Onion – 1 large head or 2 small ones
Rice – 70 grams
Sour cream – 150 grams
Garlic – 4 cloves
Parsley, dill, cilantro, celery, black pepper, red pepper , salt – to taste
Preparation of dolma
1. Pour salted grape leaves in boiling water and soak for 12 hours to remove excess salt.
2. For each of the sheets, you need to cut off the stalk.
3. Rinse the rice, pour hot water over it, pass the lamb and onion through a meat grinder a couple of times, cut and add greens, spices to taste.
4. Add the rice soaked for 10 minutes to the minced meat, mix well.
5. We put a grape leaf on the table, on top of it – half a tablespoon of minced meat and gently twist it to make small sausages.
6. Put the dolma into a thick-walled pan, cover with grape leaves, put a plate on top so that the dolma does not open during cooking.
7. Gently pour in cold water so that the top grape leaves are slightly covered.
8. You need to cook dolma on a quiet fire for 45 minutes.
Serve boiled dolma hot with sauce and herbs.
Variants of sauces for dolma
Classic sauce for dolma
Peel and rub the garlic, mix with sour cream / yogurt, mix well.
Sauce for dolma with dried apricots
Onion, dried apricots, tomato paste, a tablespoon of salt, 2 tablespoons of sugar, half a teaspoon of pepper and the same amount of cinnamon, mix. In a frying pan, fry the onion in oil, add water, chopped dried apricots, simmer under the lid for 10 minutes, then add tomato paste, salt, sugar and spices.
Mint sauce for dolma
Mix 100 grams of sour cream and 100 grams of kefir, add pine nuts and 5 sprigs of dried mint. Mix, insist in the refrigerator for 1 hour.
Kefir sauce for dolma
Add garlic and your favorite herbs to a glass of 100 ml of kefir.
– If dolma does not float when poured with water, it can not be covered with a plate.
– Armenia is considered the birthplace of dolma, and the name “tolma” comes from the word “toli”, which means “grape leaves”.
— To prepare dolma, you can use fresh or salted grape leaves. Fresh leaves are better to choose light tones from white grape varieties: the lighter the leaf, the younger it is, which means that the dolma will turn out to be more tender. Large fleshy grape leaves are not suitable for dolma: they will make the dish too hard.
Large and dark leaves are not recommended. You can buy fresh leaves only in the markets, unlike salted ones, which are sold both in the markets and in supermarkets. The price of salted leaves in Moscow is from 200 rubles / half a liter (on average in Moscow as of June 2019).
– Traditional minced meat for cooking Yerevan dolma is minced lamb, onion, greens and pepper. You can cook dolma from mixed minced meat (lamb + beef + pork) or only from beef. Also, minced turkey dolma is no less tasty. To give a refined taste to minced meat, you can add a little pumpkin and carrots. Instead of minced meat, you can use rice with vegetables (tomatoes, onions, herbs).
– Instead of grape leaves, cabbage or eggplant leaves can be used. The closest “relative” of dolma is cabbage rolls, where minced meat is wrapped in cabbage leaves. There are also recipes for tomatoes, onions, peppers, sorrel leaves, apples, eggplant, and even beet leaves. Depending on the shell, the shape and taste of dolma changes.
– To make the leaves softer and more elastic, before wrapping the minced meat, it is better to scald them with boiling water. If the leaves are large and old, boil for five minutes.
– So that during cooking the dolma is steamed, and not fried, it is better to lay several layers of grape leaves on the bottom of the pan. So, the rolls will turn out juicier.
– When cooking dolma, instead of water, you can use broth cooked on the bones or from meat (lamb, beef or chicken). You can also use the bouillon cube “Bone on the bone”, which must be diluted in water before cooking.
– Depending on the proportions and the meat used, the calorie content of dolma varies from 140 to 190 kcal / 100 grams. The calorie content of dolma made from minced lamb is 180 kcal / 100 grams.
– The cost of products for making dolma at home is 450 rubles / kilogram (as of June 2019, on average in Moscow).
— Dolma can be served as an independent hot dish with sauce , or cold as an appetizer. In any case, it is recommended to serve lemon and greens with dolma.