Dolma in grape leaves - 10 homemade recipes

Surely you know how to cook Russian cabbage rolls and in the summer season you do not know what application can be found for grape leaves. The following ten recipes will expand your culinary skills, and also show that the vineyard harvest is rich not only in grapes, but also in grape leaves that can delight you all year round.

The classic recipe for making dolma in grape leaves

To determine in what form you like dolma in grape leaves the most, we suggest starting with an acquaintance with the classic dolma recipe, which contains the basic principles of preparation.

Cooking time: 60 min.

Cooking time: 80 min.

Servings - 10.

• 
  We boil the rice for only five minutes, after which we put the rice in a colander to drain the unnecessary water.
• 
  We wash the meat, cut into small pieces and pass through a meat grinder.
• 
  Fry the onion chopped into small pieces until golden brown in vegetable oil, add the minced beef, mix well and continue heating.
• 
  We put the minced meat with onions in a container to the rice, add the necessary spices to your taste and mix thoroughly.
• 
  Let's move on to preparing grape leaves for dolma. Be sure to cut off the stems, thoroughly rinse them from dirt and fill them with boiled water. We leave for 15 minutes.
• 
  After that, we dry the leaves for a short time, getting rid of excess moisture, and carefully spread them on a sheet with a tablespoon of minced meat.
• 
  We fold everything up in an envelope according to the principle of cabbage rolls.
• 
  Cut the peeled carrots with celery as small as possible. We heat a deep saucepan with vegetable oil and send chopped vegetables there. Fry for five minutes over low heat.
• 
  Put the rolled leaves with minced meat tightly on the warmed carrots with celery. Add enough water to the pan so that it covers the dolma and cover with a saucer.
• 
  Bring to a boil and simmer over low heat for 50 minutes. Finally, put the finished dolma on a large dish and serve hot with your favorite sauces, cold appetizers and salads.

Enjoy your meal!

How to cook dolma in fresh grape leaves in a slow cooker?

Dolma, prepared from fresh grape leaves with minced meat in a slow cooker, turns out to be noticeably softer and more aromatic, which will certainly delight you and your loved ones.

Cooking time: 60 min.

Cooking time: 90 min.

Servings - 10.

Ingredients:

• Grape leaves - 10 pcs.
• Minced meat - 700 gr.
• Rice - 400 gr.
• Onions - 2 pcs.
• Lemon - 1 pc.
• Greens to taste.
• Spices to taste.
• Salt to taste.

Cooking process:

1. To prepare dolma, we will use fresh grape leaves and before starting the main stage, pour the leaves with boiling water and keep them in boiled water for 10 minutes. In parallel with this, we wash the white rice and be sure to cook until half cooked.
2. Peel and finely chop the onion.
3. Combine the cooled rice with minced meat, onions and mix thoroughly.
4. We drain the cooled water, and carefully lay out the grape leaves, trying to leave intact. Put a couple of teaspoons of minced meat on a piece of paper so that you can just roll it into an envelope. We do the same with the rest of the grape leaves.
5. Put the finished envelopes on the bottom of the bowl, previously covered with a layer of grape leaves. Put a slice of lemon between the envelopes. We fill the bowl with water so that it covers the dolmushki. We set up the "Quenching" multicooker mode for 90 minutes.
6. Put dolma on a serving dish with sour cream, sauces and herbs.

Enjoy your meal!

A simple and delicious recipe for dolma from dry grape leaves in a saucepan

You will not notice a significant difference between dolma cooked in dry leaves and dolma wrapped in fresh leaves. The only thing is, you need to spend a little more time preparing the leaves.

Cooking time: 40 min.

Cooking time: 50 min.

Servings - 20.

Ingredients:

• Dry grape leaves - 20 pcs.
• Lamb pulp - 300 gr.
• Rice - 0.5 tbsp.
• Olive oil - 1/3 tbsp.
• Currant - 1 tablespoon
• Pine nut - 1 tbsp
• Spices to taste.
• Salt - 1.5 tsp
• Ground cumin - 0.5 tsp
• Ground cinnamon - 1/3 tsp
• Dried oregano - 1/3 tsp
• Chopped mint - 2 tablespoons
• Zira - 1 pinch.
• Chicken egg - 1 pc.
• Lemon - 0.5 pcs.

Cooking process:

1. Grind the meat into minced meat through a meat grinder, add the required amount of dry rice, mint, whole black currant and peeled pine nuts to the same container. We combine everything without mixing.
2. Add all the spices to the same ingredients in the right proportions, salt, pepper and season with olive oil.
3. We drive in an egg to the ingredients and mix thoroughly, rubbing all the ingredients well with the meat.
4. Cover the raw minced meat on top with cling film and leave in a cool place so that the meat can be saturated with spices to obtain a special aroma.
5. We pre-soak the dry grape leaves in hot water, then drain the water and carefully separate it one by one, rinse it under cold water for 15 minutes.
6. While the leaves dry out a little, we remove the leg and proceed to the formation of the dolma.
7. We lay the sheet in streaks to the top and begin to spread the cooled minced meat closer to the widest part, which is closer to the base of the sheet.
8. We begin to fold as shown in the photographs. Thus, we reach the top and get ready-made dolma.
9. We do the same manipulations with the rest of the leaves. Quite a meditative process that helps calm the nerves.
10. As a result, all wrapped dolmas should turn out to be approximately the same medium-sized size.
11. Cover the bottom of the pan with a thin layer of grape leaves. We spread the dolma, moving from the sides of the pan to the center.
12. After everything is neatly laid out, do not forget to squeeze the lemon juice.
13. Season with olive oil.
14. We select a saucer suitable in diameter and cover the dolma on top. This is done so that during the cooking process it does not lose its shape, and the leaves do not open.
15. Next, fill the contents of the pan with boiling water, or with freshly prepared chicken broth. This item is at your request. The liquid should cover the plate.
16. We put on medium heat and bring to a boil, then gradually reduce and simmer for 40 minutes. You can check the readiness by trying one piece. Then we take out the plate and, with the lid open, keep it on low heat for five minutes so that the dolma is saturated with broth.
17. We take out all the contents of the pan and serve, based on your preferences.

Enjoy your meal!

How to make canned grape leaves dolma from a jar?

Canning is one of the best ways to preserve grape leaves, which you can use regardless of the season and prepare delicious dolma as a party snack or lunch meal.

Cooking time: 60 min.

Cooking time: 60 min.

Servings - 50.

Ingredients:

• Canned grape leaves - 600 gr.
• Lamb - 1000 gr.
• Rice - 0.5 tbsp.
• Onions - 2 pcs.
• Fresh mint - 1 bunch.
• Cilantro - 1 bunch.
• Chopped coriander - 1.5 tsp
• Matsoni - 200 gr.
• Garlic - 3 cloves.
• Ground red pepper - to taste.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. We wash the rice and soak it in heated water for an hour. Soak the canned leaves in cool water for 30 minutes, drain the water through a colander and rinse thoroughly.
2. Cut the lamb with onion into small pieces and drive through a meat grinder.
3. We wash the rice under cold water and put it in a colander to get rid of excess liquid. Finely chop the greens, add to the rice and minced meat. Salt, season with spices and mix all the contents well. Gradually pour about 100 ml of cold water into a container with minced meat, continuing to stir.
4. We place the leaves on a convenient surface and spread in portions a tablespoon of minced meat on the base of the sheet further from the edge. We begin to wrap the leaves from the bottom of the leaf, moving to the top.
5. Put the stuffed leaves tightly together in a deep saucepan, fill with water and press on top with a plate. Bring the contents to a boil over medium heat and leave to simmer over low heat for an hour.
6. Pass the garlic through the garlic, add to the yogurt and mix thoroughly.
7. Serve hot dolma with yogurt seasoned with garlic.

Enjoy your meal!

Homemade dolma in grape leaves, cooked in a slow cooker

We will cook dolma in a multicooker in the "languishing" mode, which does not damage nutrients, although the product is subjected to heat treatment. Plus, the dolma that you cook in this way will not lose its color, brightness and complete structure.

Cooking time: 50 min.

Cooking time: 60 min.

Servings - 15.

Ingredients:

• Grape leaves - 150 gr.
• Minced pork - 500 gr.
• Onions - 150 gr.
• Rice - 100 gr.
• Mint - 1 bunch.
• Dill - 1 bunch.
• Parsley - 1 bunch.
• Ground coriander - 1 tsp
• Salt - 1.5 tsp
• Ground black pepper - to taste.

Cooking process:

1. Cut off the tails of grape leaves and fill with boiled water. And leave in water for about two minutes to soften.
2. We put the grape leaves in a colander and dry.
3. In a separate container, combine the minced meat with chopped onions. Finely chop the greens and send them to a container with minced meat. The more herbs you use, the more aromatic and tasty dolma will be. Pour washed rice here, salt, pepper and season with various spices. Mix everything well and set aside.
4. We spread the prepared leaves with the rough side down and then begin to spread in portions 1.5 teaspoon of minced meat.
5. We fold the grape leaves in the form of envelopes and put them tightly to each other in the multicooker bowl. Then cover with a plate of a suitable diameter and fill with cold water so that it completely covers the top of the saucer.
6. Close the lid of the multicooker and set the "languor" program for 1 hour. We check the readiness of the dolma and put it on plates. For serving, you can use your favorite sauce or traditionally serve with sour cream.

Enjoy your meal!

How to stew homemade dolma in a Redmond slow cooker?

The multicooker will help save you time, and the conditions created in the multicooker in the "stewing" mode allows you to get dishes with a delicious aroma and a complete pronounced taste.

Cooking time: 50 min.

Cooking time: 90 min.

Servings - 50.

Ingredients:

• Grape leaves - 50 pcs.
• Minced pork and beef - 600 gr.
• Butter - 150 gr.
• Onions - 1 pc.
• Rice - 160 gr.
• Dried basil - 1 tablespoon
• Salt - 1.5 tsp
• Ground black pepper - to taste.

Cooking process:

1. Rinse the rice and fill it with boiling water for 20 minutes so that the cereal swells a little.
2. Dip the grape leaves in boiled water and cook for five minutes.
3. Mix the minced meat with chopped onions, rice, room temperature oil and spices until smooth.
4. We proceed to the formation of small dolmushki. We spread 2 teaspoons of minced meat, wrapping the grape leaf with an envelope.
5. We lay out the semi-finished products tightly to each other in the multicooker bowl. It is recommended to cover the bottom of the bowl with a thin layer of grape leaves. Fill with water so that it slightly covers the workpieces and set the "extinguishing" mode for 90 minutes.
6. Drain the water from the multicooker bowl and spread dolma in portions, seasoning with sour cream sauce with herbs.

Enjoy your meal!

How to quickly and tasty bake dolma in the oven at home?

Dolma, cooked in the oven, does not require the use of vegetable oil and from this is suitable for those who are advised to adhere to certain restrictions in their diet.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 80.

Ingredients:

• Grape leaves - 80 pcs.
• Rice - 5 tbsp.
• Minced beef - 500 gr.
• Salt - 1.5 tsp
• Dry mint - 1 tsp
• Dry parsley - 2 tsp

Cooking process:

1. We wash the leaves thoroughly, especially if they are purchased. Put them in a bowl and pour boiling water over them. Leave to infuse for three hours. This will prevent bitterness and off-flavor.
2. Add washed rice, spices to the finished minced meat and mix until smooth.
3. We lay out the grape leaves on the work surface and begin to lay out the filling. We wrap in exactly the same way as shown in the photo.
4. Put the wrapped blanks in a deep baking sheet and send the dolma to the oven for an hour.
5. Then we serve and serve.

Enjoy your meal!

Diet lean dolma without meat

Lenten dolma does not have to be cooked during fasting, because a dish without minced meat turns out to be dietary and will delight those who, for whatever reason, do not eat meat products. Lack of meat will replace more cereals and vegetables.

Cooking time: 60 min.

Cooking time: 40-50 min.

Servings - 8-10.

Ingredients:

• Grape leaves - 300 gr.
• Tomato - 4 pcs.
• Rice - 130 gr.
• Parsley - 1 bunch.
• Lemon - 1 pc.
• Garlic - 3 cloves.
• Ground black pepper - ½ tsp.
• Vegetable oil - 50 ml.

Cooking process:

1. Fill the rice with boiling water and leave to soak for 30 minutes. As soon as the rice has swollen, drain the water, put it in a colander and leave to cool at room temperature.
2. We wash the parsley, dry it and chop it with a knife.
3. Moving on to the tomatoes. So that the peel easily lags behind the pulp, pour boiling water over the tomato and chop finely. In a separate container, combine the cooled rice, chopped greens, tomatoes, and garlic. Sprinkle with your favorite spices and stir to distribute everything evenly.
4. Mix 150 ml in a deep bowl. water, 50 ml. vegetable oil and freshly squeezed lemon juice.
5. Put a couple of teaspoons of the filling on the straightened grape leaf. Adjust according to the size of the leaves. Better not to report than to shift.
6. Cover the bottom of the pan with a thin layer of grape leaves, lay out the wrapped dolmushki and cover the top with a thin layer of grape leaves. Pour liquid from oil, water, lemon into a saucepan. With the lid closed for an hour. We serve dolmushki hot with your favorite sauces and dressings, which you can buy or cook yourself.

Enjoy your meal!

Incredibly tasty and aromatic dolma in sour cream sauce

Dolma in sour cream sauce will exceed all your expectations, diluting the taste with a pleasant and unobtrusive sourness. To achieve this result, we will use the oven for baking.

Cooking time: 60 min.

Cooking time: 120 min.

Servings - 15.

Ingredients:

• Grape leaves - 100 gr.
• Minced meat - 300 gr.
• Sour cream - 100 gr.
• Kefir - 100 gr.
• Rice - 80 gr.
• Bay leaf - 3 pcs.
• Water - 100 gr.
• Salt to taste.
• Spices to taste.
• Garlic - 3 cloves.

Cooking process:

1. For the preparation of dolma, we chose minced pork and beef, which we pass through a meat grinder.
2. Add salt and spices to the minced meat at your discretion. For example, utskho suneli seasoning would be an excellent option.
3. Then add washed rice to the minced meat and grind everything well together until smooth.
4. The leaves can be used fresh, salted, or canned. Each option requires a different approach and attention. But in any case, they need to be doused with cold water. We fill the laid out leaves with ready-made minced meat. To do this, put 1.5 teaspoons of minced meat in the middle and bend the leaves on the sides. We continue this way until we use up all the minced meat with leaves.
5. Once you figured out the dolmas, you can proceed to making the sauce.
6. In the container, we combine the required amount of sour cream, kefir and water. Mix all spices and salt until smooth and add to the liquid base.
7. Chop the garlic cloves with a knife and put them in a saucepan with wrapped dolma.
8. Pour everything with sour cream sauce with spices, add a few bay leaves and send it to an oven preheated to 200 degrees for 2-2.5 hours.
9. This time is enough for the dolma to be stewed well, and the sour cream curdled a little. Serve warm.

Enjoy your meal!

The original recipe for making dolma in grape leaves in Armenian

The peculiarity of dolma in Armenian is the use of a large amount of herbs and spices, which make dolma brighter and richer not only in appearance, but also in taste.

Cooking time: 60 min.

Cooking time: 120 min.

Servings - 60.

Ingredients:

• Veal - 1000 gr.
• Grape leaves - 750 gr.
• Onions - 100 gr.
• Rice - 6 tablespoons
• Butter - 10 gr.
• Basil - 1 bunch.
• Parsley - 1 bunch.
• Cilantro - 1 bunch.
• Salt to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Paprika to taste.

Cooking process:

1. We pass all the meat through a meat grinder and combine with washed rice.
2. We transfer all the greens to the blender bowl and grind.
3. Add greens to the minced meat and add spices. Mix thoroughly and add a little water to make the minced meat a little more juicy.
4. We wash the grape leaves and cut the tails with scissors. Leave the leaves without tails in boiling water for a couple of minutes.
5. Then we lay out the dry leaves with veins up and fill with minced meat, forming envelopes.
6. When all the leaves are filled with minced meat, we transfer them to a deep container, adding butter between the layers. At the end, fill everything with slightly salted water and cook for two hours.
7. Serve the finished dish with sour cream sauce.

Enjoy your meal!