Dolma from canned grape leaves

Name: Dolma from canned grape leaves
Total time: 1 h 30 min
Yield: 6
Ingredients: 45-50 canned grape leaves; 700 g beef pulp with fat; 60 g rice; 1 large carrot; 1 large onion; 2-3 celery stalks; 4-5 sprigs of parsley; 60 g butter; olive oil; salt; thick yogurt for serving; freshly ground black pepper

Cookinero 27 Oct 2022

20420

Today, perhaps everyone can cook dolma from canned grape leaves, because they are often found in stores or on the market. And if until now you have not tried to make this dish, then take our detailed recipe, following which you will definitely cope with the task perfectly. As a filling, it is proposed to use beef, not lamb, if only because the first meat is more common in Russian stores. And, believe me, the quality of dolma does not suffer from this at all: the dish turns out to be very tasty, satisfying, fragrant!

How to cook Dolma from canned grape leaves

Step 1

Prepare the dolma filling. Soak the rice in water at room temperature for 2-3 hours. Rinse the canned leaves in cold drinking water. Cut off the stems of the leaves.

Step 2

Wash the beef for the dolma filling and cut into small pieces. Peel and chop the onion as well. Turn the meat with onions through a meat grinder with a frequent lattice.

Step 3

Finely chop the parsley, add to the minced meat. Scoop out some water from the rice, put the rice on a sieve, put it in minced meat. Salt, pepper, season with olive oil, mix thoroughly, adding enough water from the rice so that the stuffing is not too dense. Put a spoonful of the resulting filling on each grape leaf closer to its base. Roll up, tucking open side edges to form envelopes.

Step 4

Fill the dolma with warm water and cover the pot with a lid. After it boils, reduce the heat to a minimum and simmer for 40 minutes. Serve with natural yoghurt.

Cooking time: 1 h 30 min

Servings: 6

Calories: 393.3 kcal

Fats: 26.6

Proteins: 24.9

Carbohydrates: 15.1

Ingredients

45-50 canned grape leaves

700 g beef pulp with fat

60 g rice

1 large carrot

1 large onion

2-3 celery stalks

4-5 sprigs of parsley

60 g butter

olive oil

salt

thick yogurt for serving

freshly ground black pepper

Where to Buy Ingredients

Dolma from canned grape leaves - FAQ About Ingredients, Baking Time and Storage

Can I use ground lamb instead of beef for the dolma filling?

Yes, ground lamb is a traditional and delicious alternative to beef in dolma. You can substitute it directly, using the same amount as the beef in the recipe. The flavor will be slightly richer.

How long can I store leftover cooked dolma in the refrigerator?

Cooked dolma can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they cool completely before refrigerating.

Is it possible to make a vegetarian version of dolma using grape leaves?

Absolutely! To make vegetarian dolma, replace the beef with a mixture of cooked lentils or quinoa, finely chopped vegetables like zucchini and carrots, and herbs. Ensure the filling is well-seasoned.

Can I freeze dolma, and if so, what's the best way to do it?

Yes, dolma freezes well. Arrange the cooked and cooled dolma in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat by steaming or baking until heated through.

What's a good substitute for fresh parsley in the dolma filling?

If you don't have fresh parsley, you can use dried parsley, but use about 1/3 the amount (e.g., if the recipe calls for 3 tablespoons of fresh parsley, use 1 tablespoon of dried). Other herbs like mint or dill can also add a nice flavor.

How can I prevent the dolma from sticking to the bottom of the pot while cooking?

Line the bottom of the pot with a layer of extra grape leaves or a few vegetable scraps (like carrot peels or onion pieces) before arranging the dolma. This will prevent sticking and add flavor to the broth.

Can I adjust the portion size in the recipe, and how would the cooking time be affected?

Yes, you can easily adjust the portion size. If you're making a larger batch, you may need to increase the cooking time by 10-15 minutes. For a smaller batch, check for doneness after 30 minutes. The dolma are ready when the rice is cooked through and the grape leaves are tender.

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