Dolma with grape leaves is the "queen" of Caucasian cuisine. Although in fact - a kind of stuffed cabbage. How to cook this dish, read this review. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking with pork dolma photo
- Video recipe
Dolma is traditionally cooked with the most popular meat in the Caucasus countries - lamb. However, in our country, pork, beef, chicken are suitable for an oriental delicacy … The amount of onion in the minced meat can be arbitrary. Put it in as much as you see fit. As for spices, spices and aromatic herbs, give preference to oriental ones. Then dolma will have a traditional delicate taste. Dolma also includes rice, usually round grain. But this is also a matter of taste. Its quantity should be moderate and it should not dominate in minced meat. Moreover, it must be pre-boiled until half cooked. And if the minced meat is not very dense, then add one raw egg.
The dish does not need to use fresh grape leaves, which can only be purchased during the grape growing season. To cook dolma all year round, you need to keep the leaves fresh. For example, close several jars or freeze them for future use. However, the most delicious dolma comes with fresh grape leaves. To make it easier to prepare a treat, I have prepared a detailed step-by-step recipe with a photo.
- Caloric content per 100 g - 235 kcal.
- Servings - 25
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pork - 500 g
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Parsley - a bunch
- Onions - 3 pcs.
- Cilantro - bunch
- Grape leaves - 25 pcs.
- Butter - 30 g
- Rice - 4 tablespoons
- Dill - bunch
Step by step cooking pork dolma, recipe with photo:
1. Wash the grape leaves, cut off the branches and cover with hot water. Leave for 5 minutes, remove from water and dry with a paper towel.
2. Rinse the rice and boil in salted water until half cooked.
3. Melt the butter in a skillet.
4. When the butter has melted, add finely chopped onions and fry until golden brown.
5. Peel the meat from the film with veins, wash and twist in a meat grinder or grind with a blender.
6. Greens (cilantro, dill, parsley), wash, dry with a paper towel, finely chop and add to the minced meat. Chop the garlic and send it after the herbs.
7. Add the sautéed onion to the minced meat.
8. Put boiled rice, salt, ground pepper and any oriental spices with spices.
9. Stir the minced meat well. Do this with your hands, passing it between your fingers.
10. Place the grape leaf face down on the board. Put a portion of minced meat on it.
11. Fold up the sheet on both sides, covering the minced meat.
12. Then fold the bottom edge.
13. Fold the sheet into a cylindrical shape. You can also fold dolma into a square envelope.
14. Fold the dolma tightly into a thick-bottomed saucepan.
15. Cover it with the remaining leaves.
16. Fill with clean water or broth so that it covers all the rolls.
17. Place the weight on top. For example, a smaller saucepan or place a plate on which to place a jar of water.
18. Send the pan to the stove, boil, reduce the temperature to a minimum and simmer the dish for half an hour.
19. Serve the cooked dolma with pork hot. It is usually served with sour cream sauce. To prepare it, combine sour cream with crushed garlic, salt and pepper. You can add some chopped greens.
See also the video recipe on how to cook dolma.
