Dolma in Moldavian style in a slow cooker

Category: Meat dishes
Kitchen: Moldavian
Dolma in Moldavian style in a slow cooker

Ingredients

Grape leaves I have had
130 pcs.
Minced meat 600 g
Onion 1 PC.
Garlic 5 teeth
Raw rice 1 tbsp. (MV)
Soy sauce 1 tbsp. l.
Spice

Cooking method

  • The leaves must be rinsed under running cold water to remove excess salt. Then soak in warm water for 2 hours.
  • Now let's get down to stuffing. The original should be finely chopped lamb, but I have minced meat.
  • We mix everything. Leave the minced meat in the refrigerator for 2 hours.
  • Dolma in Moldavian style in a slow cooker
  • Now let's get back to the leaves. Drain the water and cut off the thick roots on the leaves
  • Dolma in Moldavian style in a slow cooker
  • Now we take the leaf with the matte side towards us
  • We level the leaf like this
  • Dolma in Moldavian style in a slow cooker
  • And put the filling on the edge of the leaf
  • Dolma in Moldavian style in a slow cooker
  • Now we roll the dolma like this
  • Dolma in Moldavian style in a slow cooker
  • Dolma in Moldavian style in a slow cooker
  • Dolma in Moldavian style in a slow cooker
  • We put dolma in a slow cooker.
  • Dolma in Moldavian style in a slow cooker
  • Fill with water so that the top layer is half covered. Cover the top with a heat-resistant plate and set the "Stew" mode for 3 hours.
  • Serve with the sauce like this:
  • sour cream + kefir 1: 1
  • finely chopped greens
  • squeeze the garlic
  • Mix everything

Note

I read a lot about dolma on the Internet and this year I closed grape leaves for the first time. And now I decided to try to make dolma in MV.

MariV
Dolma is a delicious and original dish.
Why Moldavian?
Svetl @ nka
Quote: MariV

Dolma is a delicious and original dish.
Why Moldavian?

When I read on the internet, where the filling is finely chopped lamb with raw rice, it was Moldavian. And where is the minced meat in a meat grinder with vegetables (peppers, eggplants, tomatoes) and rice, all stewed together in a pan, this is Caucasian.
mishkind
I can’t determine the cooking time yet.
I cook myself in 40 minutes, everything has time to be prepared, but this is not the first time I read,
that people increase the cooking time, in your case, up to three hours.

What does it do?

I have patience for forty minutes
Maybe it’s really worth spending an extra hour or two?

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