Musee
Quote: ilana1970

the fact of the matter is that I live in Israel and I need help buying in Moscow and sending to Israel - and I agree to pay for the service
I wrote to you in PM
Musee
Masinen, Did you take dolmer in Uuterra?
Pten4ik
Musee, Masha said on the previous page that she took:

Quote: Masinen

Yes, in Moscow. Polbina street d45 Moldservice
Pakat
I am sitting, reading Turkish ...
Plastic according to the principle, after assembly, file with a file ...
I'll figure it out, twist the thread ...
Scops owl
Oh, Pakatik was tempted Write what you will wind up
dopleta
Quote: Scops owl

Oh, Pakatik got tempted
Duc too long !
Pakat
Laura, has already looked after how to increase the diameter of the dolma for this Turk ...
dopleta
Quote: Pakat

Laura, has already looked after how to increase the diameter of the dolma for this Turk ...
What are you? Will you tell? I have a husband with hands too!
Vei
And today Masha Masinen (for which she has a special salvation) brought me Dolmer. We immediately began to master it. Rather, she had already managed to master it and shared with me her experience on the example of stuffed cabbage. I couldn't do anything at all, she did it every other time. As a result, I bought grape leaves and decided to wrap the rest of the minced meat in them. This turned out to be just a song !!!

Dolmer (device for rolling stuffed cabbage and dolma)

Almost the whole pot was spit on by my six-year-old daughter in half an hour, playfully! after all, with thin leaves, the process does not require any skill or effort! The husband, seeing the amount of cooked dolma, was amazed at the speed. For everything about everything, a little over an hour, if you count the preparation of minced meat, rice, spinning and cooking in the NE !!!!
I am delighted! all that remains is to defeat the cabbage leaves. I'm afraid for this week of dolma and cabbage rolls we will eat up for six months in advance)))
Pakat
I bought a can of grape leaves, I will make minced meat, I will twirl ...
In the meantime, he took pits of large diameter, split them into thin sheets, wound them with cheese, for testing.
They spin normally, the main thing is to choose the size of the piece and the amount of cheese.
Cool thing, there will be something to surprise the guests ...
dopleta
Quote: Pakat

They spin normally, the main thing is to choose the size of the piece and the amount of cheese.
Cool thing, there will be something to surprise the guests ...
So that's it! I am so glad ! And then, honestly, I was worried - after all, after my words you decided to buy, and what if you wouldn’t like it? But no - I liked it! Moreover - the Turks!
Pakat
Now I am a Turk, not a Cossack
be good to dress up!
I like it shattered so
What am I turning into a Turk?
Now I am a Turk, not a Cossack
be good dressed up!
I like it shattered so
What am I turning into a Turk?
Pten4ik
And I play Super Dolmer in full !!!
Dolmer (device for rolling stuffed cabbage and dolma)
And these are pancakes with banana and cottage cheese
Dolmer (device for rolling stuffed cabbage and dolma)
A whole plate was not allowed to wind up, they took it away on the go, I quickly took a picture on the phone

Pancakes are harder to twist, you need skill and experience)))) Here's another Savoy cabbage, wants to become stuffed cabbage

Thank you all for the topic!
Mar_k
How delicious and beautiful! And while I'm dreaming!
lillay
Pten4ik how delicious it looks!
It's great that the "toy" - dolmer like it and helps to cook such goodies!
Manna
Virgins, I thought, I wondered if I needed a dolmer. It's ripe. I call Mold Service, and the Dolmers have bought everything (and I even know who), they will be now only in January
Masinen
Mannochka !!! Wow!! I've gone and who managed to tell me I bought that)
And now, after your message, I regret that I did not buy any more), as they say, in stock.
Manna
Mashun, well, at that moment I didn't need a dolmer yet
Cvetaal
Until I have a real dolmer, I play in Turkish, and I really like
I wound puff pastry rolls stuffed with raw smoked bacon and cheese, sealed them into bags and into the freezer until the "guests on the doorstep"

Dolmer (device for rolling stuffed cabbage and dolma)
kirch
Quote: Cvetaal

Until I have a real dolmer, I play in Turkish, and I really like
I wound puff pastry rolls stuffed with raw smoked bacon and cheese, sealed them into bags and into the freezer until the "guests on the doorstep"

Dolmer (device for rolling stuffed cabbage and dolma)
Cool. Did you roll out the dough thinly? And it didn't stick? This is what handles are not hooks
Tanyulya
Exactly. handles are not hooks. It is necessary to roll the same from the dough.
Cvetaal
Lyudmila, thank you I had the puff pastry in a roll, cut it lengthwise and across, it turned out 35 rectangles, about 9 cm by 4 cm in size.I slightly rolled it out, to about 10x5 cm. I cut the filling into cubes, about 3-4 cm by 0.5-0.8 cm. Spread flour on the roller tape. They flew out for a sweet soul.

Tanya, The main thing is to choose the correct size of dough and filling in this contraption. I honestly enjoyed it
Artem164
Quote: manna

Virgins, I thought, I wondered if I needed a dolmer. It's ripe. I call Mold Service, and the Dolmers have bought everything (and I even know who), they will be now only in January
On 🔗 there is also cheaper than where you said
Manna
I have a coupon ... for 400 rubles. But I am already flying in anyway ... with the purchase of a dolmer ... Perhaps in January it will work out.
Asya Klyachina
Quote: kirch

Cool. Did you roll out the dough thinly? And it didn't stick? This is what handles are not hooks
Hee hee! It's even a shame, for half that Turkish have you bought hooks? : girl_haha: Well, okay, I got tired of it myself, somehow I adapted. I'll bring in a fly in the ointment all the same. She returned it to her acquaintance in a hurry, with detailed instructions (well, she does not have the patience to adapt to him, her southern temperament does not give), no matter how much she explained, there is no result, her husband was generally indignant that he was in vain that he was working from morning till night, so that meat in stuffed cabbage or dolma, the cat cried. They didn’t like it, and I’m not happy to adapt to some kind of plastic nonsense.
Us Turkish did not like it, we dream about ours.
Asya Klyachina
Quote: Artem164

On 🔗 there is also cheaper than where you said
Well, the same thing - 480 rubles, without delivery.
dopleta
Quote: Asya Klyachina

and I'm not happy to adapt to some kind of plastic nonsense.
I bake another batch of this "plastic nonsense". Puff. With cabbage.

🔗
Pakat
Laura, once in St. Petersburg, visited the "Lakomka" hamazin, there were delicious puff pastries with cabbage and meat, I still remember ...
And homemade ones are probably tastier ...
dopleta
Quote: Pakat

And homemade ones are probably tastier ...
Don't be silly, Pasha, you know yourself!
kirch
Quote: Pakat

Laura, once in St. Petersburg, visited the "Lakomka" hamazin, there were delicious puff pastries with cabbage and meat, I still remember ...
And homemade ones are probably tastier ...
And I was in Leningrad as a child and I still remember these pies
kirch
Here are my first attempts. I tried it on all sorts of leaves. On ordinary cabbage, which I cooked well, it works. Truth made some effort. Peking did not work well, until it reached the end, the tape jammed. Well, with grape leaves, as in advertising: one, two and done
Dolmer (device for rolling stuffed cabbage and dolma)
I am beautifull
: hi: Ladies! Who needs a dolmer? We have 300 rubles in Yu. Butovo. (rounded, I don’t remember exactly), in a store not far from my house. Whoever needs it, write the address. This is not an advertisement, I just happened to see it.
Chef
Wangyu: after six months dolmer in each store "1000 little things"
Pakat
Yeah, they will be stacked ...
Masinen
Quote: I am beautiful

: hi: Ladies! Who needs a dolmer? We have 300 rubles in Yu. Butovo. (rounded, I don’t remember exactly), in a store not far from my house. Whoever needs it, write the address. This is not an advertisement, I just happened to see it.
Can not be!! It's probably Turkish !!
Wholesale purchase from dolmer 360 rub.
What box, color?
Elena Tim
Girls, can you please tell me what to do with salted grape leaves? I know that they seem to be soaked so that the salt comes out. Please share who does how.I cooked dolma only from fresh leaves, and now my husband will bring salted ones from the market. So I'm thinking about what to do with them
marlanca
Quote: Elena Tim

Girls, can you please tell me what to do with salted grape leaves? I know that they seem to be soaked so that the salt comes out. Please share who does how. I cooked dolma only from fresh leaves, and now my husband will bring salted ones from the market. So I'm thinking about what to do with them
I boil in boiling water for 2-3 minutes, then I throw it into a bowl of cold water, then it will drain into a sieve and after that I brew the minced meat ..... only I throw each portion of the leaves into fresh boiling water (I have a small ladle for this, the water in it nods quickly) ...
lana5039
And I'm wondering. I also bought salted ones at the market, washed them well under water at home, extinguished them - the leaves are hard, very tough and without sourness, before cooking they were sour. did not like...
Elena Tim
Quote: marlanca

I boil in boiling water for 2-3 minutes, then I throw it into a bowl of cold water, then it will drain into a sieve and after that I brew the minced meat ..... only I throw each portion of the leaves into fresh boiling water (I have a small ladle for this, the water in it nods quickly) ...
Galina, golden, THANKS! And cook it separately in portions so that the concentration of salt in the water is less, right?
marlanca
Quote: lana5039

And I'm wondering. I also bought salted ones at the market, washed them well under water at home, extinguished them - the leaves are hard, very tough and without sourness, before cooking they were sour. did not like...
I don’t understand, were they salty from the beginning? Because they are fresh already with sourness ...
marlanca
Quote: Elena Tim

Galina, golden, THANKS! And cook it separately in portions so that the concentration of salt in the water is less, right?
It's just that I have a ladle for 1 liter in total (but I have had it for the leaves for 10 years already) ..., of course, if you pour 5 liters of water. the saucepan, the salt concentration will be several times lower, but while it boils, it is more convenient for me in small portions in a small ladle ...
Elena Tim
Ah, well, everything is clear! In a large pot and cook. Thanks again! I'll run to cook
marlanca
Yeah, good luck, Lenochka !!!!
Elena Tim
Thank you! I will unsubscribe later what happened!
Vei
Salted leaves must first be held under running water for 5-10 minutes, and then boiled in a large amount of water for three to five minutes. There is a lot of salt in them.
Tanyulya
I boil in the microwave and rinse well. To me they are not so much salty as more fermented.
Elena Tim
Girls, Lizun, Tanyul, thank you very much! The whole forum set me on the right path. I haven’t gotten to dolma yet. My husband and I bought more than 30kg of different meat. For two hours now I have been packing-weighing-packing. I was worn out completely, but happy! I'll get to the dolma soon, I've already set aside the meat for it.
Girls, I have another question for you: how do you cook dolma? Just in some water or in some kind of sauce? Please share. Maybe I'll find something new for myself. I would like to experiment a little. Excuse me for digging so hard. I just want something interesting.
Elena Tim
Well, vooot ... everyone scattered, And then I rolled my lip
kirch
As at the time, the issue of salted leaves was raised. This year I salted for the first time. And I played my first experience (see above) right away, taking it out of the bank. Well, at least I did a little, because the dolma turned out to be tough. Intuitively I understood that the leaves need to be boiled. Thanks for the science.
Masinen
Elena, dolma is generally boiled in water. And then you can serve it with sauce.

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