Dolmer (device for rolling stuffed cabbage and dolma)

Thank you! I tried to! Passion how I love to master new toys!

You can also wrap it in Swiss chard.

We made these stuffed cabbage rolls with our dolmer

and this is our dolma Here is so beautiful with the help of a dolmer))

And here is mine, made by handles. It is still raw, it will look smoother when finished.
🔗

[with grape leaves for dolma.]

Ukrainian women, attention !! cans of TM "Premium" were seen in silpo with grape leaves for dolma. There is 720 grams of a can, but if there is no choice at all, then you can try ........

today pseudo dolma in young beet leaves, beat off the middle vein slightly, dipped the leaf in boiling water for 2 seconds (for plasticity), it turned out very nicely with garlic sauce

[Piano]

Piano, it turned out great! And I still won't try my dolmer

It's a pity that there is no information about canning beet leaves - I would have mowed and canned ...

[Elena]

Elena, why "pseudo"? If we accept that the name is Turkic (the Armenians will be against it), then the verb "dolmak" is translated as "to fill", in our culinary case we can say "stuff". Therefore, in Turkey, everything stuffed, including turkey for the New Year, is called dolma such and such. You, Elena, it turned out "dolma from beet leaves".
But ... there is one "but". If we use some leaves, then we do not stuff them, but wrap the filling in them, and wrap them in Turkish - "sarmak", therefore the competent Turkish name for such a dish is sarma (sarma). (Probably 90% of Turks still say "dolma".) In Russia, too, there are cabbage rolls (sarma), and there are stuffed vegetables (dolma).

It's a pity that there is no information about canning beet leaves - I would have mowed and canned ...

Lena, you can cook from beet leaves mkhali, you can also simply fry the onion until delicious transparency and add steaming, and then squeezed, chopped leaves. Fry a little, add herbs, a little garlic. Delicious! This option is in case you don't like nuts.
I recently went to the village to visit my relatives, picked up young leaves of grapes and pulled out a huge armful of young beetle. Until now, the rhodes do not understand how they can eat it.

why "pseudo"?

I have always believed that the correct dolma is only from grape leaves ...

[Piano]

Piano, WOW !!! Yaki garnіsіnki !!!! Grape leaves have already been picked at my mother-in-law at the dacha and even salted, now I need to get beetroot somewhere!

so I would mow and preserve ...

So you can go to the freezer! A couple of years ago, I froze chard (leaf beets) with a bunch of leaves and very much nothing - you can immediately stuff it and not boil it.

today pseudo dolma in young beet leaves

Helen, what a beautiful dolma So refresh her red stripes

So you can go to the freezer!

what are you? !! : wow: I'm already running to try it, I thought that the leaves would crumble, I'm going to put on an experiment.

Lena, only you need to be careful with them in the freezer, so that they don't break, I read somewhere that they are becoming very fragile.

in the sense of not putting anything near? I can handle it, I have 2 freezers with 7 drawers in each.

2 freezers with 7 drawers each.

This is happiness, I would like it - I would then freeze aaaaa
I had an idea to freeze the leaves in a box or dish, but since there is no space in 6 freezer drawers at all, I did not try to do it

you need to be careful with them in the freezer, so that they do not break, I read somewhere that they are becoming very fragile

Yes, just the same! I washed, scrolled a little on the carousel (from excess water), and then just folded it in a bundle and wrapped it with stretch in such a tight roller and in the freezer. Pikhila where he climbed. Nothing was done to them. When you take it out for business, then yes, you need to freeze it before touching it with your hands, because then this fragility will come out. And thawed like thin soft rags.

And thawed like thin soft rags.

scalded with boiling water are also like thin rags, but they did not break in the dolmer, I wonder how the frozen-defrosted ones will behave. Irina, where did you use your defrosted ones?

I cooked green borscht in winter, cut it into a pie recipe like Serbian pita (instead of spinach) - they can practically replace spinach, since they do not have a pronounced taste (I'm talking about Swiss chard) But beetroots never froze (well, I didn't have them in such quantity), but I think that they will also go because they are fresh, like Swiss chard, or beet tops to taste.

When you take it out for business, then yes, you need to freeze it before touching it with your hands, because then this fragility will come out.

Oh, now the truncated has fallen into place, so to speak

leaves for dolma, fresh, with delivery to the kitchen


and before only grew outside the window


there is no way without a dolmer ...
I came to visit yesterday, and there are such shameless grapes

[Piano]

PianoElena, what a beauty!

leaves for dolma, fresh, with delivery to the kitchen

This is the service

Lenochka, I thank you so much, thank you so much, very much
I finally made dolma Vkuuusnoo, and it's so cool to do it on a dolmer, I liked the process soooo. With my hands I would never have done this in my life, so this dolmer is just for those who do not know how to twist little pieces (I have no problems with larger sizes, they are even and beautiful) By the way, the leaves feel great in the refrigerator, none of them turned yellow, as - as if just ripped off. Made from most of the leaves, it turned out a full multicooker saucepan for 4 liters. But then I wrapped them incorrectly - with the matte side up, and they look like gray. But nothing, it does not affect the taste in any way. Now it's the turn for cabbage, as soon as I get the right one with even leaves, I'll immediately put it into action

and the leaves were not tough? matte side and should be on top - put the glossy side up on the dolmer, and the matte side turns out to be on top of the wrapped dolma ...

Nope, I really boiled them for 2 minutes (all together, half from the transfer) and stewed them for 3 hours, we were not tough. But I ate dolma once in my life and it happened 20 years ago, so I don’t remember the taste or what these leaves should be like. But the fact that they are not as soft as cabbage is for sure

matte side and should be on top - put the glossy side up on the dolmer, and the matte side turns out to be on top of the wrapped dolma ...

The filling is placed on the matte seamy side, on which there are veins. After wrapping, the smooth side is outside.

The filling is placed on the matte seamy side, on which there are veins. After wrapping, the smooth side is outside.

Svetlana, you are absolutely right, and the instructions say so, however, by nature, the sheet has a depression on the glossy side, and I twist it all the time, that's why I decided that it was right and convenient ... I apologize for the misinformation ...

and convenient ..

oh, it was convenient, that's for sure

ABOUT!!! I bought it !!! There is no limit to joy. It worked the first time. Of course, it cannot be compared with Turkish, I turned Turkish in my hands in the uterra now for 185 rubles. for sale, well, it is very flimsy, and the Russian one is a straight doll. Who else doubts, do not even think. NEED TO TAKE !!!

[kVipoint]

kVipoint, and where did you buy it?

At your local online store. I was shocked by this, as I re-furred the entire Internet, so that I could buy it with delivery.And so all the pleasure of 390 rubles went. Of course stuffed cabbage is a little more difficult to make in them and dolma in general at times.

Guard!!! My mother-in-law shoved me a five-liter jar, tightly packed with thin, salty grape leaves. I’ll have to eat dolma all winter.

[Erhan]

Erhan, good mother-in-law JAR!

Guard!!! My mother-in-law shoved me a five-liter jar, tightly packed with thin, salty grape leaves. I’ll have to eat dolma all winter.

So I say: wow! And yours Galya Svetlana baluvana ...

I have no one to cook so much dolma for. From October to April, my husband dines at home a couple of times a week, and my son dines at school.

Girls, what recipe do you use for baking pancakes to wind them in a dolmer?

The usual recipe for patches: for 250 ml of milk, 1 egg and 3 tablespoons of flour with a slide, only a small ladle so as not to cut the pancakes additionally

Thanks, I'll try!

[Piano]

Piano- Elena, or you can show a few photos of how you make pancakes in a dolmer, if possible.
And then I have a dolmer lying around somewhere, I bought it, but I didn't do anything on it.

[Irina.]

Irina., well, it’s in vain that you didn’t do it. Dolma turns out great, and cabbage rolls. Without this little thing, I hardly decided on stuffed cabbage, I am lazy. And it's just so interesting and beautiful, the little ones are so !!!

As I bought it, I tried it on a leaf of Peking cabbage, everything chewed, it burst, so I never tried to do it again. We need to get out and train.

[Irina.]

Irina., well, after the first time, do not give up. It's generally great with grape leaves, with cabbage there is such nonsense. Maybe the filling was too much

[lazy me.]

Without this little thing, I hardly decided on stuffed cabbage, lazy me.

kVipoint, and I'm even lazier, I didn't even want to train. Tanyulya suggested where we sell grape leaves, I need to buy it, so I'll try to do it right away.

Piano-Elena, or you can show some photos

,

ok, but in a couple of days ... we are today since the anniversary - I can't look at the food .....

Girls, tell me more, how do you boil cabbage leaves in the microwave?

Larissa, come here

https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=369544.0

but I (to be honest) and so lazy - from cabbage only from young small, with thin leaves and rarely have access to grape ...