Dolma from pickled grape leaves in a pressure cooker (Polaris 0305)

[For minced meat:]

Dolma from pickled grape leaves in a pressure cooker (Polaris 0305)

Category: Meat dishes

Ingredients
Pickled grape leaves
For minced meat:
boiled rice	1 stack. (250 ml)
Mixed minced meat	350 g
Fine salt	1 1/2 tsp
Hmeli-suneli	1 tsp
To fill:
Water	1 stack.
Tomato paste	1 tbsp. l. with a slide
Fine salt	1/2 tsp
Vegetable oil	2 tbsp. l.

Cooking method

• For many years I have been making dolma from pickled grape leaves. I harvest the leaves myself, I shared the recipe here:
• https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377046.0
• Made from fresh grape leaves, I didn't like this dish at all. But I really like pickled ones. Attracted by the sourness in the finished dish.
• Previously, dolma was rolled by hand. Today, tests were carried out with a brand new dolmer. It turned out conveniently and quickly! And she stewed not in a multicooker, but in a pressure cooker.
• I suggest you try it too.
• Cooking.
• Boil rice until half cooked, cool. I mix it with minced meat. Salt and add suneli hops. I mix the minced meat well.
• I put the grape leaves in a colander, rinse thoroughly with running water. (If you want to reduce the acidity, then I also soak the leaves for a couple of minutes in clean water.)
• 
• I spread it, put it in the dolmer, spread a teaspoon of the filling and form the dolma. I put it in a saucepan.
• 
• 
• 
• 
• Preparing the fill. I dilute tomato paste and salt in water. Pour 2 tbsp into a saucepan with dolma. l. vegetable oil and pour with pouring. (We like stewed dolma, not boiled dolma, so I don't do much pouring, just to cover the bottom layer. If you prefer another option, then increase the amount of pouring to your liking.)
• 
• I close the lid of the pressure cooker, set the valve to the "Pressure" position.
• I cook on program "Extinguishing", pressure - 2, time - 20 minutes. Keep on heating for 10-15 minutes, then I bleed the pressure.
• 
• I spread the dolma on a dish, pour the resulting sauce. Serve with thick sour cream, fresh rye bread and tomatoes.
• Bon Appetit.
• 

Note

For this amount of minced leaves, only half a jar of 0.5 l was used

How do you pickle grape leaves. I have been looking for a recipe for harvesting leaves for dolma for a long time. They brought me packaging from Turkey, but it seemed to me that the leaves were fermented - the dolma turned out to be very tasty. And which leaves are suitable for conservation - only blossoming or more mature ones. Prompt

[Irina]

Irina, in the preface to the recipe, I gave a link to my own recipe for pickling leaves. Here he is:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377046.0
I harvest the leaves by the end of August, when it is required to bare the grapes for ripening.
I know that there is an easier way - salting the leaves (100 g of salt per 1 liter of water). I recently read it, I'll try to salt it next year.
Dolma from pickled leaves is obtained with a pleasant sourness. I really like this one.

Thank you Lenochka. I used those Turkish leaves so sparingly and now I will pickle and in the second way - salting. Dolma is worth the trouble for her. To you for a wonderful recipe -

but I can't save the leaves in a jar that has already been opened, all do not leave at once, and the remaining molds ... because they float up and come into contact with the air ... how to deal with this?

[Irina,]

Irina, Thank you! I'm glad I helped.

Elena, the problem of preserving salted or pickled leaves?
I make pickled ones most often in liter jars. This is enough for 4-5 times. They do not grow moldy.If there is not enough liquid, then I prepare a fresh marinade and add. And most often they are good without it.
But she had nothing to do with salty. But, most likely, she would have drained the brine, boiled it and flooded the remains of the leaves.

but I can't save the leaves in a jar that has already been opened

Helen, I keep my only precious package in the freezer. This package contained a large number of pressed leaves (I can't say for sure whether they are pickled or salted) and without liquid. I decided that they would be better preserved there. Defrost camping for 10-15 minutes. Probably, this is how I will keep them in the future. Take a chance, you may also like this storage method.

[Piano]

Piano, I close the jar with a VACS vacuum lid and a purchased liter jar is enough for me 4 times, for about 2 months they cost and everything is OK. in general, there are such covers with a pump. I read it on the forum, bought only 19 caps, now I understand that it is not enough, I will reorder

Helen, I keep my only precious package in the freezer. This package contained a large number of pressed leaves (I can't say for sure whether they are pickled or salted) and without liquid. I decided that they would be better preserved there. Defrost camping for 10-15 minutes. Probably, this is how I will keep them in the future. Take a chance, you may also like this storage method.

So I have not sore, but from an open can, wet-canned. Maybe try them when they stay in the freezer to stick? Out of greed, I canned and froze this summer darkness, and there definitely only half a can at a time goes away ... but I have everything 1-2 liters, I twisted it in tubes, I thought it would not be so wrinkled while standing ...

Piano, I close the can with a VACS vacuum lid

Thanks for the information. This next weekend I'll go buy a VACS cover. This is not a lid, but a lifesaver.

[Lena,]

So I have not sore, but from an open can, wet-canned. Maybe try them when they stay in the freezer to stick?

Lena, of course, you can freeze it if there is enough space in the freezer.
But it's easier to fill it with salted brine (with overflow) and close it with a dense nylon lid (like pickled cucumbers).

thanks, I will try ...

I made dolma from my grape leaves, very tasty and so convenient to make in a pressure cooker. I did pressure 07 in Shteba for 20 minutes on vegetables. Since autumn I made a lot of salads in half-liter jars. Half of the can was eaten, half was left. The salad was like this - peppers, onions, tomatoes, a lot of juice. So I poured the contents into the bowl, and dolma on top. I like it. Maybe someone will come in handy. Thanks for the recipe.

[Irina,]

Irina, nice to use the recipe. Thanks for the addition. Your version is unusual and I am sure many will like it!

And I did dolma again. The open can calmly stood in the refrigerator for 2 weeks. This time I put a salad of green tomatoes at the bottom of the bowl. Wonderful. It turns out juicy dolma and a side dish. My first experience with canning leaves. Just one can. Sorry. I will do more. They say you can cook different leaves, maple and lime leaves, currant leaves, raspberries. Even small leaves are very well superimposed on each other and keep their shape.
By the way, I have a slightly different recipe for harvesting leaves, someone gave it in a tea gazebo.

How did I love dolma ...
I buy leaves on the market, they are salty, and maybe pickled ....: girl_pardon: Most likely salty.

I also bought and washed in the market before and they were harder than my own. And here she did nothing, opened the can and twisted, just in moderation. it is so convenient to do it quickly, beauty is simple!

[Lilya, Irina,]

Lilya, Irina, Thank you for visiting Temka, cooking, sharing your impressions.
This year I have pickled three cans of leaves, and have never done it. Thanks to you, I got the idea to cook for the holidays.
I wanted to make it easier for myself this year to prepare and make salty ones, but my husband urged me not to experiment, because he likes the slight sourness in the leaves.I had to pickle again.

I looked specifically now. I have 1 tbsp for 1 liter of water. l. salt and 1 tbsp. l. vinegar, not essence. And there is a bit of sourness, and vinegar in moderation.

Can I get in? we come from Bessarabia, dolma is a national dish. So, we take only young leaves, which even differ in color, of a more delicate color. Well, roughly estimate the size ... We just prepare it in a glass jar, just sprinkle it with salt. Stored ... yes even more than a year. And add mint (well, I personally))