Dolma in Moldavian style in a slow cooker

Dolma in Moldavian style in a slow cooker

Category: Meat dishes

Kitchen: Moldavian

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.
• 
• Now let's get back to the leaves. Drain the water and cut off the thick roots on the leaves
• 
• Now we take the leaf with the matte side towards us
• We level the leaf like this
• 
• And put the filling on the edge of the leaf
• 
• Now we roll the dolma like this
• 
• 
• 
• We put dolma 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.

Dolma is a delicious and original dish.
Why Moldavian?

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.

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?