Dolmer (device for rolling stuffed cabbage and dolma)

Elena, dolma is generally boiled in water. And then you can serve it with sauce.

You can also just simply fry the onion-carrot, and stew it with some water. Lena, you don't remember how they cooked here. You can put it on top of the smoke, and even on pilaf.

Elena, dolma is generally boiled in water. And then you can serve it with sauce.

Yes, Mashul, that's what I do. Only occasionally, when a husband buys a ready-made (semi-finished product) dolma, in which the filling - you can't find any words, you have to get out of the situation with the help of sauces. Well, at least some little bit decent taste to get it. Last time I did dolma with lamb, so there, of course, except for water, nothing was needed. What a bite ... mmm ... well, you know!

You can also just simply fry the onion-carrot, and stew it with some water. Lena, you don't remember how they cooked here. You can put it on top of the smoke, and even on pilaf.

Vasilika, since when are we on "you"? Have you completely forgotten me, St. Petersburg opa?
As for cooking ... of course I remember everything! It's just that here on the site there are so many bright minds for the girls - you just wonder! So I sit down to them! Suddenly I find out something new
And hello, haven't seen each other for a long time!

[Linen]

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.

Linen, I do not cook, but I stew dolma like stuffed cabbage. I add salt and a little volume to the water. pasta, some fat. I fill in the height of less than half of the entire dolma and the carcass for 1.5 hours.
But I use pickled leaves myself. I never dealt with salty ones.

[Linen]

Linen, I do not cook, but I stew dolma like stuffed cabbage. I add salt and a little volume to the water. pasta, some fat. I fill in the height of less than half of the entire dolma and the carcass for 1.5 hours.
But I use pickled leaves myself. I never dealt with salty ones.

I am carcassing dolma in tomato juice. And the last time my son asked for stuffed cabbage rolls in sour cream, but I tried it in thick ayran. Of course everything turned up, but mine said it was sooo tasty.

[Linen]

Linen, I do not cook, but I stew dolma like stuffed cabbage. I add salt and a little volume to the water. pasta, some fat. I fill in the height of less than half of the entire dolma and the carcass for 1.5 hours.
But I use pickled leaves myself. I never dealt with salty ones.

Lucky you, Lenus! Do you have your own vineyard, chtola? Yes, I would have such heavenly booths! I would not even marinate or salt, but simply freeze these leaves ... That would be a feast for the belly! All year round fresh leaves

Lucky you, Lenus! Do you have your own vineyard, chtola? Yes, I would have such heavenly booths! I would not even marinate or salt, but simply freeze these leaves ... That would be a feast for the belly! All year round fresh leaves

Itself did not freeze, but they say ice cream is not ice

[Lenochka]

Lenochka, so my parents have a summer residence. There are such dark leaves !!! If they are still frozen, the freezer will crack. It now has 5 boxes of berries ...
Therefore, marinade. One can (1L) is enough for 7-8 times. It takes a long time to procure, but then it is tasty to eat, it turns out with sourness. We like.

I am carcassing dolma in tomato juice. And the last time my son asked for stuffed cabbage rolls in sour cream, but I tried it in thick ayran. Of course everything turned up, but mine said it was sooo tasty.

Yes, Tanyul, and sour cream is also rolled into flakes. But she still gives something to the taste ... softness or something ...
Tanyul, I wanted to ask you everything. I've seen enough of your videos here and I know that you do not eat meat. Please tell me, have you tried dolma with something filled with vegetables? For me now this is a matter of primary importance. I want to make a hot dolma for the New Year, but my mother-in-law is at the post. And for her I will have to cook separately, as always. So I thought, can I somehow combine a fried onion with a carrot, say, with potatoes and roll a dolmushka out of this business? And serve, for example, with lean mayonnaise? Broke my whole head, damn it! Every year it's the same: two different menus, yoshkin cat!

Elena, I ate vegetarian Dolma on the plane. There were rice, carrots and onions))
It was very tasty !!
I ordered this for myself as a specialist, because I can't eat what they serve on planes, I feel bad.
And dolma went with a bang and dade without meat)

[Lenochka]

Lenochka, so my parents have a summer residence. There are such dark leaves! If you still freeze them, the freezer will crack. It now has 5 boxes of berries ...
Therefore, marinade. One can (1 liter) is enough for 7-8 times. It takes a long time to harvest, but then it is delicious, with sourness it turns out. We like.

Lena, can you share the recipe for pickling the leaves? At our dacha in the season, too, there are a lot of leaves.

Girls, Luda, Lena! They didn't even let me dream! My freezing inclinations were chopped off in the bud! Well, okay, one fig, I can't get into someone else's vineyard! I don't have my own I will be content with purchased, salted ones. Eh!

Helen, hello! It seems to me that it is quite possible to make the filling: rice, onions, carrots or mushrooms.

Elena, I ate vegetarian Dolma on the plane. There were rice, carrots and onions))
It was very tasty !!
I ordered this for myself, because I can't eat what they serve on planes, I feel bad.
And dolma went with a bang and dade without meat)

Mashuuulya, dear, God himself sent you to me! How come I didn't finish the rice? Here is chuchundra! Of course, he will go to the base! Thank you!

Girls, Luda, Lena! They didn't even let me dream! My freezing inclinations were chopped off in the bud! Well, okay, one fig, I have no chance of getting into someone else's vineyard! I don't have my own I will be content with purchased, salted ones. Eh!

And I pick other people's leaves from neighbors. Planted by the fence and climbs towards us. Near the apple trees, the vine tends to them, you have to break off these inclinations.

Helen, hello! It seems to me that it is quite possible to make the filling: rice, onions, carrots or mushrooms.

Thank you dear! Maria reminded me of rice. Oh, girls, what would I do without you?

[Natasha]

Lena, can you share the recipe for pickling the leaves? At our dacha in the season, too, there are a lot of leaves.

Natasha, after the New Year I will lay out the recipe.

Can not be!! It's probably Turkish !!
Wholesale purchase from dolmer 360 rub.
What box, color?

I don’t know what country he is from, I didn’t see the box (my husband was itching over his ear), but the price tag read "Dolma wrapping device". I actually noticed it by chance.

And I pick other people's leaves from the neighbors. Planted by the fence and climbs towards us. Near the apple tree, the vine tends to them, you have to break off these inclinations.

Ludaaa! Stop teasing! I'll die right now from cheooorny envy! Sari, otherwise I'll come to help other people's leaves in the summer!

And we have wild grapes trying to braid the house. Will it work for dolma?

I did it with couscous, and also delicious with fish.

[Natasha]

Natasha, after the New Year I will lay out the recipe.

Thank you! I will wait. Don't be in a hurry. After all, there are still leaves ...

My favorite dolma filling: fry 5-6 medium onions with pine nuts (25-30g), add the washed glass of rice and fry for another 7-10 minutes.Add tomato, peeled and cut into small pieces, season with salt and pepper, pour a glass of water and simmer under the roof until the water evaporates. Add some chopped fresh mint and dill, 25-30g of small pitted raisins (cinnamon), 1 tsp. dry mint, a little black pepper, 0.5-1 tsp. cinnamon, 1 tsp. ground allspice and pour over cold-pressed olive oil to taste (I pour a lot). Mix everything well and let stand for half an hour. Cooking dolma with a glass of water with the juice of half a lemon. Serve cold, garnished with a slice of lemon
🔗

And I never boil the leaves, I just boil them with boiling water for a few minutes to get rid of excess salt-acid. Why cook if they then stew and become soft? And yet - look in stores, now you can stumble upon fresh rolled ones: here are fresh leaves, I buy in liter jars:

And yet - look in stores, now you can stumble upon fresh rolled ones: here are fresh leaves, I buy in liter jars:

Larissa, where? I look in the wrong stores or am blind at all

Larissa, where? I look in the wrong stores or am blind at all

Ira, they really are not everywhere, so I write - you can stumble upon. Several times I "stumbled" in grocery stores in the markets.

Ira, they really are not everywhere, so I write - you can stumble upon. Several times I "stumbled" in the grocery stores in the markets.

Neither dolmer nor leaves I will search further

Neither dolmer nor leaves I will search further

Well, it's not a problem to buy salted ones, I even have them in the store next to my house! Buy a dolmer - buy leaves!

[Erhan]

My favorite dolma filling: ......

Erhan, such an interesting recipe for dolma filling! Maybe you should issue it with a separate recipe?

I did it with couscous, and also delicious with fish.

Well, I'm telling you that bright heads are sitting here!
Tanyul, thanks! One more question and I'll leave you alone. And what did you add to the couscous?

Vobchem, I wound the dolma yesterday! But until I have played enough, I will play dolmushki again. I must say that I did not notice any difference between fresh leaves and salted (after appropriate processing). So I shouldn't have worried.
And dolmer ... This is generally akyn's song! So simple, and what he does! I gathered my husband and the dog in a circle yesterday and made me admire!
The only thing that bothered me yesterday was fiddling with leaves. Such jewelry work is to separate from each other after cooking. But with this, apparently, nothing can be done about it.

Well, I'm telling you that bright heads are sitting here!
Tanyul, thanks! One more question and I'll leave you alone. And what did you add to the couscous?

Pour the couscous with boiling water as usual + a little butter (or olive oil, but with butter it is somehow more tender for me) + a little carrot on the most scanty Berner, eggplant like rubbed, red pepper, tomato, green tea, everything is too small (something a la salad Tabouleh) all this in sheets and cook, I and stuffed cabbage rolls for myself with this composition and peppers.

Pour the couscous with boiling water as usual + a little butter (or olive oil, but with butter it is somehow more tender for me) + a little carrot on the most scanty Berner, eggplant like rubbed, red pepper, tomato, green tea, everything is too small (something a la salad Tabouleh) all this in sheets and cook, I stuff myself with stuffed cabbage rolls and peppers with this composition.

Wow, how interesting! Thank you, Tanyul! I will definitely try this filling too.

Irochka, they really are not everywhere, that's why I write - you can stumble upon. Several times I "stumbled" in grocery stores in the markets.

Larissa, Ira, when the opportunity to buy a dolmer appears in St. Petersburg, please beep. I was also interested in something

Larissa, Ira, when the opportunity to buy a dolmer appears in St. Petersburg, please beep. I was also interested in something

Anya, I already have it ...One of our members of the forum selected me from her three ordered ones. But if I see it earlier, of course, I will be a lighthouse.

Larissa, Ira, when the opportunity to buy a dolmer appears in St. Petersburg, please beep. I was also interested in something

Anya, of course, as soon as I see it.
Or maybe Larissa will prompt both of us faster

On 🔗 there is also cheaper than where you said

I followed the link, where Peter is listed - three Telemax. They called - they hear about this for the first time

I followed the link, where Peter is listed - three Telemax. They called - they hear about this for the first time

Anya, this is a link not to a dolmer, but to Zeidan dishes - the site of this dish.

Laris, there were dolmers on this site !!

Anya, this is a link not to the dolmer, but to the Zeidan dishes - the site of this dish.

This is understandable, but the link was given to dolmer in this thread, however, for Muscovites. Oh, and Masha confirms.
🔗

Laris, there were dolmers on this site !!

I know, just the addresses on the link point to the stores that sell Zeidan cookware. Dolmer is not a permanent resident there, but a guest.

So they are mustache there, ended (

And in Uuterra there is no more ???? We bought 2 pieces there for 211 rubles !!!

[Not only]

This is understandable, but the link was given to the dolmer in this thread, however, for Muscovites. Oh, and Masha confirms.
🔗

This link is valid Not only for Muscovites I first ordered postal delivery to the southern region, and then reissued for courier delivery to St. Petersburg. Delivery from 1 to 3 pcs. costs 450 rubles (weight up to 1 kg.). The bill was issued on Monday, paid at the bank on Tuesday, delivered on Saturday.

So they are mustache there, ended (

The stores listed on zeidan's website didn't even have them. I called all the shops in the nearby cities of our region (well, I was sooooo impatient to buy a dolmer), I have never even heard of such a miracle. And they are still on the site.

And in Uuterra there is no more ???? We bought 2 pieces there for 211 rubles !!!

These are Turkish, which are mostly dissatisfied. And we want ours, which makes it bigger in size and without problems. If someone from St. Petersburg took up this, I would join

My dolma


By the way, there are grape leaves in METRO. Like these ones

when in St. Petersburg the opportunity to buy a dolmer appears - beep, please.

and in Moscow?

🔗

it is very simple there: register, add to the basket, issue, send an invoice, pay at Sberbank, send by parcel.

Anna!!! We are nowhere without Larisa ..... Lorik !!! Help !!!

Anna!!! We are nowhere without Larisa ..... Lorik !!! Help !!!

Ol, you tell me, or what? So, what can I do? (By the way, have you seen my answer about the "omelette"?) Olya, I already wrote, I already have it. If you can't stand it, you can order on a prepaid basis from Moscow, but I didn't want to do this after I already had two (!) Sberbank transfers disappeared, and decided to wait until they were in E5. ru, as promised, will appear, but I was lucky - one of her own offered olaola (thanks again, Olenka-olaola1!).

I also tried to order for (I indicated delivery by mail, but the invoice for payment was never sent to me. I called twice - wait for an answer.