Dolmer (device for rolling stuffed cabbage and dolma)

[Natalia,]

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

Natalia,promised after the holidays ... Still, as they say, not a year has passed ...
Wrote a recipe "Pickled leaves for dolma" and put it in blanks:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377046.0
I hope you enjoy this option.

Dolma
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Cabbage rolls (Chinese salad)
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Pancakes
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Muscovite girls! Advice is urgently needed. An acquaintance of my husband, lives in Moscow, is going to go to Ukraine in mid-March. I want to ask him to bring a dolmer, but how to explain to a person where to buy, and so as not to strain too much - it is not clear ...
Please tell me where you buy dolmers. Maybe it's better to buy in an online store?

Muscovite girls! Advice is urgently needed. An acquaintance of my husband, lives in Moscow, is going to go to Ukraine in mid-March. I want to ask him to bring a dolmer, but how to explain to a person where to buy, and so as not to strain too much - it is not clear ...
Please tell me where you buy dolmers. Maybe it's better to buy in an online store?

I ordered a dolmer a couple of days ago in e5. there it often appears on sale, but it is quickly bought.

Comfort + has 479 rubles each. You can pick it up at the store.

Girls, thanks a lot! How fast is delivery in Moscow?

[Mitya]

Mitya,:

People, Kinta were exiled to Dolmer in Moscow, please! I can't find comfort + at all, but on e5, the search engine replies that there is no such thing.

I threw it in a personal

[Elena Bo]

Elena Bo, Thank you!

Yesterday I bought grape leaves in a liter can. I thought they were salted or pickled, but they are like fresh, without brine. How to cook them further, please, tell me. And what to do with the rest, there are a lot of them

Which store? Take a picture of the jar, if not difficult. I still can't find it anywhere, so I won't answer your questions, I used only salted ones, bought on the market or in Auchan (the most budget option).

[nakapustina]

nakapustina, they prepare the same with fresh ones as with salted ones, only they do not need to be soaked in hot water. It is enough just to boil a little.

[nakapustina]

Which store? Take a picture of the jar, if not difficult. I still can't find it anywhere, so I won't answer your questions, I used only salted ones, bought on the market or in Auchan (the most budget option).

I didn't buy in St. Petersburg. A liter can, for some reason without a label at all.

nakapustina, they prepare the same with fresh ones as with salted ones, only they do not need to be soaked in hot water. It is enough just to boil a little.

Thank you! And with the remaining leaves, what to do? I don't want to use everything, it seemed to me that there are a lot of them.

[nakapustina]

nakapustinaYou can freeze cabbage rolls raw. Both meat and lean, they perfectly tolerate freezing. But I can't say how many such leaves are stored in the jar. I only have salted or fresh ones.

I myself salted the leaves on the advice of the Armenian woman. After the first pull of a very neat one, the rest of the jar began to grow moldy. I salted for the first time

[Natalia,]

And with the remaining leaves, what to do? I don't want to use everything, it seemed to me that there are a lot of them.

Natalia, try marinating the leftover leaves, as in this recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377046.0
If they are really fresh, then it should turn out well. T. to.winter is already over, and you will finish off the leaves quickly, just boil everything in the marinade at once (and not 3-5 pieces as in the recipe), put in a sterile jar and fill with boiling marinade.
Good luck!

they are as fresh,

Fresh and there, in a vacuum. I bought them too, wrote in December

Girls, thank you all for the advice! And my can is the same as Larisa's, only for some reason without a sticker.

Hello girls. There is no way to reread the whole topic, but I came with a proposal hands and hearts JV in Turkey. Take a look here, maybe someone will join: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.new#new

I kept thinking - do I need this device or not?
I make stuffed cabbage very rarely, because I don’t want to bother with cabbage, as they did before, boil it, etc. Sometimes I did it with Peking. But all the same I decided, it is better to buy than to regret later that I did not buy. I didn’t have time to order at E5, I ran out, and now I accidentally saw that it was possible to buy a dolmer in our city, I ordered the last one, I’ll buy it tomorrow.

Maybe the girls from Chelyabinsk will find the link useful, the new arrival will be in 4 days.
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An excellent device for wrapping stuffed cabbage and Dolma. I tried it myself, just delighted. With his help, I tried to wrap pancakes with meat and cottage cheese. It turns out such lovely products, smooth, tasty better than in the store. I bought the lowest prices in the Shop Shine online store.
Here's a video I found how the device works:
XsouI6prens?

Hello !

I wandered around the Internet and saw this site 🔗 , I thought it might be useful for those

who wants to buy and does not know where.

I want to thank Fugasca who helped me get a real Russian dolmer! today, in the absence of grape leaves in our region, I rolled raspberry, black currant and linden dolma! Currant leaf has an original aftertaste, raspberry sour, linden - neutral. I was very surprised that there are a lot of recipes from linden on the network .... now we are planning a young plantain.

Good day ! Yesterday I rolled the rolls Hurray)) True for a long time and with great difficulty But next time I think it will turn out faster. I'll try to post a video or pictures.

rolled the rolls

Ooooh, that's interesting! We are waiting for the report. Better movie.

Tell me where in Ukraine you can buy a dolmer?

[Muzochka]

Muzochka, HERE write Malva she collected SP

My husband is a big lover of dolma, so I bought a Russian dolma, although I very much doubted if I could not wrap it up. Everything worked out right away, the main thing is not to shift the fillings. Very quickly and simply, it took longer to prepare the minced meat!

[Graziella]

Graziella, and where did you get the leaves?

I would like to share with you a method of harvesting grape leaves for future use, in which they retain their natural taste without unnecessary preservatives.
The best harvesting time is May-June (depending on the region) during the flowering of the grapes, when the leaves are tender, without hard veins.
Collect clean, medium-sized leaves during dry weather. We cut off the petiole. Not mine, letting them twist a little (but not necessary), then it is easier to twist them. We fold 2-3 pieces each, twist it with a tube and place it through the neck to the top in a plastic bottle, tamp it tightly (you can use a wooden stick for this, but so as not to break the leaves), tighten the lid tightly. ALL!!!

The main condition: both the container and the leaves must be dry so that the decay process does not begin. It can be stored both in the basement and in the apartment at room temperature for 2 years. No extra acid needed - vinegar, salt, etc.
If necessary, carefully cut the bottle, rinse the leaves and use for dolma.
You can also use glass jars with a screw cap, you can screw simple jars with a rolling machine.
In order to save cans, plastic bottles are used. From a 0.5 liter bottle, a 3 liter dolma cauldron is obtained.

where to get the leaves, or rather, where to find grapes to collect

I want to share with you

a method of harvesting grape leaves for future use, in which they retain their natural taste without unnecessary preservatives.
The best harvesting time is May-June (depending on the region) during the flowering of the grapes, when the leaves are tender, without hard veins.
Collect clean, medium-sized leaves during dry weather. We cut off the petiole. Not mine, letting them twist a little (but not necessary), then it is easier to twist them. We fold 2-3 pieces each, twist it with a tube and place it through the neck to the top in a plastic bottle, tamp it tightly (you can use a wooden stick for this, but so as not to break the leaves), tighten the lid tightly. ALL!!!

The main condition: both the container and the leaves must be dry so that the decay process does not begin. It can be stored both in the basement and in the apartment at room temperature for 2 years. No extra acid needed - vinegar, salt, etc.
If necessary, carefully cut the bottle, rinse the leaves and use for dolma.
You can also use glass jars with a screw cap, you can screw simple jars with a rolling machine.
In order to save cans, plastic bottles are used. From a 0.5 liter bottle, a 3 liter dolma cauldron is obtained.

Marianne! Thank you very much! I'll have to try.

[irysikf]

irysikf, only those in whose regions grapes grow will be able to use this method of harvesting.
Song*, try it, do not hesitate, you will succeed.

I boast, maybe I will inspire someone ...

Helen, did you use a Turkish dolmer? Such beautiful, even dolmushki right finally finally And grape leaves?

twisted Russian (Turkish girlfriend bought it off - also cool, it just takes up a lot of space), it's not me at all - the youngest twisted (we have competition in the kitchen), but even because the photos are already after cooking - rice swells in minced meat and leaves bursting, dolma me assorted - from black currant leaves, raspberries, yoshta (a hybrid of gooseberries and black currants) and a dozen grapes.

[Piano]

Piano, go crazy assorted

Thank you, this time I cooked for a couple, it turned out a little dry - the meat is not super-fat, but nothing, everyone dared, next time I will fry the carrots in the minced meat!

I have an assorted dolma - from black currant leaves, raspberries, yoshta (a hybrid of gooseberries and black currants) and a dozen grapes.

Here is an assortment.
I didn't even know that dalma can be made from such leaves. To be honest, I have never made a dalma, I always thought that it was made only from grape leaves.

To be honest, I have never done a dalma,

I have done cabbage rolls only 2 times in 20 years of family life - it bothers me to prepare cabbage, and I cannot learn the principles of folding in any way, and my husband refuses to eat lazy stuffed cabbage rolls ... we came to a compromise with the dolmer ... and my friend twists the vegan dolma into nettle leaves - their family seriously considers it useful (iron) and more affordable than grape leaves.

And at the dacha I made wild garlic, I have a lot of it, so the yummy turned out to be extraordinary!

when the first dolmer just arrived, she turned her brains out: what to do? also the first dolma was from wild garlic and from loboda. Spring, nothing has grown yet ... In the evening we are already preparing to fall asleep (to go to nirvana), and then sleepy brains give out: LILAC LEAVES, she laughed so hard that she woke up.

and then sleepy brains give out: LILAC LEAVES, she laughed so hard that she woke up.

oh can't

Good day !

Finally Dolmer appeared on the Ukrainian market. Hurrah ! War is not a hindrance for entrepreneurs.

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By the way, I forgot to inform you, and you can also buy on the Moldavian market, and also hurray

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Finally Dolmer appeared on the Ukrainian market. Hurrah !

Cool news Thank you!

yes, yes, and appeared at the kidstaff - I took five at once - so that my friends would stop suffering

I'm running off to the kidstaff

Damn, girls, my dolmer lives for the second month - I never got it out of the box. Shopaholic I