One of the most famous oriental dishes is dolma. She reminds us all well-known stuffed cabbage rolls. However, instead of cabbage leaves in this case, grape, and sometimes others, such as beet. The rest of the principles of cooking dolma are similar to those cooked cabbage. So, it is stewed in sauce, placed in a container with thick walls and a thick bottom. Instead of this capacity, you can successfully use a slow cooker. Dolma in the slow cooker prepares easily. This process does not take away from the hostess a lot of time and effort.
Cooking Features
Despite the fact that many people consider dolma to be their “own” dish and there are many recipes for its preparation, the general rules for making this tasty dish are almost the same. If you know them, dolma in the slow cooker will turn out tasty and fragrant.
- Traditional dolma recipes suggest using mutton minced meat to make it, but lately beef or mixed minced meat has been used more often. You can find dolma recipes with pork, chicken and even fish. Moreover, there are even vegetarian and dessert dolma. The main thing is to have a filling and a sheet of grapes in which it can be wrapped.
- The second most common component of dolma is rice. Usually use round grain, boiling it previously to half-cooked. If this is not done, it will remain firm in the filling, despite the long time the dolma is extinguished.
- The leaves for dolma need not only to be washed, but also scalded with boiling water so that they are more flexible. At the same time, the cuttings of the leaves are cut, as they remain rough and after scalding with boiling water.
- If you add vegetables to the filling, the dolma will be more juicy and useful.
- Greens and spices give dolma unique flavors. Without them, it will not seem so tasty. Of course, it is necessary to know the measure, but at the same time it is very desirable to add spices and greens to the dolma.
Serving dolma is best with a sauce based on sour cream, yogurt or other fermented milk product. If minced meat was used for the filling, it is advisable to add crushed garlic to the sauce.
Dolma in a slow cooker with minced meat
Composition:
- pork - 0, 35 kg;
- beef - 0, 35 kg;
- rice cereal - 100 g;
- onions - 100 g;
- garlic - 2 cloves;
- fresh parsley - 30 g;
- grape leaves - how many leaves;
- sour cream - 0, 2 l;
- tomato paste - 20 ml;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash beef and pork well. Remove the film veins. Pat dry with paper napkins and cut into large pieces. Alternating slices of beef and pork, skip the meat through a meat grinder. Pour salt and pepper in the mince, mix well.
- Skip the garlic through a special press, add to the stuffing.
- Finely chop the parsley leaves and add them to the mince too.
- Remove the husks from the bulb. Onions cut into small pieces, also put it in the stuffing. Stir.
- Boil rice until half cooked and combine it with minced meat.
- Wash and boil grape leaves. Use a knife to remove rough areas of the leaves with petioles. Drain the leaves, spreading it on a towel or blotting them with paper napkins. Stack.
- Place a grape leaf in front of you. Its glossy side should be on the bottom.
- Place a spoonful of minced meat on a sheet and fold it in an envelope. Put it in a slow cooker with a “seam” down. Do the same with the rest of the leaves.
- Place a spoonful of tomato paste in sour cream and mix well. Cover sour cream folded in a slow cooker dolma. Pour in some water, not more than half a glass.
- Lower the cover and turn on the unit. Select the program “Quenching”. Set the timer to 90 minutes.
It remains to carefully remove the dolma from the slow cooker, arrange into plates and pour over the sauce in which it was stewed.
Dolma with fish in a multicooker
Composition:
- salmon fillet - 1 kg;
- onions - 0, 2 kg;
- lemon - 1 pc .;
- Bulgarian pepper - 0, 25 kg;
- hot peppers - 1 pc .;
- ginger root - 20 g;
- fresh coriander - 20 g;
- olive oil - 50 ml;
- broth or water - 0, 2 l;
- grape leaves - how many leaves;
- salt, pepper - to taste.
Method of preparation:
- Rinse vine leaves in running water, pour boiling water over it. Shake off water or blot them with paper towels. Remove the knife cuttings.
- Wash the lemon. Cut in half. Squeeze juice out of it. Peel finely rub.
- Wash the fish fillets, pat dry with a kitchen towel and cut into small pieces. Drizzle with lemon juice and mix.
- Peel the ginger root and chop on a grater. Mix with lemon zest.
- Chop cilantro finely.
- Add salt, pepper, cilantro and lemon zest with ginger to the fish, mix.
- Wash hot pepper. Cut it in half lengthwise. Remove the seeds. Cut pepper into small strips.
- Do the same with the Bulgarian pepper, only it should be cut into quarters of rings.
- Remove the husks from the bulbs and cut each into 4 pieces. Thinly cut and disassemble hands.
- Place a grape leaf in front of you. Put a little hot and sweet onion on it. Put the fish on top, gathering it with your hands to the center.
- Wrap the fish in a grape leaf, as in an envelope. Similarly, fill the rest of the grape leaves.
- Pour oil into the bowl of the multicooker, put dolma in it. Pour broth or water. Broth can be used vegetable or fish.
- Turn on the multicooker by selecting “Extinguishing” mode for 40 minutes.
Serving fish dolma, as well as meat, is best with sour cream or unsweetened yogurt. You can not add garlic to them, as dolma will have a savory taste without it.
Dolma in beet leaves in a multicooker
Composition:
- pork and beef mince - 0, 8 kg;
- carrots - 0, 5 kg;
- rice cereal - 80 g;
- onions - 0, 2 kg;
- tomatoes - 0.5 kg;
- fresh parsley - 50 g;
- salt, pepper - to taste;
- beet tops - how much will go;
- meat broth - 0, 5 l;
- vegetable oil - how much will leave.
Method of preparation:
- Beet tops thoroughly rinse in running water, dip for a couple of minutes in hot water, remove and dry with paper napkins.
- Peel the onion and cut it into small cubes.
- Peel and finely rub the carrot, mix it with onions.
- Pour oil into the multicooker bowl. Turn on the unit by selecting the “Frying” program. If there is no such program available for your device, it can be replaced by the Baking program. Fry the onions and carrots for 10 minutes.
- Put the fried vegetables in the stuffing, add the parsley, salt and pepper, finely chopped with a knife, and mix well.
- Rice sort out, rinse, cover with water and boil in a small saucepan. Add to mince, stir again.
- Place the beetroot leaf in front of you. Put a spoonful of filling on it. Cover the filling with the tip of the beetroot leaf, then bend its side edges to the center. Roll a sheet of roll.
- Wash tomatoes. Make cross-cuts on them. Dip the tomatoes in boiling water and blanch for 2 minutes. Remove with a slotted spoon, cool and clean. Grind with a blender or rub through a sieve. Mix with broth, salt and season to taste.
- Put the dolma in the bowl of the multicooker. Pour with a mixture of broth and tomato puree. Cover with a lid.
- Start the slow cooker in fire mode for an hour and a half.
When serving, pour dolma in beetroot leaves sour cream mixed with the sauce in which it was stewed, sprinkle with fresh herbs.
Dolma with walnuts and dried fruits
Composition:
- rice - 160 g;
- butter - 100 g;
- raisins - 100 g;
- pitted prunes - 100 g;
- walnut kernels - 100 g;
- lemon - 1 pc .;
- honey - 50 ml;
- salt, sugar - to taste;
- water - 0, 2 l;
- grape leaves - how many leaves.
Method of preparation:
- Rice sort out, rinse. Cook in water with salt. Without waiting for the rice to cool, add butter to it, leaving a little to lubricate the bowl of the slow cooker. Stir.
- Melt the honey, add to the rice and mix well.
- Rinse dried fruit and pour boiling water over it. Leave on for 10 minutes, then rinse and dry. Prune cut into small pieces no larger than raisins.
- Chop walnut kernels in a blender.
- Add dried fruits and nuts to rice, mix everything well.
- Wash grape leaves and put in boiling water for a minute. Pat dry with paper napkins, cut the scapes with a knife.
- Fill grape leaves with a mixture of rice with nuts and dried fruit. Fold the sweet dolma into the bowl of the slow cooker.
- Heat the water and dissolve the sugar in it. Fill with a sweet mixture of dolma.
- Close the multicooker and turn it on for half an hour by activating the “Quenching” program.
Serve dolma with walnuts and dried fruits for dessert, watering with syrup or sour cream. Sour cream can be replaced with yogurt. This is the only time that yogurt for dolma can be sweet.
Dolma in the slow cooker can be prepared according to a variety of recipes. This is done so easily that even an aspiring cook will cope with the task.
