Dolma - savory dish, there are many recipes in cooking. The product is famous for its unforgettable taste. It is known that dolma belongs to the Caucasian cuisine. Many nations do not agree with this statement, there is an explanation for this. To please the household, consider the following recipes for making dolma.

Dolma according to classical technology

• onion- 2 pcs.
• carrots - 1 pc.
• ripe tomatoes - 4 pcs.
• beef tenderloin - 700 gr.
• round rice - 100 gr.
• nutmeg - 3 gr.
• fresh grape leaves - 60 pcs.
• fresh herbs assorted - 50 gr.
• natural tomato juice - 350 ml.
• sour cream - 220 gr.
• vegetable oil - 85 ml.
• salt - 12 gr.
• allspice - 5 gr.
• seasonings - 4 gr.

preparations meat filling

1. Take a piece of meat, rinse it under the tap and chop it into small pieces. Pass the product through a meat grinder. Next chop the tomatoes. Combine the ingredients, stir until smooth.
2. Next, peel 1 onion and chop finely, rinse the greens and chop. Add these ingredients to the minced meat, mix in the spices and rice. Bring the composition to homogeneity. Fragrant minced meat ready.

Training grape leaves

1. Rinse fresh leaves with lukewarm water. Take liquid into a bowl. Leave the greens to soak for half an hour.
2. Then take out the leaves and put them in a deep container, pour in boiling water. Wait 4-6 minutes, drain the product in a colander.

Giving dolma the correct shape

• Fold the sheets in half, cut the twig with scissors.
• Expand copies, place in the center 30 gr. minced meat.
• Next, wrap the edges in an envelope, roll up the roll.

Filling for dolma

1. Remove the skin from the onion, chop. Next, grate the carrots fine grater. Put the ingredients in a saucepan, pour in the oil, add spices to taste.
2. Warm the mixture a little, transfer to the pan. Fry the dressing until transparent, do not forget to stir.

sauce preparation

1. Combine in a common container fat sour cream and natural tomato juice.
2. Pour the necessary seasonings to your taste, mix thoroughly.

Cooking dolma

1. Fold the rolls tightly in a saucepan, pour in the liquid tomato sauce, add a little water if necessary. Cover with the rest of the vine leaves.
2. Cover the pot with a lid with a valve to release steam. Send the dolma to the stove, turn on the minimum fire. Boil the dish for about an hour.
3. After the specified time, put the dressing in the pan on top of the leaves. Remove the container from the stove, wrap it in a warm towel, while the lid should be closed. Insist half an hour.

Serving to the table

1. After insisting, put the rolls in portions on plates, add to them the sauce in which the dolma was cooked.
2. To please the household with a unique dish, it is recommended to serve sour cream, pita bread or black bread with dolma.

Dolma in Armenian in grape leaves

• minced pork and beef - 1 kg.
• rice not steamed - 110 gr.
• onion - 3 pcs.
• dried basil - 10 gr.
• mixture ground peppers- 5 gr.
• salt - 10 gr.
• dried rosemary - 8 gr.
• pickled grape leaves - 65-85 pcs.
• meat broth - 60 ml.

1. Place in a deep suitable bowl fresh minced meat, sprinkle raw rice, spices on it, pour in the broth. Stir the ingredients thoroughly, wait 35-40 minutes.
2. Remove the pickled leaves from the jar, put them in a colander, then dry them. Next, proceed to the preparation of dolma, lay out the prepared grape leaves.
3. Place in the center of each copy about 25-30 gr. meat filling. Wrap the product, send ready-made rolls in a ceramic container of a suitable size.
4. It is important that each copy fits snugly against each other. Pour in enough water so that the liquid covers the rolls.
5. Send the pan to the stove, set the minimum fire. Simmer the dish for 40-50 minutes, serve hot with sour cream or white sauce.

Dolma with lamb

• fresh lamb (fillet) - 1 kg.
• fat tail fat - 55 gr.
• long rice - 110 gr.
• onion - 2 pcs.
• mint - 12 gr.
• cilantro - 20 gr.
• grape leaves - 90 pcs.
• table salt - 15 gr.
• ground pepper - 6 gr.
• filtered water - 100 ml.

1. Rinse and cut the lamb, peel the onion, then chop. Pass the ingredients through a meat grinder. Mix rice groats and fresh chopped herbs, pour in slightly warm water.
2. Take out the canned grape leaves, rinse under running water, dry them. Lay the specimens on a plane, fill them with a homogeneous meat mass.
3. Place a heat-resistant plate on the bottom of the pot. Lay the rolls on top of it in dense layers. After that, cover the dolma with the same plate.
4. Simmer the dish over low heat for 35-45 minutes. Serve hot, preferably with white sauce and fresh Armenian lavash.

• various spices - 5 gr.
• ground pepper - 4 gr.
• salt - 10 gr.
• sunflower oil - 90 gr.
• sour cream - 120 gr.
• egg - 1 pc.
• fresh mushrooms - 180 gr.
• assorted fresh herbs - 65 gr.
• pickled grape leaves - 55-65 pcs.
• not steamed rice - 220 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• fresh tomatoes - 2 pcs.

1. Pour rice cereal into a pot of water, rinse the composition. Pour in a new liquid, send the container to the stove. Cook until half cooked. Next, put the rice on a sieve, let the excess water drain.
2. Rinse the mushrooms thoroughly, dry them and chop finely. Then send the product to a frying pan with hot oil. Also, finely chopped onions and grated carrots should be added to the container. Fry food until golden brown.
3. Wash the tomatoes and cut into small cubes. Add tomatoes to a common container, add rice grits, chopped greens, egg and frying. Pour in to taste various seasonings. Thoroughly mix the ingredients until smooth.
4. You can also buy canned grape leaves on supermarket shelves. Remove the product from the jar, rinse under the tap. If necessary, trim the twigs on the leaves with scissors.
5. Lay out the pickled product on a suitable plane, place the cooked product in the center of the leaves. vegetable mix. Wrap the dolma in rolls. Pour into a saucepan in a thick layer.
6. Pour boiling water in such a way that the liquid covers the dish completely. Send the container to the burner with a minimum power, simmer the product for 40-50 minutes. As soon as the composition boils, it is necessary to add salt and pepper to it.
7. After the time has elapsed, serve the dish hot. Remember that dolma should be taken out of the pan with care. The dish is served with tomato sauce or homemade sour cream. You can serve fresh lavash if you wish.

Easy to create unique dish from vine leaves, if adhered to practical advice for cooking dolma. Try all of the above recipes and find out for yourself perfect option. Vary the amount of spices to your taste, combine varieties of meat.

Video: Turkish dolma recipe

There are a lot of dishes of different national culinary traditions which have taken root in our country. Caucasian cuisine is quite popular, for example, adjika and, of course, dolma. This is tasty dish, is a filling of meat, vegetables and rice, wrapped in grape leaves. They give a light dish piquant sourness, which makes the dish taste no less interesting than cabbage rolls. We will tell you how to cook dolma from fresh grape leaves.

Sure to cook delicious dolma, you will have to spend time and make an effort, but believe me, the result is worth it! The main thing is to properly prepare the leaves. They can be taken from grapes, both table and wine varieties, the main thing is not from the wild, they are too tough. Choose small leaves - the size of a palm, bright green, without holes and spots. We tear off the petiole so that the leaf is not damaged, you can cut it with scissors. So, dolma from fresh grape leaves, the recipe is basic.

Ingredients:

• grape leaves - 50-80 pieces;
• yellow long grain rice- 1 glass;
• veal or lamb - 0.6 kg;
• white salad onion - 2 pcs.;
• ripe not too watery dense tomatoes - 5 pcs.;
• large carrots - 1 pc.;
• parsley, cilantro, basil - 3-4 branches each;
• freshly ground pepper (mixture) - ¼ teaspoon;
• ordinary rock salt - 1 teaspoon;
• vegetable oil that does not have a pronounced odor - 50 ml.

Cooking

First you need to make the filling. Wash the meat and dry it with a napkin, pass through a meat grinder with a large nozzle. Please note - the meat should not be completely fat-free, otherwise the dolma will turn out dry and tasteless. Therefore, it is good to include a little chicken fat in the minced meat if the piece of veal is completely lean. We clean the onions and carrots, cut into small cubes and simmer in hot oil in a cauldron or in a frying pan until soft - that is, about 10-12 minutes. In the meantime, sort and rinse warm water rice, wash the tomatoes and grate them or puree them (use a blender, food processor, chopper, meat grinder). Adding tomato puree to vegetables, salt, pepper, simmer for another 3 minutes. Mix the filling: meat, rice, roast. Add finely chopped herbs and stir. While the filling is cooling, we are engaged in leaves. They need to be folded into a basin, poured cold water and wait about a quarter of an hour, rinse the leaves and change the water - now pour the leaves with boiling water. We wait 7 minutes and take them out carefully. The leaves become darker in color, much more elastic, but they also tear more easily, so we work with them carefully. Put some filling on the edge of each leaf and fold it into an envelope. We cook dolma in a saucepan or cauldron - we line the bottom with leaves, we put envelopes tightly on them. Pour them with lightly salted boiling water and cook for about 10 minutes after boiling. We serve dolma with sauces: garlic, tomato or simply with sour cream - it is also very tasty.

Azerbaijani dolma is more interesting in taste: the recipe includes spices, Pine nuts, but do not put vegetables.

Ingredients:

• rice not steamed - 120-150 g;
• lamb of medium fat content - 0.5 kg;
• round white onion - 2 pcs.;
• leaves, steamed grape - 400 g;
• refined vegetable oil - 30-40 ml;
• dried herbs (mint, savory, oregano, basil) - 1 tbsp. spoon with a slide;
• parsley - 1 small bunch;
• peeled - 1 handful;
• garlic - 4 medium cloves;
• iodized salt - 1 teaspoon;
• freshly squeezed lemon juice - 50 ml;
• freshly ground pepper (mixture) - at the tip of a spoon;
• meat broth - about 1 liter.

Cooking

We wash the rice, prepare minced lamb, clean and fry in vegetable oil finely chopped onion to a brownish tint. Put the roast, minced meat, rice, chopped garlic (can be grated), roasted nuts in a dry frying pan, salt, pepper, pour lemon juice, season with dry herbs and chopped parsley in a bowl. We mix. We wrap the filling from the edge where the petiole was. Carefully form envelopes. Dolma is cooked from fresh grape leaves in a cauldron, saucepan or slow cooker - pour broth and wait.

Many are interested in how to keep fresh grape leaves for dolma for the winter. Cooking empty plastic bottles. We use only dark plastic. Rinse and dry them thoroughly. Then we roll dry leaves of 10 pieces into a tube, lower them into bottles, tightly twist the lids and store in the basement. You can use the leaves until the summer - they remain fresh and fragrant. Just cut the bottle and remove the leaves for dolma.

Stuffing is a favorite culinary technique of many national cuisines. The filling is placed in vegetables, fish, dough, poultry. One of the widely used options for stuffing is wrapping the stuffing in leaves. In Russia, an example of this method of preparation is the well-known cabbage rolls, for which cabbage leaves. In the Caucasus, they prefer to wrap the filling with vine leaves, but sometimes they also take fig or quince leaves. The Greeks also use grapes for this purpose. In our country, the second place after cabbage rolls is occupied by their Caucasian counterpart. Consider different variants how to cook dolma from grape leaves.

Rolling technology

To get exactly what you want caucasian dish, and not like traditional cabbage rolls, only in a different shell, you need to properly wrap the filling. Regardless of how you decide how to cook dolma from grape leaves, its shape must be respected. And look like this culinary delight should like a square envelope. To do this, minced meat (or any other filling) is placed on the grape leaf and covered with its side. Then the other side is folded over. Due to the peculiar shape of the grape leaf, protruding edges are obtained. They need to be turned to the center. It remains to bend the top of the sheet and put the dolma in the pan with the folded edges down.

When and from which grape variety to collect leaves

To begin with, keep in mind that the leaves need young and light-colored. Old ones become very tough and will not chew well. If there is a choice, varieties of the eastern group, and only cultivated grapes, are suitable for any recipe for dolma from grape leaves. No wilds! Avoid rootstocks - in extreme cases, their leaves will do, but the dolma will turn out to be tough and with a noticeable unpleasant aftertaste. If you have white and red grapes at your disposal, give preference to white varieties, their foliage is softer. Labruska, the most common in our area, is generally considered by Armenians to be unsuitable for national dish because of the thick down on the bottom of the leaves, but it is still used by the people.

It is necessary to collect young foliage before the flowering of grapes. It is desirable that the vines have not been sprayed with herbicides before. For those who are weak in gardening, we suggest: pick at least the seventh leaf from the top of the vine. Those closer to the ground are already considered old.

How to prepare leaves for dolma

If you intend to enjoy it not only in the summer, then you will have to think about the stocks of leaves. The easiest way is for those who like the grape leaf dolma recipe, which involves their use in fresh. Then they can simply be frozen: cleanly washed leaves are dried and folded into plastic bags, from which air is squeezed out. Then the bags are tightly twisted (you can fasten them with an elastic band) and put into the freezer. Such harvesting of grape leaves for dolma does not require much work or a lot of storage space. At the right time, just take out the bag and defrost it in cold water.

More work will require salting grape leaves for dolma, if according to the recipe they need pickled or pickled. For the last option, you need to fold the washed leaves in piles of ten pieces each, roll them up and bandage them so that they do not unfold. Each such tube is immersed for a few seconds in boiling water, and immediately - in cold water. Then the rolls are laid out in jars and poured with cooled brine (a tablespoon of salt per liter of water). For three days the containers stand uncovered - the leaves ferment. Then a teaspoon of vinegar is poured into each jar, the dishes, together with the contents, are pasteurized for a quarter of an hour, then sealed.

If the recipe requires salted leaves, they do it differently: they are stacked in a container, pressed down with a load and poured with strong brine - 4 tablespoons of salt, not one. Before preparing dolma from grape leaves, such a preparation will need to be soaked for at least three hours in cold water. If there is a cellar, the leaves can be stored for quite a long time.

Some craftsmen advise replacing the brine tomato juice. Naturally, it will have to be squeezed out on its own and boiled. You will have to tinker longer, but the leaves will be tender and tasty.

The most democratic recipe

It does not require any special ingredients: just two onions, 100 g of rice, two cloves of garlic, herbs (onion, cilantro, basil, dill) are taken per pound of minced meat, spices for dolma (if they are not available, suneli hops will do) , salt and how many grape leaves are required. Rice is cooked like cabbage rolls - until half cooked. The leaves are dipped in boiling water. The bulbs are finely chopped, herbs are cut. All components are mixed: minced meat, herbs, rice, onions. The bottom of the pan is lined with the same leaves. The envelopes are folded in the manner described above and tightly fit into a bowl. Everything is filled with water, in which garlic cloves are placed, and a load is placed on top - you can just have a plate on which a jar of water is placed. The dish will be stewed for about half an hour. The result is an appetizing and fragrant dolma (photo). It usually waters fermented milk products. Matsoni is best, but regular kefir not bad.

More difficult option

If you want to cook something more complex and multi-component, pay attention to the recipe for dolma from grape leaves with apples. For 800 g of minced meat, one hundred grams of rice, a couple of apples, a tomato, two onions, 5 cloves of garlic, greens are taken as in the previous recipe and right amount leaves. They need fresh or thawed. Before preparing dolma from grape leaves, they are washed and poured with boiling water for five minutes. Rice is cooked traditionally, minced meat is ground together with onions, rice, finely chopped tomato, crushed garlic and chopped greens are introduced into it. The mass is carefully kneaded, peppered and salted, after which it is distributed among the "envelopes".

The bottom of the cauldron or pan is lined with grape leaves, dolma is laid out there. Thin slices of apples are inserted between the envelopes. In a bowl, mix unsweetened yogurt (full glass), broth (2 cups) and 100 g of tomato paste. A saucepan is filled with such a filling, pressed down with a load to prevent the dolma from floating up, and the dish is stewed for an hour and a half. During this time, a sauce is prepared from half a package of sour cream, garlic, varied greenery, pepper and salt. It is served separately to water the dolma already at the table.

Azerbaijani recipe

It needs pickled or salted leaves. Azerbaijani dolma differs from previous recipes in that it only needs dill and - attention! - mint. The ratio of other products is the same. The preparation of the filling is similar, the only feature is that it needs to be slightly under-salted, since the leaves are pickled, and they already contain some salt. Drain the marinade from the leaves, keep them in boiling water for a couple of minutes, and then dry them. A little is poured into the cauldron vegetable oil, several leaves are laid out as bedding, and on top of them - dolma. The pan is put on fire for 2-3 minutes to warm up, then it is poured with water - and the dish is cooked from an hour to an hour and a half (it depends on the number of layers). Dolma is served in Azerbaijani style with yogurt or kefir sauce, where either crushed or chopped garlic is added.

Dolma Armenian, vegetarian

Azerbaijan is not the only republic where they love and know how to cook this dish. Armenia is a worthy competitor. For those who love to eat deliciously, but protect their figure, Armenian dolma from grape leaves without meat is quite suitable. Only white lettuce onions (2 pieces) and a glass of long-grain rice will go into the filling. The onion will need to be fried until translucent, add rice, a spoonful of tomato paste, salt and pepper and a little water to it. The pan is covered with a lid, and its contents languish for about twenty minutes. At the end, chopped parsley (about a quarter of a glass) and dill are added to the filling - just a teaspoon. When the mixture has cooled, it is wrapped in grape leaves and placed in a saucepan on top of them. Dolma is poured with water with the addition of the juice of one medium-sized lemon and three large tablespoons of oil from grape seeds. It can be replaced with olive, but it will not be the same. In a dish covered with a lid, dolma is either stewed or baked in the oven (350 degrees). Both are 20 minutes long. There is such a dish better cold, as an appetizer.

Dolma Armenian with lamb

If you are not on a diet, buy a pound of meat in the store. Lamb will the best choice, but can be replaced with another. Add two onions to the meat, finely chop everything. Unsure of yourself - use a meat grinder. Spices and chopped greens are poured into the minced meat - cilantro, dill, parsley, basil. Rice is soaked in hot water for 8-10 minutes, then strained and combined with minced meat. Dolma is wrapped, laid out on the bottom of the cauldron covered with leaves, again covered with leaves from above. Everything is filled with water, pressed down and languishes for an hour on a small flame. Armenian dolma from grape leaves served only hot.

Filling options

In addition to the options considered, there are many other fillings for dolma. Most of them contain some kind of meat and rice. However, you can combine the same rice with traditional frying for cabbage rolls from onions and carrots; you can add other vegetables to it; you can combine it with mushrooms; and you can even replace it with buckwheat. Grape leaves are amazingly tolerant and go well with most foods. Known recipes that use dried fruits - raisins, prunes and dried apricots. So don't be afraid to experiment!

Cabbage rolls are popular in our national cuisine, however traditional recipes southern countries suggest the preparation of a very similar dish not from cabbage, but on the basis of young tender grape leaves. Dolma is served on the table as cold or hot appetizer, it is popular in Armenia, Georgia and Greece. Any housewife will be able to master the recipe.

How to cook dolma from grape leaves

To learn how to cook dolma from grape leaves, you need to choose the appropriate minced meat for the filling. Traditionally, it is made from lamb with the addition of rice and national spices, but you can try recipes based on pork or beef. In addition, it is recommended to add onions to minced meat. The specifics of further preparation depends on the characteristics national cuisine: someone cooks dolma, someone stews, and someone fries. You can serve this dish with white sauce or dressing of fried vegetables.

Grape leaves for dolma

Experienced housewives from the southern countries know that the best time for the preparation of real dolma - the beginning of June, when the greenery on the trees is just blooming, and young grape leaves still retain tender light green color. It is recommended to choose small ones (approximately the size of a woman's palm), and before cooking, lower them for two to three minutes in boiling and salted water, and then pour over ice water.

If you are interested in learning how to cook dolma from grape leaves, regardless of the season, you can learn the traditional armenian recipe, according to which the leaves should be rolled up into tubes, previously tied with threads, poured with saturated salt broth (a tablespoon of salt per glass of water) and rolled into sterilized jars. Such canned blank can be stored for a very long time.

Dolma recipe with grape leaves

Any housewife will be able to cook this dish deliciously, if you remember exactly what components minced meat includes and how much to cook dolma from grape leaves. It is difficult to immediately determine which recipe is the tastiest - it is better to try cooking according to Greek, Armenian, Azerbaijani and Georgian canons, and then choose something of your own. Gourmets are more likely to appreciate the classic homemade recipes of national cuisine.

Dolma in grape leaves in Armenian style

In order to master the Armenian version of food, it will take quite a bit of time. The recipe for dolma from grape leaves in Armenian involves the following components:

• minced fat from a mixture of beef and pork - 1 kg;
• onions - 2-3 pcs.;
• dried basil and rosemary;
• red and black peppers;
• salt;
• pickled and salted leaves.

Follow a simple algorithm:

1. Mix minced meat with raw rice, spices and herbs, add a couple of spoons meat broth(or pure water). Leave for 30 minutes.
2. Free the leaves from the brine, dry.
3. Put a couple of teaspoons of minced meat in the center of each leaf, wrap the stuffed cabbage.
4. Put the rolls in ceramic pot very close to each other. Fill with water so that it covers the entire dolma.
5. Put on slow fire and leave for 40 minutes. Before serving, you can add butter or white sauce yogurt.

Dolma in grape leaves azerbaijani style

It is known that Azerbaijani recipe not too different from the previous one, but mutton is preferable here - this meat corresponds to the canons of the national oriental cuisine. You will need:

• lamb (back of the leg) - 1 kg;
• tail fat - 50 g;
• rice (can be long-grain) - 100 g;
• onions - 2 pcs.;
• fresh mint;
• fresh cilantro;
• leaves;
• salt pepper.

Step by step preparation is very simple:

1. Pass the lamb and onion through a meat grinder (a large nozzle would be better to use), add rice and herbs. Pour in half a glass warm water.
2. Rinse the leaves from the brine, dry.
3. Place a reliable plate (for example, made of tempered glass) on the bottom of the pan.
4. Close the rolls. Place in a saucepan so that the cabbage rolls fit snugly together.
5. Top with another plate. The dish will cook for about 40 minutes.
6. While the cabbage rolls are cooking, you can make the yoghurt sauce.

Greek dolma from fresh grape leaves

The dish served in Greece will also be called dolmadakya or dolmades, a name that comes from Turkish culture and means "to wrap food one inside the other." Keep in mind that greens must be fresh, and meat is not provided in this recipe. Dolmades is usually served among cold appetizers along with the traditional Greek sauce Tzatziki from cucumbers and yogurt. For cooking you will need:

• fresh leaves - 20-30 pieces;
• rice - 200 g;
• bulb;
• fresh herbs: cilantro, basil, mint;
• eggplant - 1 pc.;
• olive oil.

Follow step by step instructions:

1. Young grape leaves should be boiled in salted water for two to three minutes in advance.
2. Grate the eggplant coarse grater, coarsely chop the herbs and mix with rice and olive oil.
3. Lightly simmer the filling in the pan.
4. Close the doves.
5. Line the bottom of the pan with torn leaves, then lay the rolls closer to each other.
6. Add lemon juice, spoon olive oil, salt and spices.
7. Fill with water and boil for 40 minutes.

Dolma from fresh grape leaves - a wonderful dish caucasian cuisine. Compared to our cabbage rolls, dolma is more tender (grape leaves are more delicate than cabbage leaves) and with light appetizing sourness (taste of grape leaves). Dolma is served with sauce on yogurt - the Caucasian analogue Greek yogurt mixed with garlic, spices and fresh herbs.

correct, real dolma prepared from lamb, but you can also cook with beef or combined minced meat, replacing lamb with pork or beef. The dish will turn out to be more familiar, close to Slavic cabbage rolls. Instead of spicy sauce, it is permissible to serve sour cream with herbs for dolma, it will still be very tasty. Spicy cabbage rolls tender leaves white grapes will please even the most fastidious guests and will be the highlight of your feast. Grab the dolma recipe at cookbook and make sure you get ready!

Ingredients

• grape leaves 25-30 pcs.
• lamb 100 g
• pork 100 g
• beef 100 g
• long grain rice 2 tbsp. l.
• onion 30 g
• greens (dill, parsley) 3 tsp.
• ground black pepper to taste
• salt to taste

How to cook dolma from fresh grape leaves

1. Collect small young leaves from white grapes. Soak them in boiling water for 3 minutes. Pour the leaves with cold water and dry a little. You can use salted or frozen leaves that do not require pre-steaming.
2. 
   Chop greens and onions. Chop the ingredients into small cubes.
3. 
   Boil long-grain rice for 7 minutes in boiling water, after rinsing the cereal in cold water to remove excess starch. Twist the meat with a meat grinder and mix the ingredients in combined minced meat. Such minced meat can be prepared in advance and stored in the freezer for up to several months, defrosting a portion before use when room temperature. Combine the prepared ingredients in a deep bowl, season with pepper and salt.
4. 
   Stir the minced meat until smooth, lightly kneading, and put it in the refrigerator or freezer for 10 minutes. Chilled minced meat is more elastic and easier to work with.
5. 
   Remove the hard part at the base of the grape leaf. Put a teaspoon of minced meat in the center of the workpiece.
6. 
   Close the filling with two opposite sides of the leaf and form cabbage rolls. Take two very small leaves, overlapping each other.
7. 
   In a fireproof pot or cauldron, place a layer of leaves left from the formation of dolma. Lay the cooked cabbage rolls in layers. Fill the dolma with water 2 cm above the contents of the pan. Cover the cabbage rolls with a saucer and put a weight on it. Stew the dish for 1.5-2 hours on minimum heat until the desired softness of the leaves. Add water as needed while simmering.
8. 
   Serve hot with hot sauce based natural yogurt or sour cream.

On a note:

Spicy sauce for dolma fresh leaves grapes (and canned) can be prepared from 100 g of natural yogurt, 1 clove of garlic, cilantro-1 tsp, ground black pepper to taste, salt - to taste. The ingredients are ground with an immersion blender. Yogurt is optionally replaced with sour cream, cilantro-dill, parsley.