1 cup of boiling water to blanch
1 cup of cold water to place after blanching
* If the leaves are small then use more, if it is big then use less leaves.
1 tbsp oil
1/2 cup minced meat or burger meat *
1/4 cup rice cooked
2 tbsp onion
3 tbsp mint leaves chopped
1 green chillie chopped optional to deseed
* If using burger meat don't add too much spices or salt as it pre made with spices and salt. If vegetarian can use burgers prepared with vegetarian ingredients.
* If using minced meat season with 1/2 tsp salt, 1/4 tsp turmeric, 1/4 tsp cumin ground, 1/4 tsp pepper
I find filling with cooked ingredients is easy and convenient it doesn't take a long time to cook the filled dolmas.
Heat oil and sauté the onion, burger meat, green chillie. Remove from heat and mix the cooked rice and mint leaves.
1 1/2 cups stock water or 1 to 2 soup cubes
2 tbsp lemon juice
Let the prepared filling cool a little before wrapping in the leaf. Place the shinny part of the leaf down and the rough part of the leaf up, then place about 1/2 tbsp to 1 tbsp filling depending on the size of the leaf. Roll the leaf tightly similar to rolling spring rolls with the sides first then roll towards the outer tip of the leaf.
Before placing the rolled leaves in a pan, prepare the pan with extra one or two grape leaves with the rough side facing down to cover the bottom of the pan. Place the wrapped leaves close together without any space or it will expand when cooking and the filling may come out.
Put a fitting saucer or plate over the rolled leaves then pour the stock and lemon juice. Keep something heavy over the plate like a bowl filled with water which helps when it is cooking to keep the rolled leaves in place.
Cook on low medium heat till the water evaporates taking care not to burn the bottom of the rolls. These dolmas taste good even the next day.
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