Content
Dolma in a slow cooker is an original dish that is nourishing, tasty and has healthy qualities. Instead of grape leaves, you can use beet tops, and add various vegetables inside.
How to cook dolma in a slow cooker
The filling for the dish must be prepared based on meat. In the original version, only lamb was used, but increasingly it is being replaced with poultry, pork or beef. The rice is added slightly undercooked. Improve taste by frying vegetables.
In a multicooker, use the “Stew” program for cooking. Stuffed parcels are poured with sauce, broth or plain water for juiciness.
Leaves for dolma are used fresh or purchased ready-pickled. Be sure to remove the thick stalk. The sheet is folded inward on each side, then rolled into a tube, first laying out the filling at the base. Place it into the multicooker with the seam down so that the workpiece does not unfold.
Classic recipe for dolma in a slow cooker
In the traditional version, dolma is prepared in pickled grape leaves. In a slow cooker the process is quick and easy.
You will need:
- minced pork – 550 g;
- vegetable oil – 50 ml;
- steamed rice – 150 g;
- ground black pepper – 4 g;
- carrots – 130 g;
- salt;
- onion – 130 g;
- tomato paste – 40 ml;
- water – 450 ml;
- pickled grape leaves – 35 pcs.
All ingredients must be fresh and have a pleasant natural aroma
How to stew dolma in a slow cooker:
- Wash the rice grains. Pour into the bowl of the device. Fill with water, the volume of which is indicated in the recipe. Turn on the “Porridge” mode. Cook for 10 minutes. Leave without opening the lid for 5 minutes. Transfer to a plate.
- Chop vegetables. The cubes should be small. Pour into the bowl. Pour in the oil. Turn on the “Frying” mode. Stirring regularly, simmer until soft. The process will take about a quarter of an hour.
- Gently mix the vegetables with the boiled product. Add minced meat. Pepper and salt. Stir.
- Open the grape leaf. Place the filling in the center. Roll it into a roll. Tuck the edges.
- Place all the ingredients tightly in the tray of the appliance, intended for steaming.
- Pour water into the bowl and place the tray. To prevent the dolma from boiling over in the multicooker, place a plate on top. Close the lid.
- Switch the mode to “Extinguishing”. Set the timer for 23 minutes.
- Use a silicone brush to coat the pieces with tomato paste. Cook dolma in the same mode for 5 minutes.
Delicious dolma in grape leaves in a slow cooker
Dolma often burns in a pan, even if it is cooked on low heat. To avoid spoiling the dish, you should use a slow cooker.
For dolma you will need:
- onion – 150 g;
- sour cream – 150 ml;
- lemon – 1 medium;
- garlic clove;
- minced beef – 700 g;
- cilantro – 10 g;
- black pepper;
- young grape leaves – 40 pcs.;
- vegetable oil – 20 ml;
- salt;
- rice – 90 g;
- butter – 150 g;
- dill – 5 g;
- parsley – 5 g.
How to cook dolma:
- Pour boiling water over washed rice grains. Set aside for a quarter of an hour.
- Turn on the “Frying” mode. Pour oil into the bowl. Warm up.
- Add chopped onion. Fry for 5 minutes.
- Combine melted butter with minced meat. Mix with rice, fried food and chopped herbs. Salt and sprinkle with pepper. Knead.
- Remove petioles from leaves. Place in boiling water for 5 minutes. Transfer to a colander. Dry slightly.
- Place some minced meat on the back side. Wrap it in an envelope.
- Place in a slow cooker. Cover each layer with lemon sliced into rings.
- Press down on top with a plate to prevent the dolma from unwinding in the multicooker.
- Turn on the “Extinguishing” program. Timer – 1.5 hours.
- Mix the garlic clove passed through a press with sour cream.
Serve the dish hot, topped with sauce
How to cook dolma in beet leaves in a slow cooker
Dolma cooked in beet tops is no less tasty than the traditional version. The tomato sauce gives the dish a special pleasant taste. If you don’t have fresh tomatoes, you can replace them with tomato juice.
You will need:
- minced meat – 750 g;
- pepper;
- carrots – 350 g;
- salt;
- rice – 0.5 cups;
- broth – 500 ml;
- parsley – 20 g;
- onion – 250 g;
- beet tops;
- tomatoes – 500 g.
How to cook dolma:
- Select the “Frying” program.Add chopped vegetables. Sauté until half cooked.
- Salt and pepper the minced meat. Combine with chopped parsley and fried foods. Stir.
- Cut the petioles from the tops. Stuff with minced meat. Wrap and place in a bowl.
- Remove the skins from the tomatoes by first pouring boiling water over them. Grind the pulp in a blender. Stir in broth, then add salt. Pour in dolma.
- Turn on the “Extinguishing” mode. Timer – 1 hour.
Properly prepared filling will delight you with juiciness
How to cook dolma with prunes and raisins in a slow cooker
Fruity sweetness will help diversify the taste of dolma. In the classic version, it is customary to use lamb meat, but you can replace it with beef.
For dolma you will need:
- beef – 350 g;
- sour cream – 200 ml;
- rice – 50 g;
- dill – 30 g;
- raisins – 30 g;
- onion – 180 g;
- cilantro – 50 g;
- dried apricots – 100 g;
- basil – 20 g;
- garlic – 4 cloves;
- prunes – 100 g;
- pickled grape leaves;
- tomatoes – 150 g;
- pepper;
- butter – 50 g;
- salt;
- parsley – 20 g.
How to cook dolma:
- Pass the beef through a meat grinder.
- Boil the rice. It should be slightly undercooked.
- Place half the cilantro and all the dill into a blender bowl. Add chopped onions, tomatoes, half the garlic and butter. Grind. You can also use a meat grinder for this purpose.
- Mix the liquid mixture with minced meat, raisins and rice. Add some salt. Sprinkle with pepper.
- Wash the leaves. Drain in a colander, then squeeze lightly with your hands. Place the filling on the rough side. Form dolma.
- Place into a bowl. Top each layer with prunes and dried apricots.
- Pour boiling water through a slotted spoon. The liquid should reach the center of the last layer.
- Turn on the “Extinguishing” mode. Simmer the dolma in a slow cooker for 1 hour.
- Finely chop the remaining greens. Stir in sour cream and chopped garlic. Pour into a gravy boat.
- Transfer the dolma into plates in portions. Serve with sauce.
The leaves must be twisted as tightly as possible so that the dish does not fall apart.
How to cook lamb dolma in a slow cooker
Lamb is an ideal meat for dolma. It is best to chop it finely, but if you don’t have time, you can put it through a meat grinder. You cannot grind it in a kitchen appliance or with a blender, as the result will be a mass reminiscent of overcooked porridge, which will negatively affect the taste of the dish.
You will need:
- lamb – 1 kg;
- salt;
- grape leaves - 700 g;
- spices;
- rice – 250 g;
- lemon juice – 250 ml;
- garlic – 7 cloves.
Step-by-step process for preparing dolma in a slow cooker:
- Using a knife, chop the garlic cloves.
- Cover the rice grains with water. Cook until half cooked. You can pour boiling water into them and leave them covered for a quarter of an hour.
- Finely chop the washed lamb using a well-sharpened knife.
- Mix the prepared ingredients. Sprinkle with your favorite spices. Cover with cling film and place in the refrigerator for half an hour.
- Cut off the petioles of the leaves and place in boiling water for a quarter of an hour. If desired, you can use not fresh, but ready-made pickled product. Place minced meat in the center. Form dolma.
- Lay out the workpieces in dense layers, pouring juice over them.
- Pour in water so that it is no higher than the level of the last layer. Close the lid.
- Turn on the “Extinguishing” program. Cook dolma for 2 hours.
Lemons will make the taste of dolma more expressive and rich.
Conclusion
Dolma in a slow cooker is an easy-to-prepare dish that turns out tender when simmered for at least 1 hour.You can add your favorite vegetables, spices or hot peppers to the filling. Thus, every time your favorite dish will acquire new flavor notes.
