Dolma in a slow cooker: cooking recipes

Dolma in a slow cooker is an original dish that comes out hearty, tasty and has useful 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 on the basis of meat. In the original version, only lamb was used, but more and more often it is replaced with poultry, pork or beef. Rice is added slightly undercooked. Improve the taste with the help of vegetable frying.

In the multicooker for cooking use the program “Extinguishing”. Stuffed bundles are poured for juiciness with sauce, broth or plain water.

Leaves for dolma are used fresh or purchased ready-made pickled. Be sure to remove the thick stem. On each side, the sheet is folded inward, then twisted into a tube, after laying out the filling at the base. They are sent to the slow cooker with the seam down so that the workpiece does not turn around.

Classic dolma recipe in a slow cooker

In the traditional version, dolma is cooked in pickled grape leaves. In a slow cooker, the process is quick and easy.

Required:

• 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 components must be fresh and have a pleasant natural aroma.

How to stew dolma in a slow cooker:

1. Rinse 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 10 minutes. Leave without opening the lid for 5 minutes. Transfer to a plate.
2. Chop vegetables. Cubes should be small. Fall asleep in a bowl. Pour in oil. Turn on the “Frying” mode. Stirring regularly, cook until soft. The process will take about a quarter of an hour.
3. Gently mix the vegetables with the boiled product. Add mince. Pepper and salt. Stir.
4. Open grape leaf. Place the filling in the center. Roll up. Turn up the edges.
5. Put all the workpieces tightly into the steamer tray of the appliance.
6. Pour water into the bowl and place the tray. So that the dolma in the slow cooker does not boil soft, place a plate on top. Close the lid.
7. Switch the mode to “Extinguishing”. Set the timer to 23 minutes.
8. Lubricate the blanks with tomato paste using a silicone brush. Cook dolma in the same mode for 5 minutes.

Delicious dolma in grape leaves in a slow cooker

In a saucepan, dolma often burns, even if it is cooked on minimal heat. In order not to spoil 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;
• ground 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:

1. Pour the washed rice grains with boiling water. Set aside for a quarter of an hour.
2. Turn on the “Frying” mode. Pour oil into the bowl. Warm up.
3. Throw in the chopped onion. Fry 5 minutes.
4. Combine melted butter with minced meat. Mix with rice, fried food and chopped herbs. Salt and sprinkle with pepper. Knead.
5. Remove petioles from leaves. Send for 5 minutes in boiling water. Transfer to a colander. Lightly dry.
6. Put some stuffing on the back side. Wrap in an envelope.
7. Put in a multicooker. Top each layer with sliced ​​lemons.
8. Press down on top with a plate so that the dolma in the slow cooker does not unwind.
9. Turn on the “Extinguishing” program. Timer – 1,5 hours.
10. Mix the garlic clove passed through the press with sour cream.

Served hot with sauce

How to cook dolma in beet leaves in a slow cooker

Dolma cooked in beet tops comes out no less tasty than in the traditional version. A special pleasant aftertaste is given to the dish by tomato filling. If there are no fresh tomatoes, then you can replace them with tomato juice.

Required:

• 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:

1. Select the “Fry” program. Throw in chopped vegetables. Saute until half cooked.
2. Salt mince, pepper. Combine with chopped parsley and fried foods. Stir.
3. Cut the petioles from the tops. Start with stuffing. Wrap and send to the bowl.
4. Remove the skin from the tomatoes, pre-dousing them with boiling water. Grind the pulp in a blender. Stir in broth, then season with salt. Pour in the dolma.
5. 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

Fruit 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 lobules;
• prunes – 100 g;
• pickled grape leaves;
• tomatoes – 150 g;
• pepper;
• butter – 50 g;
• salt;
• parsley – 20 g.

How to cook dolma:

1. Skip the beef through a meat grinder.
2. Boil rice. It should be slightly undercooked.
3. Send half of the cilantro and all of the dill to a blender bowl. Add chopped onions, tomatoes, half the garlic and butter. Grind. You can also use a meat grinder for this purpose.
4. Mix the liquid mixture with minced meat, raisins and rice. Salt. Sprinkle with pepper.
5. Rinse the leaves. Drain in a colander, then squeeze lightly with your hands. Place the filling on the rough side. Form a dolma.
6. Send to the bowl. Transfer each layer with prunes and dried apricots.
7. Pour boiling water through a slotted spoon. The liquid should reach the center of the last layer.
8. Turn on the “Extinguishing” mode. Darken dolma in a slow cooker for 1 hour.
9. Finely chop the remaining herbs. Mix with sour cream and minced garlic. Pour into a gravy boat.
10. Transfer the dolma to bowls. 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 the ideal meat for dolma. It is best to chop it finely, but if there is no time, then you can pass it through a meat grinder. You can not grind in a kitchen appliance or blender, as you get a mass that resembles overcooked porridge, which will negatively affect the taste of the dish.

Required:

• lamb – 1 kg;
• salt;
• grape leaves – 700 g;
• spice;
• rice – 250 g;
• lemon juice – 250 ml;
• garlic – 7 cloves.

Step-by-step process of cooking dolma in a slow cooker:

1. Chop the garlic cloves using a knife.
2. Pour water over rice grains. Cook until half cooked. You can pour boiling water into them and leave under the lid for a quarter of an hour.
3. Finely chop the washed lamb using a well-sharpened knife.
4. Mix prepared ingredients. Sprinkle with your favorite spices. Cover with cling film and place in the refrigerator for half an hour.
5. Cut the petioles from the leaves and put in boiling water for a quarter of an hour. If desired, you can use not fresh, but a finished pickled product. Place the stuffing in the center. Form a dolma.
6. Spread the blanks in dense layers, pouring juice over them.
7. Pour in water so that it is no higher than the level of the last layer. Close the lid.
8. 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-cook dish that turns out tender when stewed for at least 1 hour. You can add your favorite vegetables, spices or hot peppers to the filling. Thus, each time your favorite dish will acquire new flavor notes.