Dolma in a slow cooker: cooking recipes

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

In a multicooker, use the "Stew" program for cooking. Stuffed rolls are poured with sauce, broth or plain water for juiciness.

Dolma leaves are used fresh or ready-made pickled. Be sure to remove the thick stalk. On each side, the sheet is folded inward, then twisted with a tube, after laying out the filling at the base. They send it to the multicooker with the seam down so that the workpiece does not unfold.

The classic recipe for dolma in a slow cooker

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

You will need:

• minced pork - 550 g;
• vegetable oil - 50 ml;
• parboiled rice - 150 g;
• ground black pepper - 4 g;
• carrots - 130 g;
• salt;
• onions - 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:

1. Rinse the rice grains. Pour into the bowl of the appliance. Pour in water, the amount of which is indicated in the recipe. Turn on the "Porridge" mode. Cook for 10 minutes. Leave without opening the lids for 5 minutes. Transfer to a plate.
2. Grind vegetables. The cubes should be small. Pour into a bowl. Pour in oil. Turn on the "Fry" mode. Stirring regularly, darken until soft. The process will take about a quarter of an hour.
3. Gently mix vegetables with boiled food. Add minced meat. Season with pepper and salt. Stir.
4. Uncover the grape leaf. Place the filling in the center. Roll up. Tuck the edges.
5. Place all the workpieces tightly in the steaming tray of the appliance.
6. Pour water into the bowl and place the tray. So that the dolma does not boil in a multicooker, place a plate on top. Close the lid.
7. Switch the mode to "Extinguishing". Set the timer for 23 minutes.
8. Lubricate the blanks with tomato paste with a silicone brush. Cook dolma on the same mode for 5 minutes.

Delicious dolma in grape leaves in a slow cooker

Dolma often burns in a saucepan, 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:

• onions - 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 boiling water over the washed rice grains. Set aside for a quarter of an hour.
2. Turn on the "Fry" mode. Pour oil into the bowl. Warm up.
3. Add chopped onions. Fry for 5 minutes.
4. Combine melted butter with minced meat. Stir in rice, fried food, and chopped herbs. Season with salt and pepper. Knead.
5. Remove petioles from leaves. Send in boiling water for 5 minutes. Transfer to a colander. Dry slightly.
6. Place a little minced meat on the back side. Wrap in an envelope.
7. Put in a slow cooker. Cover each layer with lemon cut into rings.
8. Press down with a plate on top so that the dolma in the multicooker does not unwind.
9. Switch on the "Putting out" program Timer - 1.5 hours.
10. Mix the garlic clove passed through a press with sour cream.

Serve the dish hot, sprinkled 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 aftertaste. If there are no fresh tomatoes, then 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;
• onions - 250 g;
• beet tops;
• tomatoes - 500 g.

How to cook dolma:

1. Select the "Fry" program. Add chopped vegetables. Saute until half cooked.
2. Salt and pepper the minced meat. Combine with chopped parsley and fried foods. Stir.
3. Cut the petioles from the tops. Stuff with minced meat. Wrap and send to the bowl.
4. Remove the skin from the tomatoes by pouring boiling water over them. Grind the pulp in a blender. Stir in the broth, then salt. Pour in dolma.
5. Switch 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

The fruity sweetness will help diversify the palatability 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;
• onions - 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:

1. Skip the beef through a meat grinder.
2. Boil rice. It should be slightly undercooked.
3. Send half the cilantro and all the dill to the blender bowl. Add chopped onion, tomatoes, half 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. Throw in a colander, then squeeze lightly with your hands. Place the filling on the rough side. Form a dolma.
6. Send to the bowl. Shift 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. Switch on the "Extinguishing" mode. Darken dolma in a slow cooker for 1 hour.
9. Finely chop the remaining greens. Stir in sour cream and chopped garlic. Pour into a gravy boat.
10. Transfer dolma in portions to plates. 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 ideal meat for dolma. It is best to chop it finely, but if there is no time, then you can skip it through a meat grinder. You cannot grind in a kitchen appliance or with a blender, as you get a mass that resembles overcooked porridge, which will negatively affect the taste of the dish.

You will need:

• 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 multicooker:

1. Chop the garlic cloves with a knife.
2. Pour water over the 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 the prepared components. Sprinkle with your favorite spices. Cover with cling film and put in the refrigerator for half an hour.
5. Cut off the petioles from the leaves and send to boiling water for a quarter of an hour. If desired, you can use not fresh, but ready-made pickled product. Place the minced meat in the center. Form a dolma.
6. Lay out the workpieces in dense layers, pouring juice.
7. Pour in water so that it is not higher than the level of the last layer. Close the lid.
8. Switch on the "Putting out" program Cook dolma for 2 hours.

Lemons will make dolma taste more expressive and rich

Conclusion

Dolma in a slow cooker is an easy-to-prepare dish that turns out to be 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 flavors.

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