Classic Dolma in Grape Leaves (Simmered in a Pot)
Very tasty, made from budget-friendly ingredients, a perfect festive main. This classic dolma is cooked in a pot. Tender mince is neatly wrapped in fragrant grape leaves. It’s a show-stopping dish for a celebration and pleasantly priced.
Updated : 03 March, 2026
Easy
About 1 hour.
Ingredients
300 grams
Grape leaves
1 kilograms
Ground meat
1 cup
Round rice
1
Onions
to taste
Garlic
to taste
Salt
to taste
Dry spices
to taste
Greens
400 grams
Matsoni
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook dolma? Prepare all ingredients. Use any ground meat you like. If buying ready-made, choose high quality with no additives - though homemade is best. I used beef, pork, and chicken. Round rice works well: it’s starchier, absorbs moisture and aromas, and helps bind the filling. Matsoni can be replaced with sour cream.
Step 2
Choose younger, light-colored grape leaves. If fresh, trim the stems and rinse well under running water. Pour boiling water over the leaves, leave for 5 minutes, then drain. If the leaves are pickled, unroll and separate them, pour boiling water over them, and leave for 20 minutes.
Step 3
Put the ground meat and uncooked rice into a deep bowl. Peel and rinse the onion and 2 garlic cloves. Reserve a little garlic and herbs for later (step 10). Remove tough stems and wilted leaves from the herbs, rinse and dry them. Finely chop the onion, garlic, and herbs and add to the meat. Season with salt and spices.
Step 4
Knead the filling thoroughly until uniform - hands work best.
Step 5
For simmering, use a pot of about 5 liters (about 5 quarts). Line the bottom with grape leaves so the dolma won’t burn.
Step 6
Assemble the dolma. Form a small oblong “patty” of filling and place it on the ribbed side at the base of a leaf. Size depends on the leaf; mine was a bit smaller than a walnut.
Step 7
Wrap the filling, tucking in the sides. Don’t roll too tightly - when the rice absorbs water, the filling expands and the leaves may split. The smooth side of the leaf should end up on top. It may seem hard at first, but after 2-3 pieces you’ll get the hang of it.
Step 8
Pack the dolma tightly in the pot in a circle, seam-side down.
Step 9
Pour boiling water over the dolma so it’s completely covered. Place a weight on top (for example, a heavy plate) so the dolma doesn’t float and the leaves don’t unwrap. If using fresh leaves, lightly salt the water. Simmer on low heat for about 1 hour after it comes to a boil (time is approximate - adjust to your stove).
Step 10
Make the sauce. Put the matsoni into a linen or cotton bag and let it drain for about 1 hour. Then mix it with minced garlic and herbs.
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