Dolma Japrak Stuffed Vine Leaves

8 steps · 1h 41m total

1. 01

   Fry the Onions

   Heat a splash of olive oil in a sauté pan over medium heat. Add the onions and cook for about 5 minutes, stirring occasionally, until they start to soften and turn lightly golden.
2. 02

   Prepare the Filling

   Remove the pan from the heat. Add the lamb mince, rice, pepper, paprika, dried vegetable stock, fresh parsley, and basil to the cooked onions. Mix everything thoroughly until well combined.
3. 03

   Arrange Vine Leaves

   Gently unwrap the pickled vine leaves. For wrapping, you can use a flat surface or your hand. If using your hand, place one vine leaf with its wide base at the bottom of your palm and the pointed end facing up.

   Overlap a second vine leaf, placing its pointed end downwards so the base is near your fingertips. This creates a larger surface for stuffing and ensures a secure parcel.

4. 04

   Stuff and Roll Leaves

   Spoon a small amount of the meat and rice mixture into the center of the arranged leaves. Fold the bottom edge of the leaf up over the filling, then fold in both sides. Roll the leaf tightly upwards from the bottom to create a neat, sealed parcel.
5. 05

   Line the Pot

   Line the bottom of a deep saucepan with a single layer of plain vine leaves. This helps prevent the stuffed parcels from sticking and adds extra flavor. Place the first rolled vine leaf parcel on top.
6. 06

   Layer Parcels

   Continue stuffing and rolling the remaining vine leaves until all the meat and rice mixture is used. As you finish each parcel, arrange them tightly side-by-side in the saucepan. Once the bottom layer is full, start building subsequent layers on top, packing them snugly.
7. 07

   Simmer the Dolma

   Carefully pour enough boiling water into the saucepan to just cover the top layer of vine leaf parcels. Bring the water to a boil, then reduce the heat to a gentle simmer.

   Cover the saucepan with a lid and let it simmer for 1 1/2 hours. The rice should absorb all the water by the end; if the pan looks dry before the time is up, add a little extra boiling water to keep the parcels submerged.

8. 08

   Rest Before Serving

   Once simmered, remove the saucepan from the heat. Let the dolma rest in the pan for about 10 minutes before carefully transferring them to a serving dish. This brief rest helps them set and makes them easier to handle.