Stuffed Grape Leaves

Dolma: A Romanian Specialty

Subjective or maybe not, traditional Romanian stuffed meat rolls, alongside mici and papanasi, are one of the most well-known and appreciated dishes of this country, being an emblem of Romanian cuisine.

Now, if things are covered and you know all there is to know about stuffed cabbage rolls and mici, it’s time to teach you guys how to cook minced meat vine leaves, also known as dolma. What exactly is this dolma you ask? It’s a small roll made out of grapevine leaves and filled with a mixture of trimmed meat and herbs.

The Distinct Romanian Dolma

The origin of dolma is quite unclear, some people claim it has Mediterranean roots while others say they originated from India. Many cultures from Eastern Europe to the Mediterranean Basin have their own versions of dolma, but what separates the Romanian Dolma from all the other ones are 3 things, one, the meat choice, second, the unique blend of herbs and third, the wrapping method.

The traditional Romanian dolma requires fat pork meat instead of lamb, the herbs used are dill and thyme instead of basil and mint and the wrapping is more robust and not thin and long. What do they have in common? The use of grape leaves as a wrapper.

Nevertheless, all dolmas are delicious and tasty each with their unique flavor and taste, that’s why dolma found their way into our traditional cuisine and hearts.

Ingredients You’ll Need

• Pork Meat – 1 kilogram or 2,2 pounds
• Grapevine Leaves – Around 60
• Onions – 2 onions that weigh 250 grams or around 9 ounces
• White Rice – 150 grams or 5 ounces
• Tomato Juice – 300 ml or 10 fluid ounces
• Tomato Paste – 4 tablespoons
• Carrot – 1 carrot which weighs around 120 grams or 4 ounces
• Bay Leaves – Some
• Sunflower Oil – 100 ml or 3,3 fluid ounces
• Salt – 1 tbsp
• Water – 2 liters or half a gallon to cook the minced meat vine leaves

Condiment Mix Ingredients

• Pepper – 1 teaspoon
• Dried Dill – 4 teaspoons
• Dried Thyme – 1 teaspoon
• Sweet Paprika – 1 teaspoon

Serving Ingredients

• Sour Cream or Yogurt – 500 grams or 2 cups

How to Make Stuffed Grape Leaves (dolmas)

1. Preparing the Base

In a pan, heat up 3 tablespoons of sunflower oil and saute the shredded onions for 3-4 minutes before adding the shredded carrot.

Let this mixture cook for another 5 minutes on low heat.

2. Adding the Rice

Next, add the pre-soaked rice and let it cook for yet again 5 minutes on low heat to prevent any stickiness.

3. Incorporating Tomato Elements

After 5 minutes, add the tomato juice and 2 tablespoons of tomato paste.

4. Cooling the Sauce

Let this sauce cool off to a point you can safely touch it.

5. Mixing the Meat and Sauce

Next, add the minced meat into a large bowl and add the condiment mix and the freshly made sauce.

6. Forming the Paste

Start mixing all the ingredients until they form a well-tied paste.

7. Preparing the Pot

Before you start folding the meat rolls, prepare a vine layer on the bottom of your pot and add the bay leaves. This is a precautionary step so the meat rolls won’t stick to the bottom of the pot.

8. Wrapping the Rolls

Place the leaf in your hand, take the meat with the other hand, and place it on top of the leaf. Roll it then shove the corners of the leaf inside of the roll and it’s done.

9. Preparing the Cooking Liquid

Now, mix 1 liter of water with 2 tablespoons of tomato paste and pour it over.

10. Boiling the Rolls

Boil the minced meat vine leaves for 1 hour and a half on the lowest power of your stove.

11. Roasting the Rolls

Roast them in the oven for another 1 hour and a half again on the lowest power of your stove.

12. Serving the Romanian Dolma

Serve them with plenty of yogurt or sour cream that will intensify the tangy taste of the vines.

Frequently Asked Questions

Additional Dolma Recipes

• BEST Stuffed Grape Leaves (Dolmas) Recipe
• Traditional Dolmas (Stuffed Grape Leaves) Recipe
• Homemade Dolma with Ground Beef and Fresh Herbs
• Authentic Greek Dolmades with Vine Leaves
• Vegetarian Stuffed Grape Leaves Option

Continue to Content

Stuffed Grape Leaves

Yield: 50

Prep Time: 30 minutes

Cook Time: 3 hours

Additional Time: 10 minutes

Total Time: 3 hours 40 minutes

Dive into the heart of Romanian cuisine with these savory parcels. Tender vine leaves wrap a flavorful blend of minced meat, rice, and aromatic herbs. Perfectly seasoned and slow-cooked, they offer a burst of rich, tangy, and succulent flavors in every bite. Serve with a dollop of yogurt for an authentic experience.

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Ingredients

• Pork Meat – 1 kilogram or 2,2 pounds
• Grapevine Leaves – Around 60
• Onions – 2 onions that weigh 250 grams or around 9 ounces
• White Rice – 150 grams or 5 ounces
• Tomato Juice – 300 ml or 10 fluid ounces
• Tomato Paste – 4 tablespoons
• Carrot – 1 carrot which weighs around 120 grams or 4 ounces
• Bay Leaves – Some
• Sunflower Oil – 100 ml or 3,3 fluid ounces
• Salt – 1 tbsp
• Water – 2 liters or half a gallon to cook the minced meat vine leaves

Condiment Mix Ingredients

• Pepper – 1 teaspoon
• Dried Dill – 4 teaspoons
• Dried Thyme – 1 teaspoon
• Sweet Paprika – 1 teaspoon

Serving Ingredients

• 500 grams or 2 cups

Instructions

1. In a pan, heat up 3 tablespoons of sunflower oil and saute the shredded onions for 3-4 minutes before adding the shredded carrot. Let this mixture cook for another 5 minutes on low heat.
2. Next, add the pre-soaked rice and let it cook for yet again 5 minutes on low heat to prevent any stickiness.
3. After 5 minutes, add the tomato juice and 2 tablespoons of tomato paste.
4. Let this sauce cool off to a point you can safely touch it.
5. Next, add the minced meat into a large bowl and add the condiment mix and the freshly made sauce.
6. Start mixing all the ingredients until they form a well-tied paste.
7. Before you start folding the meat rolls, prepare a vine layer on the bottom of your pot and add the bay leaves. This is a precautionary step so the meat rolls won’t stick to the bottom of the pot.
8. Place the leaf in your hand, take the meat with the other hand, and place it on top of the leaf. Roll it then shove the corners of the leaf inside of the roll and it’s done.
9. Now, mix 1 liter of water with 2 tablespoons of tomato paste and pour it over.
10. Boil the minced meat vine leaves for 1 hour and a half on the lowest power of your stove.
11. Roast them in the oven for another 1 hour and a half again on the lowest power of your stove.
12. Serve them with plenty of yogurt or sour cream that will intensify the tangy taste of the vines.

Notes

while tomato paste intensifies the taste, it's not mandatory; if unavailable, you can increase the quantity of tomato juice

sunflower oil is an optional addition; if the meat isn't as fatty as desired, sunflower oil can be added to make the meat rolls puffier

if the meat is not as fat as you wanted, you can compensate with some vegetable oil (preferable sunflower oil and not olive oil). It will make the meat rolls puffier and not as dense and hard as they would result if using leaner mat; just add 2-3 tablespoons while mixing the meat and your dolma will get puffier

Nutrition Information:

Yield: 50 Serving Size: 50g
Amount Per Serving: Calories: 80Total Fat: 5.6gSaturated Fat: 1.6gUnsaturated Fat: 4gCholesterol: 12mgSodium: 5mgCarbohydrates: 3.2gFiber: 0.1gSugar: 0.2gProtein: 5.1g

The nutritional information provided is approximate and for reference purposes only. Actual values may vary due to factors such as product brands, preparation methods, and ingredient substitutions. The provided values may not include all nutrients and should not be relied upon as the sole source of nutritional information. Always read product labels and consider individual factors when making dietary choices. We are not responsible for any inaccuracies or adverse effects resulting from the use of this information.

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