🇷🇺 Russia · Food
Dolma
By eatmundo · September 8, 2026
A refined dish of tender vine leaves wrapped around a savory filling of seasoned ground meat and rice, gently braised in a flavorful tomato sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch the vine leaves in boiling water for 2 minutes to soften them, then drain well.
- 2
In a bowl, combine minced meat, uncooked rice, finely chopped onion, salt, and pepper.
- 3
Place a small spoonful of the meat mixture on each leaf, fold the sides, and roll tightly.
- 4
Arrange the rolls closely in a wide pot to ensure they keep their shape during simmering.
- 5
Whisk tomato paste with enough water to submerge the rolls halfway and pour into the pot.
- 6
Cook over low heat, covered, for 35 minutes until the rice is perfectly tender.
- 7
Mix sour cream with a dash of salt and serve alongside the warm dolma.
- 8
Take care not to overfill the leaves, as the rice needs space to expand while cooking.
Frequently Asked Questions
What is Dolma?+
Dolma is a dish of stuffed leaves, typically vine or cabbage, popular across the Caucasus and Southern Russia. It features a mixture of ground meat, rice, and herbs, braised in a tangy broth.
Can I use canned vine leaves?+
Yes, canned or jarred vine leaves in brine are perfectly fine; just make sure to rinse them thoroughly under cold water before use.
Why did my dolma burst open?+
The rolls likely burst because the rice expanded too much; always use slightly less filling than you think you need to allow for expansion.
What meat is traditional?+
A mixture of beef and lamb is considered the gold standard for flavor, though using pure beef is very common in Russian homes.
Should they be served hot or cold?+
Dolma is traditionally served hot with a side of chilled sour cream, which provides a cooling contrast to the savory meat filling.
Mundo Match
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