How to freeze dolma and grape leaves for dolma
Many housewives complain that dolma made from pickled leaves is not very tasty. The leaves are too salty and hard, and the sourness that makes dolma so tasty is lost. It is much easier to be proactive and prepare grape leaves for dolma for future use, that is, by freezing them in the freezer.
To freeze leaves for dolma, you do not need to prepare them in any special way. Select leaves of the desired size, cut off the tails, rinse under running cold water and dry with a towel, or simply lay them out on the table to dry.
Calculate how many leaves you need at one time and put them in piles - one leaf at a time. After that, roll them up and wrap them in cling film.
In this form, the leaves can be stored indefinitely. When you need them, simply remove the roll of leaves from the freezer a couple of hours before cooking to let them defrost on their own. Under no circumstances should you start unrolling them until they have thawed, otherwise the leaves will simply break.
After complete defrosting, place the leaves in a colander, pour boiling water over them and you can start cooking.
Preparing dolma is a long process, and not every housewife has a special machine in her kitchen for wrapping small dolma. Therefore, sometimes it is necessary to prepare dolma in advance and store it for several days.It’s just not recommended to keep raw dolma in the refrigerator for more than a day, and if you need to store it for a longer period, then freeze it in the freezer.
After all, what is included in dolma? Minced meat, rice, fried onions and carrots.
And all these products tolerate freezing well. And some housewives even specifically recommend freezing dolma before cooking. After all, the minced meat needs to “ripen” in order to become more juicy, and it wouldn’t hurt to marinate the grape leaves a little, this will make them softer.
Roll the dolma as usual, place it on a tray, and freeze so that they do not stick together. Then you can put them in a bag or container for freezing food.
When you decide to stew dolma, you do not need to defrost it first. Place it in a saucepan, pour sauce over it and simmer. You'll just have to increase the cooking time by 5-10 minutes, but that's not critical, is it? But as a result, you will get a delicious dolma, with tender and aromatic grape leaves.
How to freeze grape leaves for dolma, watch the video:
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