Making dolmas can be time consuming but once you get into a flow it’s not too bad. Here are a few tips for rolling dolmas.
- Set up your workstation like an assembly line so you can get into a flow.
- I like to unroll and stack 3-4 leaves so I can roll multiple dolmas one after another. This especially helps keep a clean work area when you are working with raw meat.
- Keep them consistent in size so they cook evenly.
- Knowing how tight to roll them is super important!
When rolling dolmas you need to know whether the filling shrinks or expands as you’ll want to adjust the tightness of your roll. This will help with flavor, texture, and reduce change of your dolmas splitting. Below is a graph with tips for rolling dolmas depending on what filling you are using.
| Filling Type | Roll Style | Why |
|---|---|---|
| Raw meat (lamb, beef, chicken) | Snug (not tight) | Meat shrinks as it cooks |
| Rice / grains (dry or par-cooked) | Snug–tight | Grains expand |
| Fully cooked fillings (veg, potato, mushroom) | Tight | No expansion |
| Soft/creamy fillings (cheese, sweet potato) | Gentle–snug | Can squeeze out |
| Mixed fillings (meat + rice) | Snug | One expands, one shrinks |
Snug vs. Tight:
Snug:
What it feels like:
- Firm, taut roll
- Leaf fully stretched
- No movement inside
Tight:
What it feels like:
- Leaf hugs the filling
- No air pockets
- Gentle give when pressed
Below are photos of how I roll my dolmas. I’m sure there are other ways that may be “better” or “more efficient” for rolling dolmas, but this way works for me.
Lay your leaf ribbed side up and put filling in the center bottom part of the leaf. Fold each side of leave over the filling ling a burrito. Tuck and start folding the “feet” at the bottom of the leaf. Here you can control the tightness of your roll. Once fully rolled place seam side down.
Check out my dolmas recipes: