Stuffed Vine Leaves (Dolmas)

Ingredients

• three onions
• a teacupful of good salad oil
• a small cupful of Carolina rice
• a tablespoonful of currants
• salt
• pepper
• some chopped parsley and mint

Method

1. 1

   Scald vine leaves, roll stuffing in each leaf.

2. 2

   In a pan, heat oil, add onions, then rice, parsley, mint, salt, pepper, and currants.

3. 3

   Mix until rice begins to brown.

4. 4

   Pack rice balls in a bag with coarse vine leaves, cover with water, add oil, seal, and bake until rice is soft.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 45. The excerpt below is the record exactly as published.

tuffed Vine Leaves or Dolmas. — Choose tender vine leaves and scald them, after which roll a little of the following stuffing in each leaf, making it round and firm so that the stuffing will not come out when the balls are boiled. Chop three onions, put a teacupful of good salad oil in a stewing-pan, and, when it is boiling hot, throw in the chopped onion. As soon as this begins to cook, add a small cupful of Carolina rice, some chopped parsley and mint, salt and pepper and a tablespoonful of currants

Cook this with the app: pantry check, scaling, and the assistant.