Rolling grape leaves

Rolling grape leaves

Roll a stuffed grape leaf tight and even so it holds together during cooking

The technique

Lay the leaf in front of you, veined side up, stem end pointing down. Spoon a small log of filling along the bottom center. Fold the bottom edge up over the filling, then fold both sides inward to make a small packet. Roll upward firmly, without squeezing so hard that the filling bursts, until you reach the tip. The dolma should hold on its own: if it unrolls, you forgot to tuck in the sides or the leaf was too dry.

When

For Greek or Turkish dolmas, Balkan sarmas, and grape leaves stuffed with rice, herbs, and lemon. The same technique works for stuffed cabbage leaves and Swiss chard leaves when they are large enough.

Pitfalls

1. A dry leaf breaks when you fold it: it should be pliable, like writing paper
2. Too much filling bursts the roll during cooking and keeps the rice from cooking through
3. A loose roll unravels in the pot at the first movement
4. Forgetting to tuck in the sides: the filling escapes during cooking

The benchmark

The finished roll should be about as thick as your little finger. When you pack the dolmas into the pot, set them side by side, seam side down, without crowding. A light weight on top keeps them from shifting while they cook.