These vindolmere are just as wonderful served hot as cold.
The rice is rinsed in water a few times and mixed in with the rest of the stuffing mix.
Place a strip on the inside of the leaf of approx. 1 cm in height and width and as long the wine leaf permits.
Close a fold in the ends and roll the leaf tightly around the dough.
The chicken thigh or the rib of a pig is cut out and distributed in a layer in the bottom of a pot (instead of a bouillon cube). Pack the dolmas closely into the pot.Top the dolmas with a couple of vine leaves and a plate with something heavy on top to keep them down. Pour hot water over, until the plate is covered. Boil the dolmas under lid on a low heat for 60-75 minutes. After 15 minutes taste the soup to determine if it needs more salt ore citric acid. For the last 20 minutes of boiling time, add 4 cloves of chopped garlic to the stock. Drain the dolmas and let them rest for 15 minutes, then they will be perfect.
For 4 people
50 - 75 young vine leaves
5 cups pudding rice
1 can of skinned tomatoes
2 cloves of finely chopped garlic
1 bell pepper
½ fresh chilli
One small handful of fresh mint
500g. ground beef
2 tsp. citric acid
2 tbsp. Margerine
1 chicken thigh or rib of a pig
4 cloves of chopped garlic