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Preventing Dolmades from Opening While Cooking?

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nm1999

nm1999

Active member
I’ve been trying to make dolmades at home, and while the flavor comes out great, I keep running into the same issue, some of them start to open up while cooking. It’s a little frustrating after taking the time to roll them neatly!

I’m wondering what I might be doing wrong. Is it about how tightly they’re rolled, or could it be the way I’m layering them in the pot? I’ve heard some people place a plate on top to keep them in place — does that actually help?

Also curious if the type or size of grape leaves makes a difference. I usually use jarred leaves, but maybe that’s part of it?
 
I’ve run into this too, and it’s usually a combination of a few small things. Rolling matters, but it’s not about making them super tight — more like snug and consistent. If they’re overstuffed, they’ll definitely start to open as the rice expands while cooking.

Layering makes a big difference. I always pack them seam-side down and fairly close together so they support each other. And yes, the plate trick absolutely helps — placing a small plate on top keeps them from shifting around as they simmer.

With jarred leaves, I’ve noticed some are more delicate or torn, which can make rolling harder. Rinsing them well and trimming any thick stems helps a lot. If a leaf is small, I’ll sometimes overlap two. Once I started focusing on packing and not overfilling, mine held together much better.
 
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