mj_toronto8
Active member
I absolutely love making stuffed grape leaves (dolmades) and can never get enough of eating them, but wow, they’re so time-consuming! Between prepping the leaves, mixing the filling, and rolling each one, it feels like an all-day project. Don’t get me wrong—I find the process therapeutic at times, but I’d love to make them more often without committing half a day to it.
Does anyone have tips for speeding up the process? Are there tools or techniques that make rolling faster? I’ve heard of some people rolling multiple leaves at once—does that actually work? Also, do you prep your grape leaves or filling ahead of time to save time on the actual day?
I’d love to hear from seasoned dolma-makers! Any advice to help me enjoy my favorite dish more often (without the marathon prep) would be so appreciated!
Does anyone have tips for speeding up the process? Are there tools or techniques that make rolling faster? I’ve heard of some people rolling multiple leaves at once—does that actually work? Also, do you prep your grape leaves or filling ahead of time to save time on the actual day?
I’d love to hear from seasoned dolma-makers! Any advice to help me enjoy my favorite dish more often (without the marathon prep) would be so appreciated!