🔧 Troubleshooting
These are some of the most common problems when making dolma and their fixes:
⚠️ Grape leaves too tough?
➡️ They were either too old (use young leaves which are more tender) or needed more blanching.
⚠️ Dolmas falling apart?
➡️ That usually means the grape leaves were over-stuffed or the rolls weren’t sealed tightly enough. Don’t over-stuff, make sure they’re rolled tightly enough and always place them seam-side down when cooking.
⚠️ Undercooked rice?
➡️ Either your simmer was too low or you didn’t use enough liquid. Make sure the dolmas are covered with broth and cook gently for 60 minutes checking at the 45-minute mark. During cooking, keep an eye on the pot and add a splash of hot water if the liquid level drops, to keep the dolmas moist and prevent them from drying out.
⚠️ Too sour or too salty?
➡️ Jarred leaves vary. Rinse them very well before using, and taste one to adjust lemon and salt in your filling or broth. Don’t add lemon slices in the pot because lemon peel can be bitter.
⚠️ Rubbery texture?
➡️ This can happen if the leaves are not of good quallity or if you cook them too fast. Keep the heat low, cover with a plate to keep them in place, and let them simmer slowly so they come out tender and flavorful.