How to Cook a Frozen Dolma

Traditionally prepared once a season when young grape leaves are at their peak of tenderness, handmade dolmas can be easily frozen or you can find them in the freezer section of many specialty grocery stores year-round. These stuffed grape leaves, also called dolmades, commonly contain rice and lamb, while vegetarian versions are made with rice, lentils and other vegetable combinations. Hailing from Greece, the wrapped treats have countless variations depending on the region, and are eaten throughout much of the Mediterranean and Middle East.

Things You'll Need

Lemon juice
Large pot
Aluminum foil

Plate
Instant read thermometer
Pot holder

Instructions

Remove the dolmas from the freezer and arrange them, seam sides down, in a large pot. Place the dolmas right next to each other so they are snug in the pot. If necessary, make several layers, making sure they are all packed tightly together.
Cover the dolmas with water and 1 to 2 tablespoons lemon juice. Cover all the dolmas with a piece of aluminum foil, making a drop top in the pot. Place a plate on top of the foil to weigh the dolmas down and prevent them from coming open.
Bring the water to a boil and then simmer the dolmas for 60 minutes or until the rice is fully cooked and the dolmas are heated through. The dolmas will plump up when cooked, as the rice is initially only parboiled and finishes cooking while simmering. Use an instant-read kitchen thermometer to ensure the internal temperature of dolmas reaches 165 degrees Fahrenheit.
Replace the foil cover and the plate. Hold the plate in place with a pot holder and pour the cooking liquid out of the pot into the sink. Allow the dolmas to rest for at least 15 minutes before serving.

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