Mini duckies in currant leaves under sour cream and soy sauce in a multicooker OURSSON MP5005PSD

Mini duckies in currant leaves under sour cream and soy sauce in a multicooker OURSSON MP5005PSD

Category: Meat dishes

Ingredients
Fresh young black currant leaves	I don't even know, I went to the garden and took a pick
minced meat, any - I have fatty pork (pork cut) and chicken breast	how many will come in
sour cream
salt, spices, garlic
soy sauce

Cooking method

• I didn't dare to call it dolma because of the complete change of ingredients. I'm afraid they'll shower them with slippers. Rinse the leaves, cut the stalk. Pour a small amount of boiling water over the leaves. Boil for a couple of minutes. Throw on drushlag, save water. Equip Orsyusha with a double boiler. Pour the water from the leaves into the bottom of the pan. If not enough, then add a simple one. Make the minced meat tasty with your favorite spices, finely chopped onions, garlic. For tenderness, I add sour cream to the minced meat. Next is the principle of stuffed cabbage. They put a spoonful of minced meat on a leaf - wrapped it up. We put it in Orsyushu. Steam mode. Pressure 2. Default time. Very tasty with sour cream whipped with soy sauce. And my husband eats everything with sour cream and mushroom sauce.

Cooking program:

OURSSON MP5005PSD, Steam, pressure 2.

National cuisine

economical, what is in the garden is what we eat

A very interesting option! I'll go to the garden and try it there!

Very original. Bookmarked it.

An interesting idea about currant leaves! Take note of the recipe, thanks!

Wow! Currant leaves are very interesting! I'll put it in your bookmarks.

Their taste and aroma are very delicate and pleasant. We like it better than grape leaves. Moreover, it is more accessible.

[tumanofaaaa]

Bookmarked it.
We must try to do it on a dolmer, otherwise my friendship with him did not work out, as I bought it, it still lies in the box. I tried to twist one sheet of Peking, it all broke, so I didn't get the dolmer anymore. We don't have grapes, however, like currants, we don't have our own garden, but you can pick currant leaves from relatives.
tumanofaaaa- Irina, but did not you try to stew them in sauce? Or should they only be steamed?

[tumanofaaaa]

Bookmarked it.
We must try to do it on a dolmer, otherwise my friendship with him did not work out, as I bought it, it still lies in the box. I tried to twist one sheet of Peking, it all broke, so I didn't get the dolmer anymore. We don't have grapes, however, like currants, we don't have our own garden, but you can pick currant leaves from relatives.
tumanofaaaa- Irina, but did not you try to stew them in sauce? Or should they only be steamed?

no, I haven't tried it in sauce. try and tell

It won't be soon, there are no leaves.

It won't be soon, there are no leaves.

wow, is it so cold here?

Thanks for the recipe!

Thanks for the recipe!

you're welcome. glad to please!

I just cooked like dolma - with a plate on top, because they are small and float up ... but we have nuclear currants - they smelled very much and darlings and minced meat were soaked. So I switched to other leaves - to red currants, raspberries and yoshta there the smell is less. For a couple I have to try this very plate in the form of a load.

I just cooked like dolma - with a plate on top, because they are small and float up ... but we have nuclear currants - they smelled very much and darlings and minced meat were soaked.So I switched to other leaves - to red currants, raspberries and yoshta there the smell is less. For a couple I have to try this very plate in the form of a load.

I imagine they are small. for a couple of course the effect is different and I think the smell too

and one auntie encouraged me to try to make stuffed cabbage rolls in beet leaves. I like it. and the leaves can be frozen for the winter. try interesting and tasty too

and one auntie encouraged me to try to make stuffed cabbage rolls in beetle leaves

Ukhtushka, you will have to feast on this performance

There is also a purely leafy beet called chard, we twist it into plantain, and into nettles, and into rhubarb, wild garlic, into lettuce leaves .... currant simply in shape and size fit well into dolmer.

It's good that they recalled the recipe, I had it in my bookmarks for a long time. While the leaves are still tender, you need to do

There is also a purely leaf beet-chard called ...

Great stuff. I have a recipe with it, I liked making it with chard.

I did it from the usual vinaigrette beetle. for example, they do not add a special taste to stuffed cabbage rolls, but keep their shape) / explained /. it's just that they are so delicate that they are almost not felt.

explained normally, everything is clear!

How timely the recipe surfaced! We must try - currant leaves are so fragrant now.
In beet leaves I can already imagine how delicious it is. I know for sure - it will be amazing! And as I didn’t realize before, because I cooked fish in them ...

and one auntie encouraged me to try to make stuffed cabbage rolls in beet leaves. I like it. and the leaves can be frozen for the winter. try interesting and tasty too

sure, you should try too

[tumanofaaaa]

wow, is it so cold here?

tumanofaaaa, Irina, we have a fever, it's just that I don't have leaves and there is no place to get it yet.

[tumanofaaaa]

tumanofaaaa, Irina, we have a fever, it's just that I don't have leaves available and there is nowhere to take it.

And I have been doing it in Swiss chard leaves for a long time. I grow it in the country. For the winter, I use everything that has grown. I cut the petioles in the freezer, add to the soup. And I ferment the leaves and make dolma in winter. Delicious. I'll have to try it with currants.

And I have been doing it in chard leaves for a long time.

and I didn't think of Marusya. crumbled everything into freeze! this year I will definitely cook! and also in raspberry it is necessary to try!