Fresh Grape Leaves in the Pressure Cooker Recipe

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Recipe Category: Meat

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Fresh Grape Leaves In The Pressure Cooker Recipe

Ingredients

Cooker 5- to 7-quart – Time 10 to 13 minutes.

  • 1 pound fresh leaves = about 100 leaves
  • 1 cup water
  • 1 teaspoon salt

Method

  1. Cut the grape leaves off the vine at the stem (don’t cut the leaf), if they are still attached
  2. Since you will eventually stuff the leaves, make sure that they are at least as big as the palm of your hand so that they are large enough to hold the fillings
  3. Fill a clean sink with cold water and gently clean the leaves to wash off any dirt or residue under running water
  4. Remove the stems
  5. Drain the water and then fill the sink again
  6. Clean the leaves one more time, then set them on a paper towel-covered wire rack to drain for at least 30 minutes
  7. Stack the cleaned and drained grape leaves together in stacks of 6 to 20 leaves
  8. Roll each into a tight bundle
  9. Secure each roll with kitchen twine or heavy-duty thread
  10. Add the 1 cup water and salt to a 5- to 7-quart pressure cooker
  11. You can either submerge the bundles in the salted water or steam them on a rack or in the steaming basket
  12. Close and lock the lid
  13. Set the burner heat to high
  14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  15. Set a timer to cook for 10 to 13 minutes
  16. If you will be filling and cooking the leaves again, do not leave them in the pressure cooker for longer than 10 minutes
  17. For use with a raw salad filling, cook the longer time
  18. Remove from the heat
  19. Open the cooker with the Natural Release method; let stand for 15 minutes
  20. Be careful of the steam as you remove the lid
  21. Transfer the bundles to a wire rack to cool
  22. Untie the bundles and lay flat
  23. Refrigerate the leaves that you are not going to use immediately by laying them flat on wax paper or parchment
  24. Slide into a 1-quart ziptop bag and use them within 24 hours or freeze once they are completely cool
  25. They keep for about 2 months

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