Taro Leaves Dolmades
Recipe Type: Hor D'Oeuvres
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2-4
A sensational dish – which you’ve got to try in your own kitchen should you be fortunate enough to come across these leaves.
  • 1 extra large Taro Leaf
  • Stuffing of your choice (I plan to try other stuffing as well)
  • For this I used left over
  • sweet potato,
  • beetroots
  • paneer
  • Salt
  • 2 green chilies (hot ones)
  1. Wash the leaf – they are like lotus leaves and the water just rolls off them
  2. Cut the stem so you can lay them some what flat
  3. The leaf has wonderful ridges to cut right along them – I made my cuts about 4-5 inches wide tapering down to the main stem, following the ridge.
  4. Place the stuffing in the middle and fold over, there should be enough leaf for a generous fold over and wrap.
  5. Repeat until all the stuffing is used – An extra big leaf allows you at least 6-8 wraps.
  6. Spray the outside with olive oil or
  7. With a brush gently smear some oil over the wraps
  8. Place in your steamer (idli steamers will work too) and cook on medium heat for 12- 15 min.
  9. Indication of a cooked leaf is it will turn dark green and look oily.
The stuffing can be made in any way you deem fit - the only consideration being it needs to be solid/ water-free. Rice is the stuffing in traditional dolmades
Recipe by Honest Cooking at http://honestcooking.com/taro-leaves-dolmades/