Minced meat, rice and spices without the egg, stir nice. With this mixture, turn dolmaschki. Arrange in a deep pan and topped with a plate. Pour hot water over one finger plate. Boil for 30-40 minutes on medium heat. Egg stir very nice and little is added to cooked dolmas (without plate, where there is still liquid from boiling). Pan continuously shaken in order not to intercept the egg. A very tasty sosche that perfectly suits the dolmas. * I call them balls because they have very little rice, which is barely noticeable. * I recommend podlucheno and yogurt.