Sarmale in dock leaves (totike)

Ingredients

• 35 medium dock leaves
• 500 g pork shoulder
• 100 g smoked pork neck
• 1 medium onion (150 g)
• 30 ml oil
• 50 g rice
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 100 ml cold water
• 20 sorrel leaves
• 20 peppercorns
• 1 bay leaf
• 5 g dill
• 1 g dried thyme
• 2000 ml water for blanching
• 1200 ml water for cooking
• 1 teaspoon fine salt for cooking

Preparation

1. Bring 2000 ml water to a boil. Blanch the dock leaves in batches for 20 seconds each, about 2 minutes in total, until slightly softened. Drain them and remove the thick ribs. 2. Put the pork, smoked pork neck and onion through a meat grinder. Heat 30 ml oil in a frying pan and sauté the ground mixture for 1 minute, until fragrant. 3. Rinse the rice and drain it well. Mix it with the ground mixture, 1/2 teaspoon salt, ground pepper, paprika and 100 ml cold water, beating the mixture until it holds together. 4. Lay a dock leaf on a cutting board. Put a teaspoon of filling across the width of the leaf, leaving 1 cm clear at each end, then roll it up and tuck the loose end inside. Repeat with the remaining leaves. 5. Put sorrel leaves on the bottom of the pot and arrange the rolls on top. Cover them with the remaining sorrel leaves, then add the bay leaf, peppercorns, dill and thyme. 6. Pour in 1200 ml cold water and 1 teaspoon salt. Bring to a boil, then let the rolls simmer gently for 60 minutes, until the dock leaves are tender.