Just a couple more questions (really, I promise!).
1. I assume that if I'm making 50 or 60 dolmas and putting them in the bottom of a pot, then they're supposed to be layered on top of one another? I can't imagine the area of my stockpot bottom is adequate for 50-60 dolmas in a single layer...
2. The recipe calls for 2 cups water. Is that an approximation or really what I need? I just I'm wondering whether the amount of water necessary is dependant on the volume of the pan you're cooking them in (e.g. do they need to be submerged in water, or none of them submerged in water, just steamed?).
Alright, thanks for any help available. I know I'm being really needy about this recipe. I've just never made these before, or anything like them, so I've got very little intuition to fall back on.
I promise to post details (perhaps even pictures, if I can figure out how!) showing off my efforts.