This particular filling came together from some random things I had in my house at the time. Onion, some mushrooms, and a batch of arugula pesto I’d made a few days before. I mixed this with half-cooked short-grain rice and went to town. The use of short- or medium-grain rice is vital — if you are using rice. Long-grain rice tastes terrible cold. As for the arugula pesto and hedgehog mushrooms, I know they are pretty esoteric, but this recipe would be just fine with regular pesto and any nice mushroom, chopped fine. Go for wild ones if you can get them, but even the little brown cremini mushrooms would be good.
To fold the dolmas, you lay the leaf smooth side down, bottom facing you. Put about a tablespoon of filling in a little log alongside the bottom, stretching from side to side toward the leaf edges. leave at least a half-inch of space on either edge. Fold up from the bottom once, then fold over the sides and roll up. It takes some practice, as you will learn how much tension you can put on the dolma before the leaf rips.