Dolmadakia Stuffed Grape Leaves Recipes

GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)

Steps:

• To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
• Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
• Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
• Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
• Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
• Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

DOLMATHAKIA (STUFFED GRAPE LEAVES WITH RICE AND HERBS)

Steps:

• Gather the ingredients.
• Rinse the leaves well to remove brine.
• Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
• In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes.
• Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Taste test and adjust the seasoning as desired.
• Remove from heat and stir in the lemon juice. Allow the filling to cool about 10 minutes.​
• Line the bottom of a heavy saucepan with 2 or 3 grape leaves (use the broken or torn ones for this).
• Roll the dolmathakia by placing a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
• Place a tablespoon of filling in the bottom center of the leaf, just above the stem.
• Fold the bottom section up to cover the filling.
• Fold the sides in toward the center.
• Continue rolling the packet up toward the top point of the leaf.
• Place the rolls in layers, seam-side down, in the saucepan.
• Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch.
• Place an inverted heatproof plate on top of the rolls to keep them submerged in the water.
• Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.
• Serve and enjoy!

DOLMADAKIA ( STUFFED GRAPE LEAVES)

Steps:

• In saucepan heat 1 cup water to boiling;add rice.
• Return to boiling and cover; reduce heat.
• Simmer 10 minutes;drain.
• In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
• Remove leaves from jar and unroll; rinse in warm water and drain.
• Cut off stems and place leaves underside up, with stem ends toward you.
• Spoon a heaping teaspoonful of rice filling near the stem end of each.
• Fold lower edge of leaf over filling to cover.
• Fold in sides and roll up from stem end.
• *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
• Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
• Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
• Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
• Heat water to boiling;cover and reduce heat.
• Simmer about 45 to 50 minutes.
• Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
• Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
• To serve, arrange on a platter with feta cheese and Greek olives.

DOLMADAKIA (STUFFED GRAPE LEAVES)

Steps:

• Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use). Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
• Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
• Line bottom of kettle with several of the imperfect leaves (to prevent sticking). Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.