Step into the heart of Greek cuisine with these irresistible Dolmades – tender grape leaves delicately wrapped around a savory rice filling.
This authentic Mediterranean appetizer takes just 80 minutes to prepare and yields 60 bite-sized delights, perfect for entertaining or enjoying as a light meal.
At only 42 calories per piece, these vegetarian-friendly dolmathes deliver a perfect balance of textures and flavors while staying wonderfully light.
Whether you’re hosting a gathering or exploring Greek delicacies, these stuffed vine leaves promise to transport your taste buds straight to the sun-soaked shores of Greece.
Ingredients for Greek Dolmades
- Vine Leaves: 60 pieces, drained and rinsed (jarred or fresh)
- Rice: 250g (1 cup), rinsed thoroughly
- Olive Oil: 1 cup, divided for cooking and drizzling
- Onions: 2 medium, finely chopped
- Water: 2 cups, warm
- Lemons: Juice from 2 fresh lemons
- Fresh Herbs: 2 tbsp dill and 1/2 cup parsley, chopped
- Seasonings: Salt and pepper to taste
Step-by-Step Instructions
- Prepare Vine Leaves: Rinse leaves thoroughly, remove stems, and drain. If using fresh leaves, blanch in boiling water briefly and cool completely.
- Make the Filling: Sauté onions in 1/3 cup olive oil until translucent. Add rice, sauté briefly, then add warm water and half the lemon juice. Simmer for 7 minutes until parboiled. Mix in herbs and seasonings.
- Rolling Technique: Layer pot bottom with torn leaves. Place each leaf shiny side down, add 1 tsp filling, fold bottom up, sides in, and roll tightly. Arrange in pot seam-side down.
- Cooking Process: Drizzle with remaining oil and lemon juice. Cover with an inverted plate, add water just to cover, and simmer 30-40 minutes until water is absorbed.
- Final Step: Remove from heat and cool for at least 30 minutes. Serve at room temperature or cold with extra lemon wedges.
Cooking Techniques
Rolling dolmades is like giving tiny gifts to your dinner guests! The key to perfect rolls is being gentle with the vine leaves and not overfilling them.
Place your filling at the stem end, fold the bottom up, then bring in the sides and roll – just like making a tiny burrito!
A helpful tip: keep your hands slightly wet while rolling to prevent the leaves from sticking.
If some leaves tear, don’t worry – use these to line your pot’s bottom, where they’ll create a protective cushion for your perfectly rolled dolmades.
Storage Tips
These tasty little parcels get even better after a day or two! Once cooled, put your dolmades in an airtight container and keep them in the fridge for up to 5 days.
The olive oil will keep them moist and flavorful. You can also freeze them for up to 3 months – just wrap them well and thaw in the fridge overnight when you’re ready to enjoy them again. Let them come to room temperature before serving for the best flavor.
Serving Suggestions
In Greece, dolmades are often enjoyed as part of a mezze spread. Serve them on a pretty platter with lemon wedges on the side.
They’re wonderful paired with tzatziki sauce for dipping, or simply drizzled with good olive oil.
Try them alongside other Greek favorites like hummus, olives, and feta cheese. For a lovely presentation, arrange them in a spiral pattern and garnish with fresh dill sprigs and lemon slices.
Greek Dolmades (Stuffed Vine/Grape Leaves Dolmathes)
Equipment
- Large pot
- Colander
- Large saucepan
Ingredients
For Dolmades
- 60 vine leaves drained and rinsed
- 250 g rice (1 cup)
- 1 cup olive oil
- 2 onions finely chopped
- 2 cups warm water
- 2 lemons juiced
- 2 tbsps dill chopped
- 1/2 cup parsley chopped
- salt and pepper to taste
Instructions
- 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.
- Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. 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.
- 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.