Stuffed Grape Leaves (Dolmades)

Grape leaves are tender leaves that are stuffed with a savory rice mixture of chopped onions onions and grated zucchini. Although a bit of leg work, these small packages will surely become a favorite appetizer. I like to serve mine with lemon wedges, kosher salt and some feta cheese. You can also serve them with a tziki sauce or even an avgolemono sauce ,if you want to get a bit fancy. This recipe is very dear to me as it brings back some of the best memories of my Yia-Yia.

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My Yia-Yia was very lucky to have grape leave vines in her backyard. She would go out there with her apron tied around her waist, and start cutting off grape leaves. She would boil them with lemon water to cook and soften up the leaves. Her hands moved effortlessly as she peeled each leaf away from the next and filled them with her rice mixture of chopped onions and grated zucchini. Gently, yet with authority, she would wrap them into yummy little packages. Watching this labor of love and spending quality time with her made the stuffed grape leaves taste even better. We all would sneak into the kitchen and have a taste or two. You will too.

List of Ingredients

• PRODUCE: Lemons, onions and zucchini
• SPICES: Dill, salt and pepper
• Rice
• Jarred grape leaves

Grape leaves filling mixture:

I start by heating up a large pan or pot with the 2 tablespoons of extra virgin olive oil. Once heated I add the chopped onions, grated zucchini, dill, salt and pepper. I sauté for 20 minutes. You want the onions to become soft and translucent. Once the mixture is cooked it’s time to add the rinsed rice and extra virgin olive oil. Rinsing the rice, until the water runs clear, helps remove the starch and makes the rice more tender and fluffy. Stir until combined and set aside until it’s time to stuff!

Grape Leaves Prep:

Next up is to remove the grape leaves (Orlando Brand) from the jar. I drain the jar and start working my fingers around the inside of the jar, pressing into the rolled grape leaves to get some space between the leaves and jar. Please be patient. You don’t want to yank them out of the jar because you will rip them. Once removed, unroll the leaves, separate and rinse them under water. Save the torn leaves. Drape the whole leaves over the rim of a colander.

Side Note: I not only rinse mine with water and drape over the colander, but I also boil water, add lemon slices from one lemon, and add the rinsed grape leaves to the pot and blanch for 3 minutes. After draining, I separate the leaves again. Although this step is repetitive as separating and rinsing, I find that by doing this step it yields more soft, tender leaves.

Time to Stop, Stuff and Roll the Grape Leaves!

Alright, enough rinsing, separating, boiling, not boiling. It’s time to stop, stuff and roll! Grab a pot and drizzle a little bit of extra virgin olive oil on the bottom. Take any torn leaves and cover the bottom of the pot. Next up, take a grape leaf and place it on your table with the stem side up. Remove the stem with a scissors and discard. Take about a tablespoon of the rice mixture and place it where the stem was removed. I know it will be tempting to put more rice mixture on the leaf but if you put too much down and start rolling, your grape leaf will tear because it’s too full. Start to fold over the left or right side of the grape leaf and cover the rice mixture. Repeat with the opposite side and roll into a log. (Video below)

Cooking Method

Place your stuffed leaves in the pot, seam side down. Coil the grape leaves around the pot making sure they are close to one another. Continue until all the grape leaves are stuffed and in the pot. Slice a lemon and put the slices on top of stuffed grape leaves. You’ll pour about 4 cups of water, slowly, on top of the stuffed grape leaves until the water just covers the top of them. Find a dish that will lay nicely on top. This is really important because it keeps those little ladies in place. Bring to a boil, cover with a lid and reduce heat to about a medium. You want a gentle boil. Nothing too crazy. These little ladies need some quality spa time.

Now you wait, one hour. Making sure the stuffed grape leaves are done is important. Remove the pot from the stove and carefully remove the lid. Lift up the dish that is on top. I use tongs. You are looking for the water to be almost all gone. You might have to tilt the pot towards you a bit to see how much water, if any, is left. If there’s still a bit of water left, cook for another 10 minutes. That should do the trick.

TIPS:

If there is still a bit of water left, cook on low, for another 10 minutes as that should do the trick.

Even if after those extra 10 minutes there is still a small amount of water, that’s ok because I have a secret to share. SHHHHH. Double up on a couple of paper towels and lay them on top of the pot..not the plate please. Put your lid back on. While the grape leaves are cooling, the paper towels are helping absorb any extra water. Let them rest for 20-30 minutes, well that is if they make it that far! Time to take the plate off and admire those beautiful packages of goodness.

You did it!! Way to go! Time to get to more stuffing, but this time, it’s time to stuff your face! I like to serve mine with some feta cheese, kosher salt and some lemon wedges. I hope your time spent on this was well worth it. This does take some practice and a lot of patience. Be kind to yourself. ~Christina