Best 3 Dolmadakia Stuffed Grape Leaves Recipes

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:

• 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.

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.