Best 8 Dolmades Stuffed Grape Leaves Recipes

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER

Steps:

• Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
• Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
• In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
• Serve with Greek yogurt and lemon wedges.

STUFFED GRAPE LEAVES (DOLMADES)

Steps:

• Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
• Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

DOLMADES: STUFFED GRAPE LEAVES

Steps:

• In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
• Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
• To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
• Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
• Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

STUFFED GRAPE LEAVES (DOLMADES)

Steps:

• Sauté onion and garlic in 2 T olive oil until softened. Combine in large bowl with raw lamb or beef, herbs, rice, and pine nuts Unroll, wash and pat dry the grape leaves and trim off stems. With shiny side down, placed small amount of filling in center of each leaf and roll up, tucking in the sides. Arrange in layers, seam side down, in a large Dutch oven. Pour beef broth, lemon juice, and remaining T olive oil over the stuffed grape leaves, and lay a heavy heat-proof dish or press over them to keep them from unwrapping. Simmer uncovered 1 - 1-1/2 hours. Serve with lemon wedges - either hot or room temperature. Makes 3-4 dozen, depending on size of grape leaves and amount of filling for each

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
• Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
• Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
• Serve with Tzaziki sauce.
• http://www.recipezaar.com/rz.143524.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• 1. Saute the chopped onions in half the olive oil. Add rice, salt, pepper, parsley, dill and spearmint. Mix well. Add half a glass of water. Cook until the water is absorbed.
• 2. The vine leaf is placed with the surface that had the stem face up with the stem facing towards you. Using a teaspoon, place a heaped spoonful in the center of the leaf. Next fold the stem end of the leaf into the center, followed by each side and finish by folding it into a cylinder.
• 3. It's best to use a large saucepan with a large surface area. Line the bottom with small, broken or left-over grape leaves and starting at the center place each stuffed leaf in a row, trying not to leave too much space between them, this avoids breakage.
• 4. Add the remaining oil, 2 cups of boiling water and the lemon juice.Place a large dinner plate on top to hold the leaves down in liquid. Bring to the boil and simmer for about 20-30 minutes until the rice is soft. Serve cold with Greek yogurt.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves. Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels. To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar - it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling. Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.