Dolmades (Greek Stuffed Grape Leaves)

This traditional Greek Dolmades recipe makes the most delicious, tender grape leaves stuffed with rice and fresh herbs. They can be made vegetarian or with ground meat for a delicious appetizer.

If you a lover of Greek cuisine, than you have surely tried dolmades. Dolmades or Greek Stuffed Grape Leaves are delicious little bites made from tender grape leaves that have been stuffed with rice and fresh herbs. They can be made with or without ground beef (or lamb), depending on whether you want a vegetarian recipe or not. I personally prefer them with ground beef, the way my mom has always made them.

Dolmades make the perfect appetizer and are a great addition to a mezze spread! We love them so much in our family that we often make a whole meal out of them, cause really, who would say no to a plate full of dolmades?

These juicy, flavourful dolmades can be made with jarred grape leaves or fresh. If you are using fresh, be sure to pick the leaves in the spring time when they are tender.

Fresh herbs like mint, basil, parsley and/or dill make these so fresh and delicious, as does a little lemon juice to add some brightness.

These dolmades are surprisingly easy to make and worth the effort to make them homemade. You really can’t beat the flavour!

If you are a fan of these classic stuffed grape leaves, be sure to also try out their cousin – Greek Stuffed Cabbage Rolls (Lahanodolmades) which are perfect to make during the cold winter months.

So what are we waiting for? Let’s get cooking! Read on for my step by step instructions and tips.

Ingredients in Dolmades

For ingredient quantities and full instructions, go to the recipe card at the end of the post.

• Olive oil
• Onion
• Garlic minced
• Ground beef or lamb (Can omit for vegetarian dolmades)
• Rice
• Salt and pepper
• Mint
• Parsley and basil (can also use dill)
• Lemon juice
• Grape leaves (fresh or jarred)

How to make Dolmades

Prepare the filling

In a saucepan, heat the olive oil over medium heat and add the onion. Saute until they begin to turn translucent. Add the garlic and saute for another minute or so.

Add the ground beef and brown it, breaking up any large pieces as it cooks.

Once the meat is browned, add the fresh herbs, rice, and lemon juice and simmer for 10-15 minutes.

Preparing the grape leaves

Prepare fresh grape leaves by bringing a pot of water to a simmer and gently blanching them for a few seconds.

Stuffing the dolmades

Working with one grape leaf at a time, lay it out on a cutting board with the veins facing up (this will become the inside of the dolmades). Scoop about a tablespoon of the rice mixture into the center of the grape leaf. Fold in the sides of the grape leaf first and then, starting at the bottom of the leaf, begin to roll it up to form the stuffed grape leaf. Repeat with the remaining grape leaves.

Cooking the dolmades

Arrange the dolmades into the bottom of a large pot. You can do this in multiple layers if you like. Fill with enough water to cover them and then place an inverted plate on top (the plate will hold the dolmades together so that they do not open up while they cook).

Simmer for 30 minutes or until they are cooked through.

Sauces to serve with dolmades

Dolmades can be served as is or with a sauce.

• Lemon and corn starch: Mix thejuice of 1 lemon and 1 tablespoon of corn starch in a small bowl. Add 1/4 cup of the juice from the dolmades (the water) and mix it together. Then pour it over the dolmades.
  
  
• Avgolemono: Crack 2 eggs, separating the egg yolks and whites into 2 separete bowls. Beat the egg whites with a hand mixer until they are fluffy and hold their shape. Beat the egg yolks for a couple of minutes and then mix the egg whites and yolks together. Add the juice of 1 lemon and continue to beat. Continue to beat as you add some hot broth from the dolmades pot to the egg mixture to prevent cooking the eggs (you are tempering the eggs). Add the egg-lemon mixture to the dolmades pot. Turn off the heat. Taste and adjust seasoning if needed.
  
  
• Tomato sauce

I like to serve these stuffed grape leaves with lemon wedges but you can also serve them with a yogurt sauce like tzatziki.

Storing leftovers

Dolmades can be stored for a few days in an airtight container in the refrigerator. You can enjoy them cold or reheat them before serving.

Can you freeze dolmades

Yes, you can freeze dolmades. Once cooked and cooled, place the dolmades in a single layer in a freezer safe bag or container. When you are ready to enjoy them again, you can let them thaw overnight in the fridge or heat them up in the microwave or simmer them in a skillet with a bit of water, being careful to prevent them from unravelling.

How to serve

Dolmades can be served as an appetizer, on their own or as part of a mezze platter. Some of my personal favourites to include in a mezze platter are Tirokafteri- Spicy Greek Feta Dip, Spanakopitakia (Spinach and Feta Filo Triangles), Zucchini Fritters and Keftedakia – Greek Meatballs. For a full list of ideas, be sure to check out my Vegetarian Mezze Platter post that is packed with plenty of options!

I hope you enjoy this recipe!

-Cathy

You may also like:

Papoutsakia (Greek Stuffed Eggplant)
Prasopita (Greek Leek Pie)
Spanakopita
Greek Stuffed Cabbage Rolls (Lahanodolmades)