Authentic Dolmades (Dolma) Stuffed Grape Leaves

Get the recipe for the most authentic Dolmades (plural of dolma), also known as stuffed grape vine leaves you’ll find! I’ll walk you through the process step by step, helping you create these delicious, bites made with tender grape leaves stuffed with fragrant rice, zesty lemon, fresh herbs and a hint of onion, coated in rich olive oil. I’ve learned the secrets to perfecting these dolmades from my family, and I’m sharing the tips I’ve gathered from chefs and home cooks to ensure you get it just right.

Dolmades, or dolma, has always been one of my favorite appetizers growing up. They were a staple at every party, buffet, and dinner in a Greek home. I remember watching them being rolled at the kitchen table, the aroma of fresh herbs filling the air, and that first bite—bursting with lemon and olive. And of course, we always order them as a meze anytime we go out. Dolmades, Stuffed Grape leaves with rice, known as Dolmadakia Gialantzi (Dolmadakia is the diminutive of dolmades), are a classic Greek dish—vegan, fresh, and full of flavor. In Greece, they’re especially popular during fasting periods, since we traditionally fast from most animal products for over 200 days a year. But even outside of fasting, they are my favorite meze.

What are Dolmades or Dolmas or Stuffed Grape Vine Leaves?

The word Dolmas means stuffed in Turkish. You may know them as stuffed grape leaves. Grape leaves are wrapped around a filling, in this case we have a vegan filling made with rice and herbs, in Greece cabbage as well lettuce leaves are use. These here are vegan dolmades, known as dolmadakia (little dolmas), gialantzi which mean “false-fake” in Turkish, in the sense that these do not contain meat. Now this specific type is what you have probably had in Greek restaurants. This version is all about the simple, clean flavors of rice, fresh herbs, and lemon. I love them! It appears that Greeks from of Asia Minor known as polites came up with this vegan version to accommodate the Greek orthodox fasting , where Greeks abstain from animal products for over 200 days a year.

There’s a long tradition of making them among the Greeks of Asia Minor, known as Polites. Early in my career, I had the chance to interview the author of the popular Greek Asia Minor Cookbook Politiki Kouzina (which later became a movie), Soula Bozi, getting some the top secretes and tips for this wonderful recipe, and I also picked up some great tips from chefs and home cooks. So, you’re in for a real treat—this is the most authentic version you’ll find!

Dolmades exist all over the Mediterranean, and different regions add their own twist—some with meat, nuts, dried fruit, or warm spices. But the Greek version keeps it simple and fresh. It’s all about the herbs, not the spices, which makes for a light, bright, and absolutely delicious dish.

Are Dolmades (Stuffed Grape Vine Leaves Healthy)? The Dietitian’s Take:

Yes! Dolmades are healthy. Research has shown that grapevine leaves are rich in potent antioxidants, including chlorophyll and carotenoids. They are also high in iron, zinc, and beneficial fatty acids, and are an excellent source of fiber. With the addition of olive oil and lemon, they provide healthy fats and antioxidants, making them a light yet satisfying meal or appetizer. They are also ideal for individuals who are sensitive to gluten as they are gluten-free and vegan. You can’t get a healthier appetizer!

Authentic Dolmades (Stuffed Grape Leaves) Ingredients

• Onions: Use white onions. They provide a savory base flavor and sweetness. The steaming will make them lighter. 
• Salt: The salt enhances the natural flavors of the ingredients and seasons the rice and onions.
• Sugar: A pinch of sugar balances the savory flavors and helps sweeten the onions as they cook.
• Olive oil: Choose Extra virgin olive oil. 
• Medium-grain rice: Always use medium grain rice as it softens, providing a velvety texture.
• Fresh herbs: Typically fresh parsley, dill and mint are used.Be generous.
• Lemon juice: This is a key ingredients, it adds acidity and flavor to the filling, with extra lemon served for added zest.
• Grape Vine Leaves: You will mostly find them jarred. Make sure to rinse them.

How to Make Authentic Dolmades (Stuffed Grape Leaves)

Prepare the Vine Leaves
1. Prepare the vine leaves by soaking them in cold water, then rinsing and draining them.

Prepare the Onion, herb and rice Filling
2. Place the chopped onion in a pot with 1 cup of water and salt. Simmer until the onion absorbs all the water.

3. Add 1/4 cup of olive oil and mix well.
4. Add the herbs, and lemon juice and rice.
5. Pour in 2 to 3 tablespoons of hot water, and let it simmer for about 5 minutes.

Roll the Dolmades
6. Use a large pot. Lightly grease the bottom and line it with a layer of vine leaves.
7. On a cutting board, place a vine leaf with the veiny side facing up. Add about 1 1/2 teaspoons of the rice mixture to the center. Fold in the sides, then roll it up tightly.

Assemble the Dolmades
8. Use a large pot. Lightly grease the bottom and line it with a layer of vine leaves.
9. Place the dolmades seam-side down in the pot.
10. Repeat with the remaining leaves, arranging them in a circular pattern. Continue stacking additional layers if needed.

Cooking the Dolmades
11. Drizzle 1/3 cup of olive oil over them and add 2 cups of hot water.
12. Place a plate on top, cover the pot, and simmer for about 40 minutes until all water is gone.

Serving
Let them cool, then serve with lemon juice and a yogurt dip if desired.

Best Secret Tips for Making Authentic Dolmades-Stuffed Grape Vine Leaves 

1. Prepare the vine leaves: Since you will most likely be using jarred grape leaves in brine, it’s important to remove any flavor and odor. Soak them in cold water for a few minutes, then rinse them well. Afterward, drain them thoroughly. You also pat them dry with paper towels. Make sure to cut around and remove the stems.

2. Use the simmering method for the onions: One of the secrets of the authentic recipe is that, instead of sautéing the onions, you simmer them in water with a pinch of sugar. This not only makes the dish lighter by avoiding sautéing, but it also sweetens the onions a bit, adding more flavor to the dolma.

3. Leave space when rolling the grape leaves: There will be some expansion, so make sure not to roll them too tightly.

4. Let them cool completely: Dolmades Gialantzi are meant to be consumed at room temperature. Since they only contain rice and no meat, the flavors will really come through once cooled.

5. Don’t skimp on the olive oil: Olive oil provides moisture to these little rolls. Without it, you’ll end up with dry, starchy dolmas.

6. Use medium-grain rice: For this recipe, you want the rice to stick, so avoid using long-grain rice. Medium-grain rice will cook until soft, providing a velvety feel when you take a bite.

7. Use plenty of herbs: These dolmades are meant to be refreshing. The herbs balance the onions, making them incredibly flavorful.

Where Can I Find Grape Leaves?

Grape leaves ca be found in ethnic markets, or you can order them from Amazon here as well or this brand that has no sulfites. The good thing is they have a long shelf life. However, it is important that they are rinsed and soaked in cold water to remove any brine flavor.

Can I use Fresh Grape Leaves to make Dolmades?

Ideally that it is how the authentic dolmades are made. Fresh grape leaves are a real treat if you find them. Here in Greece, you can find fresh vine leaves in April at the local markets, even in large supermarkets. If you do find fresh leaves, then you will need to blanch them for 2 to 3 minutes so that they can become soft.

What to Serve with Stuffed Grape Leaves

These dolmades are always served at room temperature or even sightly cool.  You can serve them with a squeeze of lemon juice and I like serving them with a Light Greek Yogurt, Herb and Feta Dip or my Authentic Tzatziki Recipe. I also add a Classic Cabbage and Carrot Greek Salad or the simple Greek Island Salad. If you are serving as a meze, you can add a few tomatoes, some cucumber slices, olives, and a bit of bread for a healthy and vegan meze.