Authentic Dolmades (Dolma) Stuffed Grape Leaves

Dolmades Stuffed Grape Vine Leaves with Greek Yogurt Dip

Authentic Dolmades (Dolma) Stuffed Grape Leaves

Get the recipe for the most authentic Dolmades or Dolma you’ll find! I’ll walk you through my family's recipe step by step, making the perfect dolma!

Course Appetizer, Side Dish

Cuisine Greek, Mediterranean

Keyword Dolmadakia, Dolmades, Dolmas, Stuffed Grape Leaves

Prep Time 50

Cook Time 50

Total Time 1 40

Servings Dolmades

Calories 29kcal

Author Elena Paravantes, MS, RD

Ingredients

2 medium onions or 1 large onion finely chopped
½ teaspoon salt
A pinch of sugar
½ cup (divided) Extra virgin olive oil ¼ cup for the rice mix and ¼ cup for cooking
1 cup medium grain rice
2 ounces chopped parsley about 1 cup
2 ounces chopped dill about 1 1/2 cups
Juice of 1 lemon plus more lemon for serving
1 16-ounce jar of grape leaves in brine
Freshly ground pepper to taste

Instructions

Prepare Grape Vine Leaves

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

Prepare filling

Place the chopped onion in a pot with 1 cup of water and salt. Simmer until the onion absorbs all the water. Add 1/4 cup of olive oil and mix well.
4Add the herbs, and lemon juice and rice. Pour in 2 to 3 tablespoons of hot water, and let it simmer for about 5 minutes.

Roll the Dolma

On a cutting board, place a vine leaf with the veiny side facing up. Add about 1½ teaspoons of the rice mixture to the center. Fold in the sides, then roll it up tightly. Place it seam-side down in the pot. Repeat with the remaining leaves, arranging them in a circular pattern. Continue stacking additional layers if needed.

Assemble the dolmades in the pot

Use a large pot. Lightly grease the bottom and line it with a layer of vine leaves.
Place dolmades seam-side down in the pot. Repeat with the remaining leaves, arranging them in a circular pattern. Continue stacking additional layers if needed.
Drizzle ⅓ cup of olive oil over them and add about 2 cups of hot water. Place a plate on top, cover the pot, and simmer for about 40 minutes.

To serve

Let them cool for at least 30 minutes, then serve with lemon juice and a yogurt dip or tzatziki.

Notes

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.

Storage and Leftovers

Store in the refrigerator for 3 to 4 days. They taste better the next day. Enjoy them cold or at room temperature.

Prepare-Ahead

Prepare the rice fillings 1 to 2 days ahead and keep it refrigerated.

Nutrition