Traditional Greek Dolmades Recipe at Home

Today, I’m excited to share with you an authentic dolmades recipe for traditional Greek Dolmades – delicious stuffed vine leaves that will transport you straight to the Mediterranean. It’s also a really easy dolmades recipe that you can make at home.

Before we get into the dolmades recipe, it is good to know what dolmades are. These tasty bites are a Greek specialty that involves filling vine leaves with rice, herbs and sometimes meat. Combining acidic vine leaves with fragrant fillings creates an outstanding taste.

What are Dolmades

Dolmades are a popular dish in Greece. They consist of vine leaves wrapped around a filling made from rice, herbs and often minced meat. The stuffed leaves are then rolled up and cooked until they become soft enough to eat easily without falling apart. Dolmades often appear as an appetizer or snack on meze platters where they are much enjoyed because of their unique flavours created from the sourness of the leaves and the aroma of this filling.

Gathering Key Ingredients for Traditional Dolmades

One important component when preparing traditional dolma is vine leaves which provide just the right casing for these tasteful delights. For this reason, look out for Mediterranean or Middle Eastern speciality stores where you may find them or simply order your vine leaves online through some popular websites that sell such products. If you reside near any vineyard, there might be chances that you can harvest fresh grape leaves yourself.

When you get hold of your vine leaves it is necessary to prepare them before using them for dolmadakia. So first, boil water in a pan; add salt and blanch the leafs until they soften up; allow them to cool by placing them in a colander after removing brine.

In summary (for meat ones add 12oz lean beef or pork and remove 1/2 cup rice):

1. 1 X 16-oz jar grape leaves in brine (about 60)
2. 2 cup short grain rice, soaked in plenty of water for 15 minutes, then drained
3. Extra virgin olive oil (I used Private Reserve Greek EVOO)
4. 1 large yellow onion, finely chopped
5. Kosher salt
6. Black pepper
7. 1 tsp allspice
8. ½ tsp cumin
9. ½ cup EACH chopped fresh parsley, fresh dill, and fresh mint
10. About 4 cups or more low-sodium chicken broth or water
11. Juice of 2 lemons

The Perfect Filling options for Stuffed Vine Leaves

It is all about the filling when it comes to dolmades; whether you want something traditional or would rather check out vegetarian options, achieving an optimal combination of flavorings is essential. So first let’s start with different alternatives of fillings dolmades have had over centuries and how do we create perfect stuffing for this tasty Greek dish?

Vegetarian Dolmades Filling

(Which we are making here). If there are vegetarians or people who avoid meat in any form among those who would try these dishes, I will recommend vegetarian dolmades. Instead of meat, the filling is made from a tasty combination of rice and herbs. The rice is boiled with onions that have been chopped, olive oil, lemon juice and warm water to enhance its flavor. Additionally, we put some dill and parsley leaves in order to make it so fresh and aromatic. It definitely feels good as well as healthy hence going well with sour vine leaves.

Meat Dolmades Filling (Greek Cabbage Rolls)

For those who prefer more substantial versions of dolmades the meat fillings could be great. They are sometimes referred to as Greek cabbage rolls because they contain beef and pork together with rice and herbs. Finally, these meats add fullness resulting into a more savoury taste that compliments the vine leaves perfectly. Meat dolmades are usually served warm and can be enjoyed with a dollop of egg and lemon sauce for added creaminess and flavor.

Greek Dolmades Filling

Explore different fillings and flavors for your dolmades in order to take it up a notch. Mix it up with vegetarian stuffing or any other kind of meat-based ingredients, but make sure that the filling you end up with complements the vine leaves’ taste. This combination of rice, herbs, and either vegetable or meat parts will give you a taste treat that is typically Greek.

Dolmades Recipe: Step-by-Step Guide

There are a few simple steps to prepare vine leaves for dolmades:

1. If you’re using fresh vine leaves, start by washing them thoroughly. This will help remove any dirt or debris that may be on the leaves.

2. If you use jarred ones, soak them in cold water briefly to rinse off brine and then drain well.

3. If you’re using fresh vine leaves, blanch them in boiling water for a few seconds. This blanching process helps soften the leaves and makes them more pliable for rolling.

4. After blanching, cool the vine leaves in a colander. This step ensures that the leaves are ready to be stuffed with the delicious filling.

   

Now that your vine leaves are ready; all that remains is stuffing them with delicious rice and herb mixture. The next section will provide you with a comprehensive guide on creating perfect dolma fillings as I am going to take you through this process step by step.

Mastering the Prep Work: Vine Leaves Ready to Stuff

Now it’s the time to stuff your dolmades after collecting all your filling ingredients. This is the step by step guide for vegetarian Dolamades, if you want to add a meat version you can mix in a small amount of ground beef or lamb. 

We start with preparing the filling.

1.  Begin by washing rice carefully so as to get rid of excessive starch. Allow the rice to cool after cooking so that it will be easy to handle later when stuffing in the vine leaves.
2. In a different frying pan, sauté the onions that have been chopped into small bits using some olive oil until they are aroma filled and become partially clear. This way, your dolmades can acquire a rich taste.
3. Then add washed rice and herbs to the pan along with warm water/stock, lemon juice, salt and pepper. Mix everything allowing flavors to merge and rice to take up the liquid.
4. Next, It is time to move on from filling preparation to preping the vine leaves. Take all the vine leaves that you have collected or bought and ensure they are clean by lighly washing in a strainer  If you are using preserved ones soak them briefly in cold water before draining off.

To make the vine leaves pliable enough for stuffing place them in boiling hot water for few seconds then take them out and cool through a strainer.

We will now go in depth into the art of folding and rolling your dolmades perfectly.

Folding and Rolling your Dolmades

The art of rolling dolmades can be a bit difficult for beginners, but as you continue practicing it will become easier. Here are some simple steps on how to roll dolmades:

1. Put a vine leaf on a flat surface with its shiny side facing down.
2. Place some filling near the stalk end of the leaf using a spoon.
3. Then fold over the leaf’s lower portion around the filling.
4. Fold the sides of the leaf in toward the center.
5. Roll the leaf tightly to create a neat little bundle.
6. Repeat these steps with the remaining vine leaves and filling.

Ensure that you roll tight enough so that they retain their shape when making dolmades; once all are rolled they are ready for cooking!

Now that you’ve learned the art of folding and rolling dolmades, you’re ready to move on to the next section where we’ll explore different variations of dolmades and how to serve them.

Variations of Dolmades & How to Serve Them

There are various variations of dolmades that you can explore. Besides the traditional meat and vegetarian options, you can experiment with different fillings and herbs to create unique flavors.

You can add some mushrooms, feta cheese or pine nuts into your filling mixture. Also try different herbs such as mint, oregano or thyme in order to enhance flavours of Dolmathes.

Dolmades are served at room temperature mostly, making them the perfect appetizer for any occasion. Sometimes they form part of a meze platter- a selection of small dishes served as a meal starter or shared appetizer

For a traditional dolmades serving, arrange the dolmades on a platter along with other Greek specialties like tzatziki, hummus, olives, and pita bread. The combination of flavors and textures creates a delightful dining experience.

One can serve dolmades alongside other Greek meze dishes when hosting friends or having a casual dinner. It brings variety to the table thereby enabling everyone to choose their preferred taste.

Making Ahead, Storing and Freezing Homemade Dolmades

Don’t worry if you have some dolmades leftover or want to make them in advance. They can be stored and then eaten later quite easily. You just need to put your tasty dolmades into an airtight container and store them in the fridge. That way they will remain fresh and ready-to-serve for a couple of days.

When it comes to consuming your dolmades, you have several options. The first one is eating them as they are from the fridge, enjoying their coolness and refreshing taste. Or else, if you prefer warm dolmades, heat them up before serving. To do it quickly, use microwave or – even better – toss with a little water on skillet until they become moist.

Freezing is another excellent way of extending the life span of your dolmades further. When sealing them in an air tight jar or freezer bag, make sure that all air has been completely eliminated so as not to allow freezer burn to occur. Freeze for up to three months then enjoy homemade dolmades whenever you desire them.

To preserve the texture of your frozen dolmades while defrosting let them stay overnight inside refrigerator. Once thawed; use the reheating instructions above to bring back their warmth and flavors perfectly.