Dolmadakia (grape Leaves) Recipe
Greek Stuffed Grape Leaves with Rice and Herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grape Leaves
Filling
Method
Preparation of Grape Leaves
- 1
If using jarred grape leaves
Rinse the grape leaves under cold water to remove excess brine and set them aside.
- 2
If using fresh grape leaves
Blanch the fresh leaves in boiling water for 1-2 minutes until soft, then drain and cool.
Prepare the Filling
- 3
Cook the rice
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the rice and toast for another 2 minutes.
- 4
Add herbs and seasonings
Pour in 1.5 cups of water or vegetable broth, add salt, black pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is fully cooked. Remove from heat and let it cool.
- 5
Stuff the Grape Leaves
- 6
Prepare grape leaves for stuffing
Lay a grape leaf on a flat surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end of the leaf.
- 7
Roll the grape leaf
Fold the sides of the leaf over the filling, then roll from the stem end to the tip, creating a tight cylinder. Repeat with the remaining leaves and filling.
Cooking the Dolmadakia
- 8
Arrange in a pot
Place the stuffed grape leaves seam side down in a large pot. Layer them tightly to prevent them from unrolling during cooking.
- 9
Add water
Pour enough water (or vegetable broth) over the stuffed leaves to just cover them. Place a plate on top to keep them submerged.
- 10
Cook the dolmadakia
Bring the water to a gentle boil, then reduce heat to low and simmer for about 45-60 minutes until the leaves are tender and the filling is flavorful.
