How to Make Dolmades: Greek Stuffed Grape Leaves Recipe

Greek cuisine is filled with rich traditions and flavors, and Dolmades, also known as Greek stuffed grape leaves, are no exception. These little parcels of grape leaves stuffed with rice, fresh herbs, and sometimes ground meat are a cornerstone of Greek meze platters. Whether served as an appetizer, a side dish, or even a light main course, Dolmades bring a delicious taste of the Mediterranean to your table.

In this blog post, we’ll explore how to make Dolmades, breaking down the process into simple steps so you can enjoy this classic Greek recipe at home. We’ll also share serving suggestions, nutrition facts, and tips to make the perfect Dolmades every time.

What Are Dolmades?

Dolmades are a traditional dish in Greek and Middle Eastern cuisines. These grape leaves are stuffed with a mixture of rice, herbs, and sometimes meat, then rolled into small cylinders and either boiled or steamed. Dolmades can be served warm or cold and are often paired with tangy lemon sauce or creamy tzatziki.

The name “Dolma” comes from the Turkish word meaning “to stuff.” While versions of Dolmades exist across many cultures, the Greek stuffed grape leaves recipe stands out for its use of fresh ingredients and zesty Mediterranean flavors.

Ingredients for Greek Stuffed Grape Leaves (Dolmades)

To make Greek stuffed grape leaves, you’ll need the following ingredients:

For the Filling:

• 1 cup uncooked white rice (short or medium-grain)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup olive oil
• Juice of 1 large lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Grape Leaves:

• 1 jar (16 oz) grape leaves, drained and rinsed
• 3 cups water or vegetable broth

Optional (For Meat-Filled Dolmades):

• 200g (7 oz) ground beef or lamb

For Serving:

• Lemon wedges
• Tzatziki sauce (optional)

How to Make Dolmades: Step-by-Step Instructions

1. Prepare the Grape Leaves

• If you’re using jarred grape leaves, rinse them under cool water to remove any brine. Carefully separate the leaves and trim off any tough stems.
• Place the grape leaves in a large bowl of warm water and let them soak for about 10 minutes. This softens the leaves and makes them easier to roll.

2. Make the Filling

• Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and garlic and sauté until soft and translucent, about 5 minutes.
• Add the uncooked rice, stirring to coat it in the oil. Cook for 2-3 minutes until the rice is slightly toasted.
• Stir in the parsley, dill, mint, salt, and pepper. Add the lemon juice and 1/2 cup water. Let the mixture simmer for 5 minutes, stirring occasionally.
• If you’re making meat-filled Dolmades, add the ground beef or lamb and cook until browned.
• Remove the skillet from the heat and allow the filling to cool slightly.

3. Roll the Dolmades

• Lay a grape leaf smooth side down on a clean surface. Place about 1 tablespoon of filling near the base of the leaf.
• Fold the sides of the leaf over the filling, then roll it up tightly like a small burrito. Be careful not to overstuff the leaves, as the rice will expand during cooking.
• Repeat this process with the remaining grape leaves and filling.

4. Cook the Dolmades

• Arrange the rolled Dolmades snugly in a large pot, seam-side down. Layer them in a single or double layer, depending on the size of your pot.
• Pour 3 cups of water or vegetable broth over the Dolmades until they are just covered.
• Place a heatproof plate on top of the Dolmades to keep them submerged during cooking.
• Cover the pot with a lid and simmer over low heat for 35-40 minutes, or until the rice is fully cooked and tender.

5. Serve and Enjoy

• Carefully remove the Dolmades from the pot and let them cool slightly.
• Serve with lemon wedges and a drizzle of olive oil. For an extra touch, pair them with creamy tzatziki sauce.
• Dolmades can be served warm or cold, making them perfect for any season.

How Many People Does This Recipe Serve?

This Greek stuffed grape leaves recipe serves 4-6 people as an appetizer or side dish. If served as a light main course, it will serve approximately 4 people.

Nutrition Facts for Dolmades

The following nutrition information is an estimate per serving (based on 6 servings):

• Calories: 190 kcal
• Protein: 4g
• Carbohydrates: 25g
• Fat: 8g
• Saturated Fat: 1g
• Fiber: 2g
• Sodium: 400mg

If you include ground meat in the filling, the calorie count will increase to approximately 250 kcal per serving.

Tips for Making Perfect Dolmades

1. Don’t Overstuff: Leave room for the rice to expand during cooking to avoid tearing the grape leaves.
2. Use Fresh Herbs: Fresh parsley, dill, and mint bring the best flavors to this dish.
3. Keep Them Submerged: Using a plate to weigh down the Dolmades while they cook ensures even cooking and prevents unrolling.
4. Let Them Rest: Allowing the Dolmades to cool slightly helps the flavors meld together beautifully.