Stuffed Grape Leaves (Dolmadakia)

Name: Stuffed Grape Leaves (Dolmadakia)
Total time: 18000 s
Yield: 70 pieces
Cuisine: American
Ingredients: 70 grape leaves; 3 cups Carolina rice; 1 cup olive oil; 5 green onions; 1 bunch dill; 3 tablespoons dried mint; Salt, pepper; 1 lemon

Ευφροσύνη @Sasso

Stuffed grape leaves require patience when wrapping, but the process is both a challenge and a game. They can be eaten hot or cold and are always a hit.

Ευφροσύνη @Sasso

Stuffed grape leaves require patience when wrapping, but the process is both a challenge and a game. They can be eaten hot or cold and are always a hit.

Saved

Ingredients

2.5 hours

70 pieces

70grape leaves
3 cupsCarolina rice
1 cupolive oil
5green onions
1 bunchdill
3 tablespoonsdried mint
Salt, pepper
1lemon

Saved

Steps

2.5 hours

1

Submerge the grape leaves in boiling water for 2 minutes. If you have stored them from the summer like I did, take them out of the freezer and let them thaw.
2

Sauté the finely chopped green onions in a deep pan with half a cup of olive oil, then add the rice, which has been rinsed beforehand. Add only one glass of water because we don't want the rice to soften too much. Cook until the liquid is absorbed, and towards the end, add salt, pepper, mint, and finely chopped dill.
3

Place a grape leaf shiny side down on a plate and put a teaspoon of filling in the center, depending on the size of the leaf. Fold the edges and roll it up.
4

For the leaves that couldn't be wrapped because they might have torn, layer them at the bottom of a pot, preferably with a heavy bottom. Layer the stuffed grape leaves, add the remaining olive oil, and water until covered.
5

Slice the lemon and place the slices over the leaves in a layer, then place an inverted plate on top of the pot.
6

Simmer on low heat for 45-60 minutes. After the first 30 minutes, open one stuffed grape leaf to check if the rice has softened. If it's still hard and the water is running low, you may need to add a little more water. Enjoy!