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Dolmadakia (Stuffed Grape Leaves)
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Greece Authentic home cooking from Greece, with US measurements.
Originally published on Cookpad Greece as Ντολμαδάκια
A picture of Dolmadakia (Stuffed Grape Leaves).

Dolmadakia (Stuffed Grape Leaves)

matenia
matenia @cook_8457181
,

Dolmadakia (Stuffed Grape Leaves)

matenia
matenia @cook_8457181
,
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Ingredients

About 90 dolmadakia
  1. 12–14 oz grape leaves (350–400 grams)
  2. 2onions, finely chopped
  3. 1 cupolive oil (240 ml)
  4. 1 bunchdill
  5. 1 bunchparsley
  6. 2 cupsCarolina rice (about 14 oz or 400 grams)
  7. 1/2 cuplemon juice (120 ml)
  8. 3.5 ozpine nuts (100 grams)
  9. Salt and pepper
  10. Avgolemono (Egg-Lemon Sauce)
  11. 3egg yolks
  12. 2heaping tablespoons cornstarch
  13. 1vegetable bouillon cube
  14. 1 tablespoonmargarine or butter
  15. Juice of 1 lemon
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Steps

  1. 1

    Sauté the two onions in 1 cup olive oil.

  2. 2

    Add the finely chopped parsley and dill.

  3. 3

    Add the rice, 2 cups water (480 ml), pine nuts, salt, and pepper.

  4. 4

    Let it simmer, then add 1/2 cup lemon juice at the end.

  5. 5

    Roll the dolmadakia and simmer them with 2 1/2 cups water (600 ml) and 1/2 cup olive oil (120 ml).

    A picture of step 5 of Dolmadakia (Stuffed Grape Leaves).
  6. 6

    For the avgolemono, bring 2 cups water (480 ml) to a boil with the vegetable bouillon cube.

  7. 7

    Meanwhile, mix the cornstarch with the egg yolks and 1/2 cup water (120 ml).

  8. 8

    Pour the mixture into the boiling water, whisking well.

  9. 9

    Once thickened, add the margarine or butter and the juice of 1 lemon.

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matenia
matenia @cook_8457181
Published in the US on August 13, 2025 14:01
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