Authentic home cooking from Greece, with US measurements. 
Dolmades with Grape Leaves and Avgolemono Sauce
It may be fall and the grapevine leaves are dry, but I planned ahead in the spring when the leaves were tender—I picked them and froze them. Now that I needed them, I just took them out of the freezer and used them to make delicious dolmades. This is truly one of the best dishes in Greek cuisine. They may take a bit of effort, but every bit is worth it.
Dolmades with Grape Leaves and Avgolemono Sauce
It may be fall and the grapevine leaves are dry, but I planned ahead in the spring when the leaves were tender—I picked them and froze them. Now that I needed them, I just took them out of the freezer and used them to make delicious dolmades. This is truly one of the best dishes in Greek cuisine. They may take a bit of effort, but every bit is worth it.
Open in Cookpad AppSteps
- 1
If you have frozen grape leaves, take them out of the freezer about an hour before making the dolmades. For preparation instructions, see the recipe for frozen grape leaves at https://cookpad.wasmer.app/gr/r/22570391
- 2
Prepare the filling. In a large bowl, combine the ground beef, onion grated on the coarse side of a grater, finely chopped dill and parsley, and all the other filling ingredients. Mix well by hand.
- 3
Place a grape leaf on a cutting board. If the leaf is small, use two together. Trim off the stem if needed. Take some filling, shape it into a log, and place it at the edge of the leaf. Fold in the sides, then roll up tightly.
- 4
Arrange the dolmades snugly in a large pot. Add the olive oil, salt, pepper, lemon juice, and enough water to cover them well. Place a heatproof plate or lid on top to keep them from unraveling. Make sure the plate allows steam to escape, either by leaving space around the edges or using one with holes.
- 5
Simmer with the pot covered until the dolmades are cooked through. I cook them for 15 minutes in a pressure cooker. When done, remove from heat.
- 6
Prepare the avgolemono sauce. Carefully pour the cooking liquid from the pot with the dolmades into a small saucepan. It's helpful to have someone hold the plate in place while you pour out the liquid.
- 7
Dissolve the cornstarch in a little water and add it to the cooking liquid. Place over heat and stir constantly until it comes to a boil. Remove from heat. In a deep bowl, beat the egg white until lightly frothy. Add the yolk and beat again to combine. Gradually add spoonfuls of the hot liquid to the egg, whisking constantly to temper it. Once enough liquid has been added, pour the egg mixture back into the saucepan, stirring quickly.
- 8
Return the saucepan to the heat, stirring constantly until it just comes to a boil. Remove from heat.
- 9
Serve the dolmades on a plate and pour the sauce over them. Enjoy!
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