Dolmades / Dolmadakia (Stuffed Vine Leaves)

  • Prep and Rolling - 40 minutes
  • Cooking - 50 minutes
  • Chilling - 2 hours
  • Servings: 5
  • Country: Greece
Small, neatly rolled Dolmades (vine leaf rolls) placed tightly next to each other, drizzled with olive oil.

Dolmades, in this vegetarian version called 'Yialantzi' (meaning fake, without meat), are primarily about the quality of the herbs and the delicacy of the rolling. The key is to use plenty of fresh dill and mint for the characteristic fresh flavour.

When rolling, ensure the rolls are firm but not too tight, as the rice will swell during cooking. The cooking technique, using a plate on top to keep the rolls from unraveling, is also essential.

Ingredients

I. For Filling and Cooking

  • 40 pcs Vine Leaves (preserved in brine)
  • 200 g Rice (medium-grain, e.g., Carolina)
  • 1 large pc Onion (yellow), finely chopped
  • 2 pcs Spring Onion, chopped
  • 0.5 bunch Fresh Dill, chopped
  • 2 tbsp Fresh Mint, chopped
  • 200 ml (half for filling, half for cooking) Olive Oil (extra virgin)
  • 3 tbsp Lemon Juice
  • 400 ml Water (hot)
  • 1 to taste Salt and Black Pepper

Instructions

Step 1: Prepare Leaves and Rice

Remove vine leaves from the brine and rinse thoroughly under cold running water to remove excess salt. Let them drain. Set aside any torn or very small leaves to use on the bottom of the pot.

Rinse the rice and let it drain. Finely chop the onion and spring onion. Chop the herbs.

Step 2: Prepare the Filling

Heat half of the olive oil (approx. 100 ml) in a large pan. Sauté the onion and spring onion until translucent. Add the rice and toast it briefly (about 1 minute).

Remove from heat and stir in the chopped dill, mint, salt, and pepper. You do not need to cook the rice; it will simmer inside the leaves.

Step 3: Rolling the Dolmades

Place a leaf shiny side down on your work surface (veins facing up). Trim off the stem if present.

Place about 1 tsp of rice filling at the base of the leaf, near where the stem was. Fold the sides of the leaf over the filling, and then start rolling from the bottom up, tightly and compactly, to form a small cylinder. Do not roll too tightly, to allow the rice room to swell.

Repeat until all leaves or filling are used.

Step 4: Cooking

Line the bottom of a heavy-bottomed pot with the reserved torn leaves (this prevents scorching).

Arrange the Dolmades tightly next to each other in circular rows, in one or more layers. Ensure they are packed firmly.

Pour over the remaining olive oil (100 ml), lemon juice, and hot water until the rolls are just covered. Place a heavy plate on top to weigh down the rolls and prevent them from unraveling.

Bring to a boil, reduce heat to the lowest setting, cover the pot, and simmer for 40–50 minutes until the rice is tender and has absorbed the liquid.

Step 5: Serving

Remove the pot from the heat and allow the Dolmades to cool completely in their liquid. This ensures they remain tender and juicy. Remove the plate and drain any excess liquid.

Serve cold. Traditionally served with a dollop of Greek yogurt or Tzatziki and fresh mint.