🇬🇷 Greece · Food
Dolmades: Vegetarian Stuffed Grape Leaves with Herbs
By eatmundo · July 7, 2026
🇬🇷 GRDolmades, or dolmadakia, are iconic Greek appetizers featuring tender vine leaves meticulously stuffed with a fragrant mixture of rice, fresh herbs like dill and mint, and a hint of lemon. Slowly simmered until perfectly cooked, these bite-sized rolls are a refreshing and utterly delicious meze.
Ingredients
check them off as you prepareHow to Make It
- 1
If using fresh grape leaves, blanch 50-60 large fresh grape leaves in boiling water for 2-3 minutes until pliable, then rinse with cold water and pat dry. If using jarred leaves, rinse thoroughly to remove brine. Trim any tough stems.
- 2
In a large bowl, combine 200g (1 cup) long-grain rice (rinsed), 1 finely chopped medium onion, 0.5 cup chopped fresh dill, 0.25 cup chopped fresh mint, 0.25 cup chopped fresh parsley, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 cup olive oil. Mix well.
- 3
Lay a grape leaf flat, shiny side down, with the stem end facing you. Place about 1 tablespoon of filling near the stem. Fold the bottom edge over the filling, then fold in the sides, and finally roll tightly upwards into a neat cylindrical parcel. Don't overfill, as the rice will expand.
- 4
Line the bottom of a wide, heavy-bottomed pot (approx. 24-26cm / 9-10 inches diameter) with any torn or smaller grape leaves. Arrange the rolled dolmades tightly in concentric circles, seam-side down, in layers. This keeps them secure during cooking.
- 5
Pour 0.5 cup olive oil over the dolmades. Add 500 ml (2 cups) vegetable broth and 0.25 cup fresh lemon juice. Place a heatproof plate directly on top of the dolmades to keep them submerged.
- 6
Bring the liquid to a boil, then reduce heat to low, cover the pot tightly, and simmer for 45-60 minutes, or until the rice is tender and has absorbed most of the liquid. Check after 45 mins; if dry, add a little more hot broth.
- 7
Remove from heat and let the dolmades rest in the pot, covered, for at least 30 minutes before serving. This allows the flavors to deepen and the leaves to set. Serve warm or at room temperature, often with a dollop of tzatziki or a lemon wedge.
Frequently Asked Questions
Can I use canned grape leaves?+
Yes, canned or jarred grape leaves are perfectly fine and widely used. Just ensure you rinse them very well under cold water to remove excess brine before using.
My dolmades are falling apart. What did I do wrong?+
This usually happens if they weren't rolled tightly enough or if they were simmered too vigorously. Ensure they are packed snugly in the pot and covered with a plate to keep them pressed down.
Can I add meat to this recipe?+
Yes, for a meat version (yemistes dolmades), replace half of the rice with 250g (0.5 lb) minced beef or lamb, adjusting seasonings as desired.
How long can I store leftover Dolmades?+
Leftover dolmades can be stored in an airtight container in the refrigerator for up to 3-4 days. They are delicious served cold the next day.
🇬🇷 GRMundo Match
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