- 39
- 30 mins
- 90 mins
Ingredients
- 40-45 grape leaves, wild picked, or store bought
- 1 pound ground beef
- 1 cup of either Arborio, or long-grained rice
- 2 tablespoons tomato paste (Optional)
- 1 onion chopped
- 1-2 tablespoons crushed mint leaves
- Salt and pepper to taste
- 1-2 eggs
- 1-2 tablespoons lemon juice
- 2-3 tablespoons olive oil
- 3 cups water
- Juice of 1-2 lemons
- 1-2 eggs beaten
Preparation
Step 1
Preparing the Grape Leaves and Stuffing Mixture
Give the leaves a quick rinse, and carefully twist off the stems. The leaves can be placed in a large stockpot to boil for approximately 8-10 minutes.
Pour off as much of the water, as possible, without disturbing the leaves, and fill up the same pot with cold water, so that the leaves can cool down.
The rest of the ingredients, aside from the water, and egg wash, can be combined in a bowl. Alternatively, the onions, tomato paste, and rice can be gently sautéed in a pan, for a few minutes, and the egg, meat, and seasonings added to the pan, when it has been removed from the heat.
Remove the grape leaves from the water, one or two at a time, and hang them off the rim of the stockpot. This will help to streamline the stuffing process.
Place a leaf in one hand, with its underside facing up. Next, add a teaspoon of the stuffing in the center of the leaf. Fold down the top edges of the leaf down over the mixture. Then, fold over each side. Finally, roll down the leaf from top to bottom, taking care not to wrap it too tightly. Place the dolmada on a plate.
Repeat the process until there is no more stuffing. It is best to have a few leftover leaves, as these can be placed at the bottom of the stockpot, in order to prevent the dolmades from burning.
Cooking Dolmades on a Stovetop
Wash and dry the same stockpot, if desired, and gently place the dolmades, side by side, in a circular pattern; starting from the center of the pot. A second layer can also be placed on top. Add in enough water to just cover them, and add a little olive oil.
Bring to a boil, and reduce to a simmer. Make sure to add water, as needed. Allow them to gently cook for approximately one-and-a-half hours, or until a dolmada can be easily cut in half with a fork. The rice, and meat, must be properly cooked.
When the dolmades are done, turned off the heat, and prepare the egg and lemon wash. In a small bowl, beat the egg white until fluffy. Add in the yolk, and lemon juice, and continue beating for a few more seconds. Pour the mixture all over the dolmades, and allow them to set for about 10 more minutes.
Dolmades can be served hot, as a main dish, or cold, as an appetizer or snack.