Ingredients
Grape Leaves
- 60-70 fresh grape leaves (or a 16 oz jar—stems removed)
Filling
- 1 cup extra virgin olive oil (plus 1 tablespoon for sautéing)
- 4 spring onions, sliced (or 1 finely diced onion)
- 1 ripe tomato, finely diced or grated, juices included
- ½ cup fennel fronds, finely chopped
- 2 cups Carolina rice
- ½ cup finely chopped fresh mint
- ½ cup finely chopped dill
- 2 cups vegetable broth (optional, or water)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Yogurt Sauce
- 1 lb Greek yogurt
- 1 tablespoon extra virgin olive oil
- ½ cup finely chopped fresh dill
- ½ cup finely chopped fresh mint
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for serving
- Lemon wedges, for serving
Instructions
- Prepare Grape Leaves: If using fresh leaves, boil them in salted water for 2-3 minutes, then transfer to ice-cold water and drain. Remove stalks and thick nerves with a sharp knife. If using jarred leaves, rinse them thoroughly in cold water and drain well.
- Sauté Onions and Rice: Heat 1 tablespoon olive oil in a medium saucepan. Add the sliced spring onions and rice, sautéing for 3-4 minutes until lightly translucent and aromatic.
- Mix Filling: In a large bowl, combine the sautéed rice and onions with dill, mint, fennel, diced tomato with juices, ½ cup olive oil, sea salt, and freshly ground pepper. Stir thoroughly to mix all ingredients well.
- Prepare Pot Base: Line the bottom of a large pot with three layers of grape leaves to prevent sticking and add flavor.
- Stuff and Roll Grape Leaves: Place about one tablespoon of filling onto the center of each leaf. Fold the bottom edges over the filling, then fold left and right sides inward, rolling tightly to form a cigar-shaped dolmadakia about 2 inches long and ½ inch thick.
- Place Dolmadakia in Pot: Arrange rolled leaves seam-side down in the prepared pot, packing them tightly and placing multiple layers if needed.
- Cook Dolmadakia: Drizzle remaining ½ cup olive oil over the rolls. Add warm water or vegetable broth to just cover them. Place an upside-down plate on top to keep them submerged. Bring to a simmer over medium heat, then reduce heat to medium-low. Cover and cook gently for about 45 minutes until rice and leaves are tender.
- Cool: Remove the pot from heat and let the dolmadakia cool in the pot to set their shape and develop flavors.
- Prepare Yogurt Sauce: Mix Greek yogurt with chopped dill, mint, a tablespoon of olive oil, and freshly ground pepper in a bowl until smooth and well combined.
- Serve: Serve dolmadakia at room temperature or chilled, drizzled with extra olive oil and accompanied by lemon wedges and the fresh yogurt sauce for dipping or topping.
Notes
- Spring onions can be substituted with one finely diced regular onion if needed.
- Vegetable broth can be used instead of water for more flavorful cooking liquid, but adjust quantity as needed to prevent sogginess.
- Rolling dolmadakia tightly helps keep them intact during cooking.
- The upside-down plate keeps the rolls submerged to ensure even cooking.
- Dolmadakia can be stored in the refrigerator and taste even better after a day as flavors meld.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
