Stuffed Vine Leaves, Dolmades gluten-free
Preparing stuffed grape leaves is labor-intensive, but the homemade version far surpasses any canned variety. Dolmades, also known as stuffed vine leaves, are aromatic and uniquely flavored, filled with simple, wholesome ingredients. Our family recipe combines rice, ground beef, fresh herbs, and spices. Perfect as an appetizer, snack, or meal, they can be served warm, at room temperature, or cold. Though time-consuming, making dolmades is worth the effort for the delicious results! Let's start cooking!
Growing up, my mum made cabbage dolmades year-round since grape vine leaves were only available in summer. However, my father’s favorite version used grape leaves. When summer arrived, he’d go to the garden to collect the leaves from a vine grown specifically for this purpose. His love for dolmades was evident in this dedicated effort.
When making dolmades, it’s important to use tender, young, and high-quality vine leaves. Fresh leaves should be a bright light green. If using bottled leaves, they might be tough and need extra boiling time before assembly.
Dolmades can be stuffed in various ways. During fasting, we use a mixture of rice, vegetables, and herbs. In some parts of Greece, vegetarian dolmades may include pine nuts and sultanas. I’m sharing my favorite version, taught by my parents, which is a perfect parcel of meat, vegetables, rice, and herbs. Simply divine! Enjoy x
Step-by-step photos are all below. Please take the time to read first. Happy Creating!
Grape Vine Dolmades
INGREDIENTS
60 fresh grape vine leaves or preserved vine leaves
500g beef mince 1/4 cup short / medium grain rice 1/4 cup basmati / long grain rice 2 medium zucchini grated 3 stems finely chopped green onions
1 onion grated 1/2 cup finely chopped parsley 1/2 cup finely chopped fennel 1 egg Sea salt
Freshly ground pepper
2 tablespoons extra virgin olive oil + extra
Juice of 1 lemon
Pot:
30cm wide heavy base pot with lid
Serving Suggestions:
Feta, Olives, Tomatoes, Cucumber
Optional:
Serve with a large glass of cold water with ice cubes and ½ shot of ouzo. OPA!
INSTRUCTIONS
1. Prepare your filling. In a large bowl add the beef mince, both varieties of rice, zucchini, onion, green onions, parsley, fennel, egg, sea salt and pepper. Mix well by hand
2. Prepare the grapevine leaves. Cut off any tough stems by cutting a V around the stem.
Bring a pot of water to boil. Place on the bench beside the pot a large bowl of icy cold water.
Place 10 or so leaves at a time into the simmering water until they have changed colour (approximately 40 seconds).
3. Remove the leaves with a mesh strainer and place them straight into the icy water.
They will remain here until you need to assemble the dolmades.
4. Place a layer of vine leaves on the bottom of the wide base pot you will be cooking the dolmades in (this prevents them from sticking (see photo below).
5. To fill and roll the leaves, gently separate one leaf from the icy water and place it on the work surface (veins facing up).
Place a level tablespoon amount of filling at the bottom where the stem would usually join the leaf.
6. a.Fold up from the bottom of the leaf covering the filling,
b.Then fold each side inwards
c.Then continue rolling stem to tip
7. Roll firmly but not too tight, as there is a need for room for the rice to expand. Repeat.
8. Add the dolmades, one at a time next to each other (packed closely but not squashed. This prevents them from unrolling during cooking) in the pot, creating the first layer. When the first layer is complete, continue a second layer until they are all done.
9. Drizzle the 2 tablespoons of olive oil all over and then place a heavy plate upside down on top of them to keep them in place as they cook. The plate should fit snuggly in the pot.
10. Pour enough boiling water over the dolmades to cover them and most of the plate. Cover with the pot lid and place over high heat until boiling. Then reduce heat to a simmer and cook for 50 minutes.
11. Once cooked, allow cooling for 15 minutes, and then with a fork to help you, carefully lift up plate. Caution as it still may be hot.
12. With a spoon, remove one dolma at a time and place it onto platter.
Drizzle extra virgin olive oil, and lemon juice and season with a little sea salt and pepper. These can be served warm or cold.
Some like to serve them with Greek yogurt, however, they also go very nicely with feta, olives, and tomatoes.
Margaret Pahos @CreateCookShare
Comentarios