Living in Washington wine country we’re surrounded by beautiful vineyards and wineries. While the grapes from the vineyards make great wine, the grape leaves can be used in cooking, specifically stuffed grape leaves can be made with any number of ingredients.
The word Dolma’ or ‘Dolmades’ (the plural of Dolma) translates to stuffed vegetables. The term dolma typically refers to stuffed grape leaves. It’s believed that dolma was developed by ancient Greeks and Persians, it was originally as a dish of vine leaves stuffed with fruits, nuts, meats, and rice.
How they stuffed and spiced makes all the difference between a great Dolma and an okay Dolma.
Grape leaves are best when they’re picked from grape vines in early summer, while they are still tender and unsprayed. Grape leaves thicken and toughen as the sun ages them.
Select young whole, medium-size leaves (4- to 5-inches wide) with a good light green color and no holes. Avoid fuzzy thick leaves which will be chewy.
Thoroughly rinse the grapes leaves in cold water and then drain. Be sure to remove stems.
Fresh grape leaves should be blanched before using. Soak them in very hot water for 15 minutes to soften the leaves or blanch grape leaves in a brine until they are soft (the time will depend on the leaves – fresh ones will only take a minute).
After blanching, plunge the leaves into ice water. Drain and dry the leaves with paper towels. This last step helps to set the color in the leaves.
Store leaves between layers of paper towels in air-tight resealable plastic bags and freeze until ready to use.
Of course you can always make stuffed grape leaves with jarred grape leaves, but they are so much yummier when you use freshly picked grape leaves of the vine.
You’re gonna love it!
Prep Time: 1 Hour and 40 Minutes
Serves: Makes about 40 pieces
Vegetarian/Vegan Version Recipe Ingredients:
40-50 Fresh grapeleaves or (1 16-Ounce jar grape leaves)
6 Tbsp extra virgin olive oil, plus 1 tbsp for drizzling
4 Scallions, minced
⅓ Cup fresh mint, minced
⅓ Cup fresh parsley, minced
3 Cloves garlic, peeled and minced
1 Cup Arborio Rice, rinsed and drained
2 Cups water
1 Teaspoon Sea Salt
¼ Teaspoon freshly ground Black Pepper
½ Teaspoon lemon zest, grated
2 Cups hot water
Juice of 1 lemon (approx. 3 tbsp)
Recipe Steps:
Step 1 - Prepare Grape Leaves
For Fresh leaves: Follow steps described above.
For Jarred Leaves: Drain grape leaves, then place them in a large bowl of cold water and soak for 5-10 minutes. Drain and pat dry. Trim away any thick ribs.
Stack the leaves shiny side down into piles.
Step 2 – Prepare Filling
Heat olive oil in a large sauté pan over medium heat. Add the scallions, mint, and parsley; sauté for 2 minutes or until the scallions are soft. Add the garlic and sauté for an additional 30 seconds.
Add the rice and stir-fry in the sautéed vegetables and herbs for 1 minute.
Add the water, salt, pepper, and lemon zest; stir to mix.
Cover, reduce heat to low and simmer for 10 minutes or until the rice has softened and plumped. Remove from heat, uncover and allow to cool.
Step 3 – Roll, Steam, and Serve
When the rice has cooled enough to handle, spoon about 2 teaspoons on each grape leaf (don’t over stuff); fold the sides of each leaf over the filling and then roll it from the bottom to the top.
Repeat with each leaf. Try to roll each leaf neatly so the stuffing doesn’t fall out.
Use a few torn leaves to cover the bottom of a heavy pot. Place the stuffed dolmades into the pot in concentric circles, starting on the outside.
Make a second layer if necessary.
Pour the hot water and lemon juice over the dolmades. Drizzle with remaining olive oil.
Place a snug fitting up-turned plate over the top of the dolmades to keep them submerged.
Cover the pot and bring to a boil. Reduce heat and simmer for 1 hour. Turn off the heat and let them rest for 10 minutes or so before serving.
Optional Mediterranean Lemon Sauce (Makes 1 Cup)
Ingredients:
1 Cup hot chicken, fish, or vegetable stock
3 Large whole eggs
1/4 Cup freshly squeezed lemon juice
Step 1 - Whisk Eggs and Lemon Juice
Whisk eggs in double boiler or stainless bowl (that will set over simmering pot of water to create a double boiler) until pale and frothy. Whisk in lemon juice.
Step 2 – Heat and Add Stock
Bring stock to a boil and remove from heat 1 minute before using.
Slowly whisk in hot stock or broth to temper (bring up temperature of) eggs. Place bowl over (not in) simmering water or pour back into saucepan that held broth. Simmer sauce over low heat. Whisk sauce until visibly creamy and thickened, 6 to 10 minutes, and remove from heat.
Step 3 – Serve or Refrigerate Overnight
Taste sauce and season with salt, if necessary. Use sauce immediately or keep warm for up to 30 minutes. Or, chill overnight and bring to room temperature or warm gently in double boiler over simmering heat.