BEST Dolma: Stuffed Grape Vine Leaves with Meat

5 from 1 vote

BEST Dolma: Stuffed Grape Vine Leaves with Meat

After we picked and canned grape leaves from our vineyard in Crete, my mom and I made THE BEST dolma. These stuffed grape leaves with meat and rice are one of the best Mediterranean foods. If you’ve ever struggled with torn leaves, bland filling, or rolls that fall apart, don’t worry — I’ve got all the tips you need to make the best Greek dolmades recipe at home.

Prep Time1 45

Cook Time55

Resting time20

Total Time3

Course: Appetizer, Main Course, Meze, Side Dish

Cuisine: Greek, Mediterranean, Middle Eastern, turkish

Diet: Gluten Free

Servings: servings (main dish)

Calories: 534kcal

Author: Makos

Ingredients

For the dolma filling:

1.1 lb ground meat half pork, half beef
1 onion grated
2 tablespoons lemon juice
1.5 teaspoons Salt see note#1
1 tomato grated
½ bunch fresh parsley finely chopped
½ cup short-grain rice rinsed well, see note#2
Black pepper to taste
¼ cup olive oil
1 egg optional – most people skip it

For assembling and cooking:

1 jar grape leaves about 100–120 leaves per jar 32oz
Chicken broth or water enough to cover the dolma
¼ cup olive oil
1 tablespoon lemon juice

US Customary - Metric

Instructions

If using fresh leaves: Bring a large pot of water to a boil and dip small batches of leaves for 5–30 seconds just until pliable (time depends on the tenderness of the leaves). Transfer to a large bowl with cold water to stop cooking and drain well.
👉 Blanching softens the leaves so they can be rolled easily. It also preserves their color.
If using grape leaves from a jar, transfer them to a bowl with cold water and gently separate them. If they're in brine, rinse a few times to get rid of excess salt.
Make the dolma filling: In a large bowl, transfer the ground meat, the grated onion, the salt, the lemon juice, the tomato, the parsley, the rice, the pepper, the olive oil and the egg (if using). Mix well until combined.
👉 Rub the onion with the salt and the lemon juice to tone down the sharp onion smell and flavor.
👉 You don't have to sauté the meat or the onion.
Place torn or tough leaves at the bottom of the pot to prevent sticking or burning.
Take one leaf and lay it flat with the vein side up. Place a spoonful of the filling near the stem and cover with part of the leaf near the stem.
Fold the sides over filling, and roll from stem to tip. Rolling should be done with medium pressure, not too tight but not too loose also. They need room to expand as the rice cooks.
👉 You can save time is you lay the leaves in batches, then add the filling and roll them.
Arrange the dolma relatively packed, seam-side down. Pour the olive oil and enough chicken broth to the pot to just cover them.
Place an inverted heat-safe plate over the dolmas to keep them from unrolling during cooking.
Cover and bring to slow boil. From the time it starts simmering, reduce the heat to keep th eslow simmer and cook for 45-60 minutes until tender. Start checking them at the 45-minute mark. During cooking, keep an eye on the pot and add a splash of hot water if the liquid level drops, to keep the dolmas moist and prevent them from drying out.

Video

Notes

Note #1: Increase the salt if you use water or a low salt broth.

Note #2: Short grain rice such as Carnaroli, Arborio or Carolina as we call it in Greece.

Adjust the amount of filling based on leaf size. For grape leaves around 12x12 cm, use about 10 grams of filling per leaf.

Wrapping time: Give yourself 60–90 minutes for rolling, depending on your speed and the number of dolmas. Making them with company helps!

Don't miss this Troubleshooting guide ⬇️ below with the most common problems when making dolma and how to fix them!

Storage and Reheating:

Refrigerate: Store the dolma in an airtight container for up to 4 days.
Freeze: Place in a single layer, freeze until solid, then transfer to a freezer bag for up to 3 months.
Reheat: Warm in a covered dish with a splash of water in the oven or microwave.

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