Dolmades (Greek Stuffed Vine Leaves with Meat)

No Greek feast is complete without Dolmades (Greek Stuffed Vine Leaves with Meat). This meat-filled version has tender vine leaves filled with a flavourful rice and beef mixture. They take a little time to prepare, but the result is always worth it.

Growing up, I remember picking vine leaves with my mum and aunty, carefully looking for the soft, light-green ones that made the best Dolmades. They’d point out the best leaves, reminding me that the lighter ones were always more tender. We’d fill a basket and either spend the afternoon making a fresh batch of Dolmades or blanching and freezing the vine leaves in portions to use at a later time.

Making Dolmades is a simple step-by-step process, and once you get the hang of rolling the vine leaves, it becomes second nature. The filling is a simple yet flavourful mix of rice, herbs and minced beef, gently cooked before being wrapped in the vine leaves. Each leaf is rolled snugly, then packed into a pot and simmered in a lemony broth until perfectly tender. The result? A dish that’s comforting, delicious and always worth the effort. This dish isn’t something we eat every day, but that’s what makes Dolmades a little extra special when we do get to enjoy them.

If you prefer the vegan/vegetarian version of Dolmades (Dolmades Yialantzi), you can find the recipe here.

Ingredients for Dolmades (Greek Stuffed Vine Leaves with Meat)

• Vine leaves / Grape leaves: I prefer the fresh vine leaves, if you are lucky enough to grow them or have a neighbour who grows them, as they have a milder flavour than the jarred ones soaked in brine. For fresh leaves, choose tender, soft, light-green leaves without blemishes. I blanch them and freeze in batches of 25 to enjoy year-round. If using jarred or packaged vine leaves, you can find them in Mediterranean stores, delicatessens, or the international aisle at supermarkets. Since they can be quite salty, rinse well and blanch briefly to reduce the briny taste.
• Minced/ground beef: For the filling, I prefer using minced beef as it provides a rich, savoury flavour that pairs perfectly with the rice and herbs. You could also use lamb if you prefer.
• Tomato paste and puree: Adds a lovely flavour to the filling that complements the beef and herbs in the Dolmades.
• Rice: Use short-grain rice, as it absorbs flavours well and becomes tender while still holding its shape.
• Herbs: Parsley and mint give the Dolmades a fresh aromatic flavour.
• Lemon Juice: Always use fresh lemon juice instead of bottled varieties to achieve the best flavour.
• Olive oil: Use extra virgin olive oil for the best flavour. It not only binds the ingredients together but also contributes a smooth texture to the filling, enhancing the overall taste of the Dolmades.

Ingredients for the Cooking Liquid

How to make Dolmades (Greek Stuffed Vine Leaves with Meat)

To Prepare Fresh Vine Leaves

If using vine leaves from a jar or packet soaked in brine, refer to the preparation instructions in the recipe.

1. Rinse fresh vine leaves well under cold water.

2. In a medium pot, bring water to the boil. Add salt and oil. Blanch the vine leaves for 1-2 minutes.

3. Remove from boiling water and strain.

4. Alternatively, you can place in a bowl of iced water, then strain.

Prepare the Filling for the Stuffed Vine Leaves

1. Finely dice the onion or place in a food processor.

2. Remove the stems from the parsley and mint.

3. Finely chop the parsley and mint, or place in a food processor.

4. Saute diced onions and cook for about 4-5 minutes, or until soft and transparent.

5. Add the minced/ground beef and cook until just browned.

6. Add the tomato paste, tomato passata and sugar and stir for 1-2 minutes.

7. Rinse and drain the rice.

8. Add the rice to the pan, stirring for 1-2 minutes.

9. Stir in the chopped parsley, mint, salt, pepper and 1 cup of water.

10. Sauté for 2-3 minutes, or until the water is absorbed, and set aside to cool slightly.

Assemble the Dolmades

1. Place vine leaf shiny side down. Spoon about a teaspoon of the filling onto the base of each leaf.

2. Fold the stem end over the filling.

3. Tuck in the edges.

4. Roll snugly, leaving room for the rice to expand.

5. Repeat with all the leaves.

6. To save time, lay out several vine leaves (5-6 at a time) and fill and roll them in batches.

To cook the Dolmades

1. Line the bottom of a large saucepan with any torn vine leaves.

2. Arrange the stuffed vine leaves seam side down in the saucepan, packing them closely together.

3. In a measuring jug, combine olive oil, lemon juice, salt and pepper and pour over the Dolmades.

4. Pour enough hot water until it just reaches the top layer.

5. Add additional hot water, if needed.

6. Place a large, inverted plate over the Dolmades to keep them submerged and maintain their shape during cooking.

7. Cover saucepan with lid. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is cooked and the leaves are tender.

8. Remove from heat and allow the pot to cool for 20 minutes to absorb any remaining liquid.

Serve the Dolmades warm or chilled, garnished with a squeeze of lemon juice. Enjoy with a side of Greek yoghurt or Tzatziki (Greek Yoghurt Dip).

Health Benefits of Dolmades (Greek Stuffed Vine Leaves with Meat)

Dolmades offer several health benefits.

1. Antioxidants: Vine leaves are packed with antioxidants like flavonoids, which help protect the body against oxidative stress and inflammation, supporting overall health and wellness.
2. Protein-rich: The minced beef provides a good source of protein, which is essential for muscle growth, repair and overall body function.
3. Healthy Fats: Olive oil, a key ingredient in Dolmades, contains monounsaturated fats, which are considered heart-healthy. It may help reduce inflammation and promote good cholesterol levels.
4. Rich in Fibre: Rice and the vine leaves themselves provide fibre, which is important for digestive health, helping to maintain healthy bowel movements and regulate blood sugar levels.
5. Vitamins and Minerals: The herbs (parsley and mint) in Dolmades add essential vitamins, including vitamin C, as well as minerals like iron and calcium. These nutrients help support the immune system, bone health and general well-being.
6. Low in Calories: When prepared in moderation with olive oil and lean meat, dolmades can be a relatively low-calorie dish, making them a good option for those looking to manage their weight while enjoying a flavourful meal.

Tips for making Dolmades (Greek Stuffed Vine Leaves with Meat)

Choose Soft and Tender Fresh Vine Leaves

When selecting fresh vine leaves, choose tender, soft, light-green leaves without blemishes for the best results. If the leaves feel tough, blanch them for an additional 5-10 minutes to achieve a softer texture; otherwise, your rice may cook perfectly while the vine leaves remain tough.

Rinse Jarred Vine Leaves

If you’re using jarred vine leaves, be sure to rinse them thoroughly to remove excess salt. Blanch them briefly in boiling water to reduce the briny flavour before using.

Don’t Overfill

When wrapping the Dolmades, don’t overfill the vine leaves. Leave a little room for the rice to expand as it cooks, preventing the leaves from tearing.

Roll in Batches

You can make the rolling process faster by working in batches, laying out several vine leaves at once.

Use a Plate to Weigh Down the Rolls

Placing a large, inverted plate over the stuffed vine leaves in the pot helps to keep them submerged in the cooking liquid and maintains their shape. This step is crucial for even cooking.

Let the Dolmades Rest

After cooking, allow the Dolmades to rest for at least 20 minutes before serving. This resting time helps the flavours meld and allows any remaining cooking liquid to be absorbed, resulting in a more flavourful dish.

Can I Prepare this Recipe Ahead of Time?

Definitely! This recipe does take a bit of time to prepare. You can prepare the filling ahead of time and blanch the vine leaves, then cool slightly and store both in the fridge. Alternatively, you could even roll the vine leaves and store them in the fridge until you’re ready to cook them.

Can I Freeze the Dolmades before Cooking?

Yes, you can roll the Dolmades and store them in an airtight, freezer-safe container. Freeze for up to three months. When ready to cook, thaw them in the refrigerator overnight, then cook as usual.

Storage

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave until heated through.

Dolmades (Greek Stuffed Vine Leaves with Meat)

5.0 from 8 votes

Course: Appetizers, Sides, MainCuisine: Greek

Servings

10

servings

Prep time

45

minutes

Cooking time

45

minutes

Yield

Approximately 140 stuffed vine leaves

Total time

1

hour 

30

minutes

No Greek feast is complete without Dolmades (Greek Stuffed Vine Leaves with Meat). This meat-filled version has tender vine leaves filled with a flavourful rice and beef mixture. They take a little time to prepare, but the result is always worth it.

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Ingredients

• To Prepare the Vine Leaves

• 150 fresh vine/grape leaves or 32 oz vine/grape leaves from a jar (Notes 1 and 2)

• water

• 1/2 teaspoon salt (for fresh vine leaves only)

• 1 teaspoon olive oil

• For the Filling

• 1 large onion

• 1/2 cup olive oil (125 ml / 4.2 fl oz)

• 500 grams minced beef (1.1 lb)

• 1 1/2 tablespoons tomato paste

• 1/4 cup tomato puree (60 ml / 2 fl oz)

• 1 3/4 cups short-grain rice (350 grams / 12.3 oz)

• 1/2 cup chopped parsley (6 tablespoons chopped)

• 1/4 cup chopped mint (3 tablespoons chopped)

• 1 1/2 teaspoons salt (adjust to taste)

• 1/2 teaspoon pepper (adjust to taste)

• 1 cup water (250 ml / 8.5 fl oz)

• Cooking Liquid

• 1/3 cup fresh lemon juice (80 ml / 2.7 fl oz) (Note 3)

• 1/2 cup olive oil (125 ml / 4.2 fl oz)

• 1 teaspoon salt (adjust to taste)

• 1/4 teaspoon pepper (adjust to taste)

• 4 cups hot water, approximately (1,000 ml / 33.8 fl oz)

Instructions

• To Prepare Fresh Vine Leaves
• Rinse vine leaves well under cold water.
• In a medium pot, bring water to the boil. Add salt and oil. (Note 4)
• Blanch the vine leaves for 1-2 minutes, turning leaves over halfway.
• Remove from boiling water and strain. Alternatively, you can place in a bowl of iced water, then strain.
• If the vine leaves you’re using feel tougher, you may wish to blanch them for an additional 5-10 minutes to achieve a softer texture.
• To Prepare Vine Leaves From a Jar or Packet Soaked in Brine
• Rinse vine leaves well under cold water.
• In a medium pot, bring water to the boil.
• Blanch the vine leaves in boiling water for 1 minute to help reduce the briny flavour.
• Remove from boiling water and strain. Alternatively, you can place in a bowl of iced water, then strain.
• Prepare the Filling
• Finely dice the onion or place in a food processor.
• Finely chop the parsley and mint, or place in a food processor.
• Heat ½ cup of olive oil in a frying pan over medium heat. Add diced onions and cook for about 4-5 minutes, or until soft and transparent.
• Add the minced/ground beef and cook until just browned.
• Add the tomato paste, tomato passata and sugar and stir for 1-2 minutes.
• Rinse and drain the rice. Add the rice to the pan, stirring for 1-2 minutes.
• Stir in the chopped parsley, mint, salt, pepper and 1 cup of water.
• Sauté for 2-3 minutes, or until the water is absorbed.
• Set aside to cool slightly.
• Assemble the Dolmades
• Trim any stems from the vine leaves if needed, then place each leaf shiny side down on a flat surface.
• Spoon about a teaspoon of the filling onto the base of each leaf (near where the stem was).
• Fold the stem end over the filling, then tuck in the edges and roll snugly, leaving room for the rice to expand.
• Repeat with all the leaves. To save time, lay out several vine leaves (5-6 at a time) and fill and roll them in batches.
• Line the bottom of a large saucepan with any torn vine leaves.
• Arrange the stuffed vine leaves seam side down in the saucepan, packing them closely together. Continue layering until all are in the pan. Depending on the size of your saucepan, you will create a few layers.
• To Cook the Dolmades
• In a measuring jug, combine olive oil, lemon juice, salt and pepper.
• Pour the cooking liquid over the Dolmades.
• Pour enough hot water until it just reaches the top layer. Add additional hot water if needed.
• Place a large, inverted plate over the Dolmades to keep them submerged and maintain their shape during cooking. Cover saucepan with lid.
• Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is cooked and the leaves are tender (take one out to check). (Note 5)
• Remove from heat and allow the pot to cool for 20 minutes to absorb any remaining liquid.
• Serve the Dolmades warm or chilled, garnished with a squeeze of lemon juice. Enjoy with a side of Greek yoghurt or Tzatziki (Greek Yoghurt Dip).

Recipe Video

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. When selecting fresh vine leaves, choose tender, soft, light-green leaves without blemishes for the best results. If the leaves feel tough, blanch them for an additional 5-10 minutes to achieve a softer texture; otherwise, your rice may cook perfectly while the vine leaves remain tough.
• 2. A 454 gram /16-ounce jar of vine/grape leaves in brine typically contains about 50 to 60 vine leaves. This can vary depending on the brand and how tightly the leaves are packed. The leaves are often folded or rolled up in the jar, so the count can also depend on their size and thickness.
  
• 3. Use freshly squeezed lemon juice rather than the lemon juice you buy in a bottle.
  
• 4. When cooking vine leaves, adding a bit of oil to the boiling water can help soften the leaves and keep them from sticking together.
• 5. At about 35-40 minutes, take one of the vine leaves out to check if the rice is fully cooked and the vine leaves are tender. If they need more cooking, tilt the saucepan slightly to see if any water remains at the bottom; if not, add about 1/2 cup more water and continue simmering until done.
  
• 6. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave until heated through.

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