Mum's Dolmathes (Stuffed Grape Leaves)

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

These are a different version of dolmathes, already posted by Evelyn #59756. Its the way my mum makes them.

Ingredients Nutrition


  1. Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
  2. Wash and drain the rice.
  3. Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil.
  4. Rinse the leaves under running water and blanch in boiling water for 2 minutes.
  5. Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
  6. Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
  7. Serve cold as an appetizer or as a full vegan dinner with a salad.
  8. Nice served with a dollop of Greek yogurt on top.


Most Helpful

Yum! Very different to the way my mother makes them but still very yummy. They take a little time to make but the effort is worth it at the end. My mother also places a plate on top of the Dolmas while it's cooking not to allow the rice too expand to much. Thank you Katia

Chef floWer January 05, 2009

I made this recipe for PAC Spring 2008. I had only had dolmathes with a meat and rice filling before this. I made a Greek meal for friends who are vegetarians and I wanted them to be able to enjoy all the dishes, so I decided to make this version. The recipe is so flavourful that I did not even miss the meat. Thank you Katia for posting this delicious recipe!

J. Ko May 09, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a