Dolmadakia ( Stuffed Grape Leaves)

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READY IN: 1hr 25mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In saucepan heat 1 cup water to boiling;add rice.
  • Return to boiling and cover; reduce heat.
  • Simmer 10 minutes;drain.
  • In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
  • Remove leaves from jar and unroll; rinse in warm water and drain.
  • Cut off stems and place leaves underside up, with stem ends toward you.
  • Spoon a heaping teaspoonful of rice filling near the stem end of each.
  • Fold lower edge of leaf over filling to cover.
  • Fold in sides and roll up from stem end.
  • *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
  • Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
  • Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
  • Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
  • Heat water to boiling;cover and reduce heat.
  • Simmer about 45 to 50 minutes.
  • Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
  • Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
  • To serve, arrange on a platter with feta cheese and Greek olives.
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