Dolmades (Stuffed Grape Leaves)
Classic lamb and rice dolmades with tips for jarred grape leaves, baking at 350°F, freezing and reheating for best flavor.
Also known as Byzantine Dolmathes or Dolmadakia Yialantzi. The original recipe I had was in the 1980 National Lamb Promotion Cookbook and was written by Dolores Atiyeh (Mrs. Vic), wife of the then-Governor of Oregon. I have modified it quite a lot but it was what gave me a start. Everybody loves these dolmades. And they are super reheated after freezing!
My version uses several Spice House products: grape leaves, freeze-dried shallots, freshly ground black pepper, and ground coriander.
Submitted by: Heather Anne from Milwaukee, WI
Yield: Makes 40-50 rolls about the size of a big thumb.
- Soak jarred grape leaves in cold water, rinse out the brine, and fill with a mix of cooked short-grain rice and seasoned ground lamb.
- Layer dolmades tightly in a pot over chicken wing pieces, cover with hot water, and bake at 350°F for 1 hour; add lemon and shallots in the last 15 minutes.
- Freeze leftovers up to 6 months. Reheat gently in a flavored broth for best texture and flavor.
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Preparation Instructions:
Make rice a day ahead of time. Use 1½ cups Botan Extra Fancy Calrose Medium Grain Rice or any other fat, sticky, shorter-grain rice and 3 cups water. Bring to a boil and simmer covered for 20-30 minutes, so it is fully cooked. Chill until you use it.
Wash chicken wings and chop off the large drumette portions. Freeze drumettes for later use. Arrange the remaining two-joint pieces in the bottom of a large dutch oven covering the bottom. I use my heavy Wagner Ware No. 9 Drip-Drop Round Roaster with the trivet.
Open the jar of grape leaves and carefully unfold the leaves and put into a bowl of cold water. Rinse the brine out of the leaves and leave them in fresh cold water to aid in unrolling or unsticking them as you fill each one.
Start heating a large kettle of clear, cold water. Meanwhile, thoroughly mix together (with your hands) the rice, ground lamb, garlic, coriander, 1 tsp salt and pepper. Try to get about equal amounts of meat and rice. Place a scant tablespoon of filling across a drained grape leaf. Fold the end of the leaf like an envelope and roll into a sausage shape. Place in pan, seam side down, on chicken wings. Repeat this process, packing the rolls together tightly, covering all the wings and starting second and third rows as needed. About half-way through, start preheating the oven to 350°. When all the rolls are in the roaster, add hot water to cover and sprinkle 1 tsp salt over top. (If you use the Greek grape leaves, you will use most of a jar. If you use the milder California grape leaves, you will use about half of the jar.)
Bake covered at 350° for 1 hour. During the last 15 minutes of cooking, sprinkle lemon juice and shallots over the top and re-cover.
Serves many.
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More About This Recipe
REHEATING FROZEN DOLMADES ALMOST BETTER THAN FRESH! ½ can chicken broth and ½ can fresh cold water 1 clove garlic, minced ½ tsp chicken fat ½ tsp freeze-dried shallots 2 pinches Mignonette pepper some MSG Bring all ingredients to a boil. Reduce heat to a low simmer, carefully add dolmades using tongs, return to a boil then immediately reduce heat. Simmer gently 10-20 minutes. Serve with lemon wedges and salt. Save broth. If the dolmades weren’t made with lemon juice to begin with, add a few drops to the broth. It is also a good broth to pour over cooked broken vermicelli. Make a soup with the leftover rice and used chicken wings, adding celery, carrots and onions. Freeze leftover dolmades which keep at least 6 months. The broth with the mingled flavors of chicken, lamb, grape leaves and lemon makes a divine cool drink after being strained, refrigerated, and de-fatted.
Frequently Asked Questions
What are dolmades?
Dolmades are grape leaves stuffed with a mixture of rice and usually ground meat and seasonings. They are a classic Mediterranean dish also called dolmathes or dolmadakia.
How do I prepare jarred grape leaves for stuffing?
Unpack the leaves, rinse off the brine under cold water, and soak them in fresh cold water. This removes extra salt and makes them easier to unroll and fill.
Can I make these without lamb or as a vegetarian version?
Yes. Substitute ground beef, turkey, or omit meat and add more rice, herbs, pine nuts, and raisins for a vegetarian filling. Adjust seasonings and fat so the filling holds together.
Why do you put chicken wings under the dolmades?
The chicken wings lift the rolls off the pan so they cook gently and do not burn. They also release flavor into the cooking liquid, creating a rich broth you can reuse.
How do I keep dolmades from unrolling or falling apart?
Use a scant tablespoon of filling, do not overfill, fold the ends in and roll tightly. Pack the rolls seam side down and press them snugly together in the pan so they support each other.
What are the cooking time and temperature?
Arrange the rolls in a covered roaster, add hot water to cover, and bake covered at 350°F for about 1 hour. Sprinkle lemon juice and shallots over the top in the last 15 minutes.
How should I freeze and reheat dolmades?
Freeze cooked dolmades for up to 6 months. To reheat, simmer them gently in a pot of chicken broth and water with garlic, shallots, a touch of chicken fat and pepper for 10 to 20 minutes. Serve with lemon wedges.
How do I prepare the rice ahead and what ratio should I use?
Cook short, slightly sticky rice (like Calrose) a day ahead: 1.5 cups rice to 3 cups water, simmer 20 to 30 minutes and chill. For the filling aim for roughly equal volumes of cooked rice and ground lamb.
What are dolmades?
Dolmades are grape leaves stuffed with a mixture of rice and usually ground meat and seasonings. They are a classic Mediterranean dish also called dolmathes or dolmadakia.
How do I prepare jarred grape leaves for stuffing?
Unpack the leaves, rinse off the brine under cold water, and soak them in fresh cold water. This removes extra salt and makes them easier to unroll and fill.
Can I make these without lamb or as a vegetarian version?
Yes. Substitute ground beef, turkey, or omit meat and add more rice, herbs, pine nuts, and raisins for a vegetarian filling. Adjust seasonings and fat so the filling holds together.
Why do you put chicken wings under the dolmades?
The chicken wings lift the rolls off the pan so they cook gently and do not burn. They also release flavor into the cooking liquid, creating a rich broth you can reuse.
How do I keep dolmades from unrolling or falling apart?
Use a scant tablespoon of filling, do not overfill, fold the ends in and roll tightly. Pack the rolls seam side down and press them snugly together in the pan so they support each other.
What are the cooking time and temperature?
Arrange the rolls in a covered roaster, add hot water to cover, and bake covered at 350°F for about 1 hour. Sprinkle lemon juice and shallots over the top in the last 15 minutes.
How should I freeze and reheat dolmades?
Freeze cooked dolmades for up to 6 months. To reheat, simmer them gently in a pot of chicken broth and water with garlic, shallots, a touch of chicken fat and pepper for 10 to 20 minutes. Serve with lemon wedges.
How do I prepare the rice ahead and what ratio should I use?
Cook short, slightly sticky rice (like Calrose) a day ahead: 1.5 cups rice to 3 cups water, simmer 20 to 30 minutes and chill. For the filling aim for roughly equal volumes of cooked rice and ground lamb.
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