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Dolmadakia-Stuffed Grape Leaves with Greek Yogurt Sauce Recipe

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Dolmadakia, or stuffed grape leaves, are a traditional Greek appetizer featuring tender grape leaves filled with a fragrant mixture of rice, fresh herbs, and tomatoes. This recipe offers a delightful balance of textures and flavors, complemented by a refreshing homemade yogurt dill sauce. Ideal for entertaining or as a light meal, these dolmadakia are cooked gently on the stovetop to achieve perfectly tender leaves wrapped around a savory, herb-infused filling.

Ingredients

Dolmadakia

  • 60-70 grape leaves (fresh, or a 16 oz jar with stems removed)
  • 1 cup extra virgin olive oil (divided: 1 tablespoon for sautéing, ½ cup for mixture, ½ cup for cooking)
  • 4 spring onions, sliced (or 1 finely diced onion)
  • 1 ripe tomato, finely diced or grated with juices
  • ½ cup fennel fronds, finely chopped
  • 2 cups Carolina rice (medium grain rice)
  • ½ cup finely chopped fresh mint
  • ½ cup finely chopped fresh dill
  • 2 cups vegetable broth or water (optional; just enough to cover rolls)
  • Sea salt, to taste (approximately 1 teaspoon for mixture)
  • Freshly ground black pepper, to taste

Yogurt Sauce

  • 1 lb Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • ½ cup finely chopped fresh dill
  • ½ cup finely chopped fresh mint
  • Freshly ground black pepper, to taste
  • Extra virgin olive oil, for serving
  • Lemon wedges, for serving

Instructions

  1. Prepare the grape leaves: For fresh leaves, boil them for 2-3 minutes in salted water to soften, then immediately transfer to a bowl of ice-cold water to stop cooking. Drain thoroughly. Carefully remove stalks and thick veins. For jarred leaves, rinse thoroughly under cold water and drain well.
  2. Sauté the rice and onions: Heat 1 tablespoon of olive oil in a medium saucepan. Add the sliced spring onions and rice, cooking gently for 3-4 minutes until fragrant to help soften the rice.
  3. Mix the filling: In a large bowl, combine the sautéed rice and onions with chopped dill, mint, fennel fronds, diced tomato (including juices), ½ cup olive oil, 1 teaspoon sea salt, and freshly ground pepper. Mix well to integrate all ingredients.
  4. Prepare the pot: Line the bottom of a large pot with 3 layers of grape leaves to prevent sticking and burning during cooking.
  5. Stuff and roll the leaves: Place a generous tablespoon of filling in the center of each leaf. Fold the bottom edges over the filling, overlap the leaves, then fold the left and right sides inward and roll tightly to form a cigar-shaped parcel approximately 2 inches long and ½ inch thick.
  6. Layer the dolmadakia: Arrange the rolled grape leaves seam-side down in the lined pot, packing them tightly together to avoid unraveling. Add a second layer if needed.
  7. Cook the dolmadakia: Drizzle the remaining ½ cup olive oil over the rolls. Add enough warm vegetable broth or water just to cover the leaves. Place a plate upside down on top of the rolls to keep them submerged. Bring to a simmer over medium heat, then reduce to medium-low, cover, and cook for about 45 minutes until the rice and leaves become tender.
  8. Cool the dolmadakia: Remove the pot from heat and allow the rolls to cool in the cooking liquid to retain moisture.
  9. Prepare the yogurt sauce: In a bowl, mix Greek yogurt with chopped dill, mint, 1 tablespoon olive oil, and freshly ground black pepper to taste, creating a creamy and herbaceous sauce.
  10. Serve: Present the dolmadakia at room temperature or chilled, drizzled with olive oil and accompanied by lemon wedges and the yogurt dill sauce for dipping or topping.

Notes

  • If using fresh spring onions, substitute with one finely diced regular onion if necessary.
  • Carolina rice is preferred for its medium grain and ability to absorb flavors well; other medium grain rice types may be used.
  • Be gentle when handling grape leaves to avoid tearing.
  • The cooking liquid can be either vegetable broth for added flavor or plain water.
  • The upside-down plate during cooking helps keep the dolmadakia from unrolling and ensures even cooking.
  • These dolmadakia can be served as an appetizer, side dish, or light meal.

Find it online: https://justsosavory.com/dolmadakia-stuffed-grape-leaves-with-greek-yogurt-sauce-recipe/