Stuffed Grape Leaves - Dolmathakia Me Kima Recipe

How to make it

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• Prep the leaves:
• 1. Bring 8 cups of water to a boil in a large pot, add juice of 1/2 lemon and the salt.
• 2. Carefully unroll the leaves (do not separate them).
• 3. Turn off the heat and place leaves in the hot water for 3 minutes.
• 4. Remove leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar or can to be damaged, or to tear while using. Set these aside to use later in the recipe.
• Prepare the Filling:
• 1. Soak the rice for 10 minutes in hot water and drain.
• 2. Sauté the onions in 1 Tbs. of olive oil until translucent, not browned.
• 3. In a bowl, combine the onions, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, and pepper. Mix well by hand.
• Filling and Rolling the Leaves
• 1. Gently separate one leaf and place it shiny side down on a work surface.
• 2. Place a pinch (up to a tsp.) of the filling on the leaf at the point where the stem joined the leaf.
• 3. Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
• Cooking the Stuffed Grape Leaves
• 1. Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot. The plate should fit as closely as possible to the sides. If there are unused leaves, or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers.
• 2. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (2-3 layers is best, but no more than 4 layers). Place several unused leaves over the top.
• 3. Take another plate and place it upside down on top of the dolmathakia, with something to weight it down (a second plate works well).
• 4. Add 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining lemon juice, reduce heat to low and simmer for approximately 50-70 minutes.
• 5. Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop element. If preferred, use a pressure cooker. No plates needed, but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15-20 minutes at the first pressure mark.
• Serving
• Individual servings of dolmathakia are 4-5 pieces on small plates as an appetizer, however they can also be used as a side or main dish. Serve dolmathakia warm or at room temperature with avgolemono (egg and lemon sauce), lemon wedges, tzatziki, or unflavored yogurt on the side. See Photo
• Storage
• These will keep well in the refrigerator for about 5 days. Return to room temperature before serving. Drizzle olive oil on top and cover to store. They can also be frozen. If you do freeze, reheat in the microwave or by steaming and serve warm. Don't just thaw and eat.

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