Stufffed Grape Leaves (Dolmades)


  • 1.5-2 lbs hamburger
  • 2 eggs
  • 1 bunch green onions, sliced
  • 1 bunch dill, chopped
  • 1 onion, chopped
  • 1/2 greek coffee cup of rice
  • salt and pepper
  • 1/2 greek coffee cup of wine (i.e., 2 TB wine)

Mix together; if sticky add a bit of oil or wine

To Prepare the Leaves:

Note: Thompson seedless have the best leaves–use the four leaves closest to the end of each branch.

  • Wash well and cut off the stems. Stack up 25 leaves, roll up the stack and tie with thread.
  • Boil salted water.  Dip each leaf stack in and remove immediately.
  • Cool and drain; freeze, if desired, in plastic bags.


  • Roll leaves with filling, tucking ends in ( like burritos ).
  • Line a baking pan with the toughest of the grape leaves ( or in a pinch, lettuce may be used. )
  • Place up to three layers of the rolled leaves in a baking pan, with salt and pepper between each layer.
  • Dot top layer with butter ( about 1 stick per 120 dolmadas ).
  • Cover the top layer with leaves ( use the torn leaves that could not be rolled, or the toughest ones, or in a pinch, lettuce may be used ). 
  • Preheat oven to 450*
  • Add boiling water to almost cover the contents of the pan; place the pan in the oven and immediately lower the temperature to 400*.

Avgolemono Sauce:

  • Remove dolmadas from pan and reserve juice.
  • Put the juice in a pot and keep it simmering.
  • Beat 2 eggs with 1 TB flour and 1 greek coffee cup of water (i.e, 1/4 cup water)
  • Beat in the juice of 2 lemons ( add the lemon juice little-by-little beating continuously ).
  • Add this sauce to the dolmada juice, stirring continuously.
  • As soon as it returns to a simmer pour it over the dolmadas. 

1 Comment »

  1. Comment by Eugene Kravis

    How long do you bake the dolmades at 400 degrees?

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