Stufffed Grape Leaves (Dolmades)

Filling

• 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.

Cooking:

• 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.