Greek Dolmades Recipe (Stuffed Vine Leaves) is a traditional stuffed grape leaves recipe filled with beef, rice, and fresh herbs that simmer gently until tender. It offers classic Mediterranean flavor, make-ahead convenience, and beautiful platter presentation.
For a complete Greek appetizer table, serve them with our Greek Hummus Recipe, Baked Feta Appetizer, or these Spinach and Feta Rolls.
Greek Dolmades Recipe at a Glance 🔎
- 🕒 Prep Time: 30 minutes
- ⏱️ Cook Time: 1 hour
- 👥 Servings: 8
- 🔥 Cook Method: Simmered
- 🍽️ Cuisine (or General Category): Greek Appetizer
- 👩🍳 Pair With: Lemon sauce, tzatziki, Village Salad (Horiatiki)
- ⭐ Difficulty Level: Moderate
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These stuffed grape leaves are a traditional favorite. We like arranging them on a platter with fresh herbs. ~Jami
Why We Love This Recipe
- Flexible: Great for any dietary need; easily made vegetarian.
- Perfect for Entertaining: Impress guests with something unique. Another unique and highly requested Greek appetizer is this Skordalia Dip.
- Economical: Inexpensive ingredients that go a long way.
Greek Dolmades Recipe Ingredients
- Short-grain Rice: The perfect base for our filling, it becomes wonderfully sticky and holds all the flavors together. Short grain rice is used in this delicious Greek Rice Pudding, too!
- Ground Beef: Switch this up with ground turkey if you prefer something lighter.
- Olive Oil, Onion, and Garlic: These kitchen staples start off the dish by building a foundation of flavors.
- Fresh Parsley, Dill, and Mint: These herbs bring freshness, essential for the authentic taste of dolmades.
- Pine Nuts: Adding a subtle crunch and nuttiness. You can toast them lightly for an even deeper flavor.
- Lemon Juice: Brightens the dish with a touch of acidity, balancing the richness of the olive oil and beef.
- Grape Leaves: The star of the show! These vine leaves wrap up the delicious filling, creating the traditional look and taste of dolmades.
- Salt and Pepper: Adjust these according to your taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Rice: Cauliflower rice for a low-carb option.
- Beef: Substitute ground turkey for a lighter option.
- Pine Nuts: Walnuts or almonds can replace pine nuts if needed, or leave them out altogether.
How to Make Greek Dolmades (Stuffed Vine Leaves)
Step 1: Prepare the Filling
Heat 2 tablespoons olive oil in a skillet over medium heat, then sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds, then stir in ground beef or lamb, breaking it up as it browns.
Mix in rice, pine nuts, parsley, dill, mint, lemon juice, salt, and pepper, then remove from heat and let cool slightly.
Step 2: Prepare & Roll the Grape Leaves
Rinse and separate grape leaves, trimming tough stems if needed. Lay a grape leaf vein-side up on a flat surface, then place 1 tablespoon of filling near the stem end.
Fold in the sides and roll tightly into a small cylinder. Repeat with remaining grape leaves and filling.
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Step 3: Cook the Dolmades
Line the bottom of a large pot with unused grape leaves to prevent sticking. Arrange dolmades tightly in layers, seam-side down, then drizzle with olive oil.
Pour in broth and lemon juice until just covered. Place a heatproof plate on top to keep dolmades from unrolling. Bring to a gentle simmer, cover, and cook for 50-60 minutes, until rice is tender.
Step 4: Make the Avgolemono (Greek Lemon Sauce) and Serve
While dolmades cook, whisk eggs until frothy, then slowly whisk in the lemon juice. Gradually add 1 cup warm broth from the dolmades pot, whisking constantly.
Return the mixture to a small saucepan over low heat, stirring constantly for 2-3 minutes until slightly thickened (do not boil).
Carefully remove dolmades from the pot and arrange on a platter. Drizzle with warm Avgolemono sauce before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Prepare dolmades a day in advance so their flavors blend overnight.
✔️ DO Place a plate on top of the Dolmades in the pot. This keeps them submerged and prevents unraveling, ensuring even cooking.
Storage
To store, refrigerate dolmades for up to 3 days. To freeze, cool them completely, then arrange them in a single layer in an airtight container. Store in the freezer for up to three months. You can warm dolmades on low heat in a covered dish in the oven or stovetop.
Recipe FAQs
Dolmades can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a covered dish in the oven or on the stovetop over low heat. Avoid using the microwave as it can alter the texture of the grape leaves and filling.
Dolmades, also known as Greek stuffed grape leaves, typically include ingredients like short-grain rice, ground beef, fresh herbs such as dill, mint, and parsley, lemon juice, and of course, vine leaves.
Absolutely! To make vegetarian dolmades, you can substitute ground beef with lentils or chickpeas. You can also add more rice and skip the beef.
More Greek Appetizers You'll Love ♥️
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📖 Recipe
Greek Dolmades Recipe (Stuffed Vine Leaves)
Equipment
- Frying pan
- Dutch oven
- Knife
- Measuring cups and spoons
- Plate
Ingredients
- 1 jar grape leaves about 60-70 leaves, rinsed and drained
- 1 cup uncooked short-grain rice
- 1 pound ground beef or lamb
- 2 tablespoons olive oil
- ½ cup fresh herbs chopped fresh parsley, dill, mint
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons pine nuts toasted
- 1 lemon juice of
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Cooking Liquid
- 3 cups broth chicken or vegetable
- 1 lemon juice of
- ¼ cup olive oil
Lemon Sauce
- 2 large eggs
- 2 lemons juice of
- 1 cup broth from the dolmades pot
Instructions
Stuffed Grape Leaves (Dolmades)
- Heat 2 tablespoons olive oil in a skillet over medium heat, then sauté onion for 3 minutes until soft. Add garlic, cook 30 seconds, then stir in ground beef or lamb, breaking it up as it browns. Mix in rice, pine nuts, parsley, dill, mint, lemon juice, salt, and pepper, then remove from heat and let cool slightly.
- Rinse and separate grape leaves, trimming tough stems if needed. Place 1 tablespoon of filling near the stem end of each leaf, then fold in the sides and roll tightly into a small cylinder.
- Line the bottom of a large pot with a few unused grape leaves, then arrange dolmades tightly in layers, seam-side down. Drizzle with ¼ cup of olive oil and pour in broth and lemon juice until just covered.
- Weigh them down with a heatproof plate to keep them from unrolling. Bring to a gentle simmer, cover, and cook for 50-60 minutes, until the rice is tender.
Avgolemono Sauce
- In a bowl, whisk the eggs until frothy, then whisk in the lemon juice. Slowly drizzle in 1 cup of warm broth from the dolmades pot, whisking constantly to temper the eggs.
- Return the mixture to a small saucepan over low heat, stirring constantly for 2-3 minutes until slightly thickened (do not boil). Remove dolmades from the pot, arrange on a platter, and drizzle with warm Avgolemono sauce before serving.
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Notes
- Place unused grape leaves on the bottom of the pot to prevent sticking.
- Roll the grape leaves tightly to keep the filling inside.
- Simmer gently so the rice cooks evenly.
- Keep the dolmades weighed down with a plate while cooking.
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