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Dolmades
If the leaves are from a jar, rinse them in several changes of water and soak for 10 minutes to draw out the brine. If fresh, blanch them in boiling water for a minute until they turn olive green, then drop into cold water. Snip off the stems. Keep torn leaves aside to line the pot.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Dolmades take?
2 hr 50 min all in — 1 hr prep, 50 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 45 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Saucepan, Frying pan, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Water → Light vegetable stock. A little more savoury. Reduce the salt in the filling slightly.
What should I watch for?
Keep it at a gentle simmer. A hard boil tears the leaves open.
Any tips from this recipe?
They are better the next day. Keep them in the fridge in their juices for up to four days and bring them back to room temperature. For the Constantinople style, add 30 g toasted pine nuts and a spoon of currants to the filling.
Can I prepare this ahead?
They are better the next day. Keep them in the fridge in their juices for up to four days and bring them back to room temperature.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.