Dolmades (greek stuffed vine leaves) question!

[Duke Ellington]

Does anyone know what has to be done to vine leaves before stuffing? Can all varieties grape vine leaves be used? I have a vine growing at home but it is of the wine making grape. I would love to be able to use the leaves too  ;D

Duke---any dolmades recipes would be great too !!

[Duke Ellington]

[Jeannine]

Hi, use your fresh ones by washing , then blanching in boiling water for about a minute till soft, the young spring ones are best but should be OK now if you pick the newer growth.

You can freeze them by the way, blanch as above, lay on plastic wrap, cover with wrap. then another leaf and so on. OR roll the leaf in the warp and freeze them rolled. Allow to thaw before use.

Don't discard the torn ones they are good for patches or lining the bottom of your dish before baking, it stips the dolmades sticking.

When you are filling, put the shiny side down with the stem towards you. Use about 1 1/2 tablespoons fillin depending on the leaf size,  place near the stem end. fold the stem end leaf over, then fold in the sides then the lat side and roll up. Don't overfill. they can swell and pop. Placein dish on top of a few leaves, pack them in so they touch otherwise they can un roll.

I can dig you out actual recipes, but this onfo is in my head, I will get back to you.

XX Jeannine

[Duke Ellington]

Thanks Jeanne ~ I will blanch some leaves and freeze and try to find some recipes for the fillings  :) I think delia smith has one! It would be nice to try something new.

Duke

[Jeannine]

Google Dolmades, and I think you will get loads, actually anything with a rice base will do, I usually just wing it. I do have a few Greek books though and I will look for you when I get a chance. I am not keen on delia!!

I think the tips I gave you are probably what you need, ere splitting, freezing etc, after that it can be whatever you want.


Oh and when you cook, do a couple of layers and put a weighted plate on top , then the lid,to keep them snug

XX Jeannin e

[Duke Ellington]

Thanks again Jeannine:)

Duke