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The dolmadakia (ντολμαδάκια)
Stuffed vine leaf rolls

Dolmadakia (ντολμαδάκια) 

Anyone who has been to Greece must have tried the dolmadakia (ντολμαδάκια), those rice-filled vine rolls that are served, accompanied by tzatziki as appetizers or snacks.

Preparing them at home isn't difficult, just a little patience is enough:
I make them like this.

Read the rest of the recipe ...

There are recipes for leaves, whether they are from vine, savoy cabbage or cabbage, in all cooking traditions, such as the Romanian sarmales or Golabki Poles.

And even in our kitchen there are several examples of this type, like these cabbage rolls that a friend of mine prepares;
and the examples would not end there, if you had the time and space to include them all.

But let's go back to Greek cuisine and these rolls.

Now let's start preparing them!

Ingredients:

pickled grape leaves QB
filling for dolmadakia QB
white wine for cooking
sliced ​​potatoes, for cooking

As you can see, you don't need much!

And, for the preparation of the filling, I refer you to the recipe for the two most typical fillings, indicated below:

stuffed with uncooked rice

stuffed with semi-cooked rice

Preparation:

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Prepare the filling you prefer among those indicated:
in this preparation the one with uncooked rice is used.
Don't skimp on salt when preparing the filling: by cooking the dolmadakia in plenty of liquid, much of the salt will be lost.

In a container or on the work surface, arrange the vine leaves in brine, well spread out
(they are usually found on the market canned or vacuum-packed but, if desired, they can also be prepared on the spot, having fresh vine leaves available:
just pass them for a couple of minutes in boiling salted water to soften them and use them immediately
).

At this point, take the first leaf and place a spoonful of filling on it.
(I do it in a plate so as not to spread the filling everywhere…)

Fold the end of the leaf over the rice filling and close the sides with the edges of the leaf.

Now roll it all up into a kind of cigar.

Arrange the rolls thus obtained, as you prepare them, in a saucepan with the bottom covered with potato slices or vine leaves that are broken or too small to be used
(in this way there will be no risk of them sticking to the bottom of the pot during cooking).

Cover everything with white wine, place a plate on it with a weight to keep everything compact to prevent the rolls from opening during cooking (for example a saucepan full of water), bring to the boil and cook for about an hour.

At this point our dolmadakia are ready:
they can be served hot, heated (even in the microwave) or cold and accompanied by their cooking liquid reduced and flavored with lemon juice or, better still, by a nice bowl of tzatziki just made!

Bon appetite

ADVICES AND NOTES:

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In addition to the cooking indicated above, you can opt for cooking in the oven in a pan, possibly using the stuffed with semi-cooked rice. The preparation procedure is the same as for i Stuffed Pumpkin Flowers.

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