Dolmades – Greek Stuffed Vine Leaves
, Updated Aug 21, 2025
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Dolmades – traditional Greek stuffed vine leaves. Follow my easy dolmades recipe to create these delicious mezedes, bursting with flavor from lemon, herbs, and seasoned rice, wrapped in tender vine leaves. Perfect for sharing!
If you’ve ever been to a Greek taverna, chances are you’ve sampled dolmades, a.k.a stuffed vine leaves. Dolmades (or dolmathes) are served usually warm or at room temperature with a squeeze of lemon. They’re light but satisfying, ideal for mezze platters or holiday spreads.
A traditional Greek favorite, ντολμάδες (pronounced dol-MAH-des) are neat little parcels of stuffed vine leaves filled with seasoned herby rice. These bite-sized bundles make a great appetizer and are a must in any mezze spread.
What are Dolmades?
Dolmades (from the Turkish dolma, meaning “stuffed”) are beloved not just throughout Greece, but much of the Mediterranean and Middle East.
Some versions include ground lamb or other types of meat, but most Greek recipes are naturally vegan and widely enjoyed during Lent. They’re often served as part of a mezze spread, chilled or warm, with a generous drizzle of olive oil and lemon wedges on the side.
Here’s What You Will Need To Make Authentic Greek Dolmades
This recipe is easy, I promise, but a little fiddly. Once you get the hang of rolling the dolmades you will move fast, especially if you have some help! This is definitely a great group project if you fancy a vine leave stuffing party. Let’s take a look at the key ingredients:
- Vine Leaves: You purchase these grape leaves brined in jars at most international or Mediterranean grocery stores. If you are lucky enough to have fresh vine leaves available, you can pick and use them instead after blanching them first. Bear in mind you will need extra leaves to line the pot so don’t use them all up!
- Rice: Short-grain rice is best, like arborio or paella rice. The rice is partially cooked before being used as a filling.
- Green onions, shallots and garlic: Finely chopped green onions, sweet shallots and garlic form the aromatic base for the rice filling.
- Fresh Herbs: Fresh dill, parsley and mint give these dolmades their signature flavor, complementing the herby earthiness of the vine leaves.
- Lemon juice and zest: Greeks love lemon (fact!) and the bright acidity of the juice is essential to balance all the other flavors.
- Olive Oil: Plenty of extra virgin olive oil, don’t skimp!
- Optional ingredients: I like to add chopped dates or raisins for a little sweetness and pine nuts or chopped pistachios for a nutty touch. Feel free to include or not, up to you!
How to Make Dolmades Step-By_Step
Prepare the filling
- Soak the rice in water and rinse a few times until water runs clear. Drain well before using.
- Heat the olive oil in a large pan and sauté the shallots with a pinch of salt for five minutes, stirring, until softened and translucent.
- Add the spring onions, garlic, salt and pepper and continue to cook. Stir in the chopped dates, if using.
- Add the rice, chopped herbs, lemon juice and zest. Stir to coat the rice in the oil. Add hot water and bring to a simmer. Cover and cook for 5 minutes over low heat, until most of the water has been absorbed. Uncover, fluff the rice and leave to cool slightly. Have a taste of the filling and adjust the seasoning. Add grated nutmeg and allspice if using.
Stuff the leaves
- Rinse the leaves with plenty of water to remove the salty brine. Pick out the best, large leaves to fill and set some aside to use for lining your pot.
- Place one leaf on the counter, shiny-side down, with the base (where the stem was) facing you. Add a small spoonful of filling a little above the base. Bring the bottom ends of the leaf over the filling.
- Fold the sides in towards the center to encase the filling. Start rolling from the base upwards to create a neat little bundle. Don’t roll too tightly – you need a little room for the rice to expand. Repeat with the remaining leaves and filling.
Cook the dolmades
- Line a deep pot with a few vine leaves to cover the bottom. Arrange the dolmades on top, placed snuggly next to each other, until the bottom is covered. Drizzle with olive oil and season with salt.
- Add another layer of leaves and the remaining stuffed vine leaves. Add oil and salt once more and cover with a few more leaves. Place a plate directly on top and carefully pour enough hot water down the side to just cover the dolmades.
- Cover with a lid and simmer over low heat for 45 minutes or up to an hour. Check for doneness – the rice should be tender and most of the water should have evaporated. Leave them to cool before removing from the pot, otherwise they are likely to fall apart.
How to Serve Dolmades
Serve at room temp or chilled. Pile the little bundles on a plate with a light drizzle of olive oil, a scattering of herbs and lemon wedges on the side.
Serve with yogurt or tzatziki sauce and pair with a selection of sharing plates such as gigantes, zucchini fritters, whipped cottage cheese dip. spanakopitakia, horiatiki salata and slices of Greek bread. A glass of ice-cold beer or ouzo and you are all set!
Recipe Notes and Tips
- Roll with it: Make sure to roll the dolmades tightly, but not so tightly that the rice won’t have anywhere to go as it expands. Don’t add too much filling – about half a tablespoon is right, depending on the size of the leaves.
- Snug as a bug: Position the dolmades tightly against one another in the pot while cooking them. If you leave too much space they will unravel and ruin all your hard work! Covering the bottom of the pot and the dolmades flat vine leaves will also help them keep their shape.
- Using fresh vine leaves: Pick large young grape leaves in early summer and rinse thoroughly. Blanch the leaves in a pot of boiling water for 30 seconds or so, then remove onto a plate. Cut the stem before stuffing.
Leftovers and Storage
These little parcels are actually even better the next day, once the flavors have had time to mellow and meld together.
- In the fridge: Layer the dolmades in an airtight container, drizzling each layer with a splash of olive oil to stop them from drying out or sticking together. They keep well for up to 5 days.
- In the freezer: This recipe makes a big batch of dolmades so it makes sense to freeze some of them to enjoy for up to three months. Space them out on a tray and freeze until solid, then stack in airtight containers. Let them thaw in the fridge overnight, then warm gently over a steamer or in the microwave with a little water to stop them from drying out.
DID YOU TRY MY DOLMADES RECIPE? I’d love to know what you thought! Drop a comment and rating below and don’t forget to tag me on social when you share your plate. Post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day! I have also just launched my TikTok channel and would love to meet you there 🙂
Dolmades (Greek Stuffed Vine Leaves)
Video
Ingredients
For the filling
- 1 ½ cups (250g) short-grain rice (risotto rice)
- 4 tbsp olive oil , or as needed
- 3 large shallots or 1 small onion , finely chopped
- 1 bunch green onions , finely chopped
- 3 cloves garlic , minced
- 1 tsp salt , plus extra to taste
- ½ tsp pepper , plus extra to taste
- 6 large dates , chopped, optional * see note 1
- 1 tbsp lemon zest
- 3 tbsp lemon juice or to taste
- 4 tbsp fresh dill , chopped
- 4 tbsp parsley , chopped
- 2 tbsp mint leaves , chopped
- ½ tsp freshly grated nutmeg , optional
- pinch allspice , optional
- 4 tbsp chopped pistachios , or whole pine nuts
For the dolmades
- 60 large vine leaves , plus extra as needed
- 4 tbsp olive oil , or as needed
To serve
- salt
- lemon wedges
- fresh herbs
- olive oil
- tzatziki sauce
Instructions
Prepare the filling
- Soak the rice in water and rinse a few times until water runs clear. Drain well before using.1 ½ cups (250g) short-grain rice
- Heat 4 tablespoons of olive oil in a large pan and sauté the shallots with a pinch of salt for five minutes, stirring, until softened and translucent.4 tbsp olive oil, 3 large shallots or 1 small onion
- Add the spring onions, garlic, salt and pepper and continue to cook. Stir in the chopped dates, if using.1 bunch green onions, 3 cloves garlic, 1 tsp salt, ½ tsp pepper, 6 large dates
- Add the rice, chopped herbs, lemon juice and zest. Stir to coat the rice in the oil. Add hot water and bring to a simmer. Cover and cook for 5 minutes over low heat, until most of the water has been absorbed.1 tbsp lemon zest, 3 tbsp lemon juice, 4 tbsp fresh dill, 4 tbsp parsley, 2 tbsp mint leaves
- Uncover, stir in the pistachios or pine nuts and leave the rice mixture cool slightly. Have a taste of the filling and adjust the seasoning. Add grated nutmeg and pinch allspice if using.½ tsp freshly grated nutmeg, pinch allspice, 4 tbsp chopped pistachios
Stuff the leaves
- Rinse the leaves with plenty of water to remove the salty brine. Pick out the best, large leaves to fill and set some aside to use for lining your pot.60 large vine leaves
- Place one leaf on the counter, shiny-side down, with the base (where the stem was) facing you. Add a small spoonful of filling a little above the base. Bring the bottom ends of the leaf over the filling.
- Fold the sides in towards the center to encase the filling. Start rolling from the base upwards to create a neat little bundle. Don’t roll too tightly – you need a little room for the rice to expand. Repeat with the remaining leaves and filling.
Cook the dolmades
- Line a deep pot with a few vine leaves to cover the bottom. Arrange the dolmades on top, placed snuggly next to each other, until the bottom is covered. Drizzle with olive oil and season with salt.4 tbsp olive oil, salt
- Add another layer of leaves and the remaining stuffed vine leaves. Add oil and salt once more and cover with a few more leaves. Place a plate directly on top and carefully pour enough hot water down the side to just cover the dolmadakia.
- Cover with a lid and simmer over low heat for 45 minutes or up to an hour. Check for doneness – the rice should be tender and most of the water should have evaporated. Leave them to cool before removing from the pot, otherwise they are likely to fall apart.
Serve and enjoy
- Pile the dolmadakia on a plate with a light drizzle of olive oil, a scattering of herbs, tzatziki sauce and lemon wedges on the side.lemon wedges, fresh herbs, olive oil, tzatziki sauce
Notes
- Make sure to roll the dolmades tightly, but not so tightly that the rice won’t have anywhere to go as it expands. Don’t add too much filling – about half a tablespoon is right, depending on the size of the leaves.
- Position the dolmades tightly against one another in the pot while cooking them. If you leave too much space they will unravel and ruin all your hard work! Covering the bottom of the pot and the dolmades flat vine leaves will also help them keep their shape.
- Using fresh grape leaves: Pick large young leaves in early summer and rinse thoroughly. Blanch the leaves in a pot of boiling water for 30 seconds or so, then remove onto a plate. Cut the stem before stuffing.
- In the fridge: Layer the dolmades in an airtight container, drizzling each layer with a splash of olive oil to stop them from drying out or sticking together. They keep well for up to 5 days and can be served chilled straight from the fridge or at room temperature.
- In the freezer: This recipe makes a big batch of dolmades so it makes sense to freeze some of them to enjoy for up to three months. Space them out on a tray and freeze until solid, then stack in airtight containers. Let them thaw in the fridge overnight, then warm gently over a steamer or in the microwave with a little water to stop them from drying out.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
