Comments on: Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes)

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By: Sandhya Singh

Sandhya Singh — Mon, 11 Dec 2023 09:00:10 +0000

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By: Nancy Rosario

Nancy Rosario — Mon, 22 May 2023 12:55:50 +0000

In reply to Diana Lampe. Round rice (short grain) is traditionally used for Dolmades. This would be the same type of rice that is used for making Paella.

By: Melissa

Melissa — Tue, 12 Jul 2022 20:53:06 +0000

In reply to Jokah. Did you perhaps use instant/parboiled rice? Instant rice uses less water because it has essentially been pre-cooked.

By: Melissa

Melissa — Tue, 12 Jul 2022 20:49:42 +0000

In reply to Leanne Martin.

Most types of rice will do – Calrose (aka “sushi rice”) either white or brown, Basmati, Bomba, Arborio, short grain, long grain – I would personally steer away from jasmine and anything par-boiled or instant.
I’ve used this recipe a lot. I live in CAN and only have access to fresh vine leaves for a few months. The jarred leaves are not the same, I would love to tin the dolma I make to put up for the long winter.

By: Rebecca

Rebecca — Tue, 28 Jun 2022 21:54:57 +0000

Could these Dolmas be steamed in a steamer instead of using a stove ? Kiddo in college wants to try she has a steamer!

By: Eli K. Giannopoulos

Eli K. Giannopoulos — Tue, 03 May 2022 13:59:30 +0000

In reply to Leanne Martin. You'll need some arborio type rice for these, no need for a specific brand!