How to Cook Stuffed Grape Leaves from Scratch - Dolma

CookingWithKimberly's picture

Jul. 21, 2013

Web chef, Kimberly Edwards, shares with you How to Cook Stuffed Grape Leaves from Scratch...also known as Dolma!


For toasting the rice
Olive oil 1 Tablespoon
Thai rice 1 Cup (16 tbs) (Thai White Rice used)
For cooking the rice
Broth/Tea / water 2 Cup (32 tbs) (Use another 1/4 cup if needed)
White peppercorns 12 Medium (Kampot peppercorns used)
Red chili flakes 1/4 Teaspoon
Salt To Taste
Bay leaf 1 Medium
For browning the meat
Olive oil 3/4 Tablespoon
Ground pork/Ground veal / ground chicken / ground turkey 1 Pound (Lean variety of meat used)
Pepper To Taste
Cayenne pepper 2 Dash
Parsley 30 Gram , finely chopped (Fresh parsley used)
Crushed mint 1/2 Teaspoon
Dill To Taste
Red wine/White wine 2 Tablespoon
For greasing the baking dish
Vine leaves 35 Medium
Bacon fat/Olive oil / butter 2 Dash (For greasing)
For the bake
Chicken drippings 2 Cup (32 tbs) (A combination of chicken drippings with tea, water and some fresh lemon juice used)
For serving
Fresh lime juice 1/4 Cup (4 tbs)
Olive oil 3 Tablespoon (Optional)



1. Take the rice in a strainer or colander and wash and rinse in cold water a few times until the water runs clear.

2. Rinse the grape leaves under cold running water. Then, carefully cut the stem off the leaves and set aside.

3. Using a brush grease a baking dish and set aside.


4. Heat a medium saucepan with olive oil. Add in the rice and toast and dry it out until lightly golden.

5. Pour in broth, along with some white peppercorns, red chili flakes, salt and a bay leaf. Cover with a lid and cook on medium-high heat until cooked. (Would take about 10 minutes. Keep checking every 5 minutes, add more broth if needed)

6. Meanwhile, heat another frying pan with oil. When oil is hot, add the ground pork, season with salt, pepper, cayenne pepper, parsley, crushed mint and dill. Stir fry until the meat is browned.

7. Once the meat is browned, add red wine, stir and let simmer until reduced a bit.

8. Once done, remove the rice and meat into a large bowl to cool. Mix well and set aside. (Cooked rice :Meat used is of the ratio 1 : 1)

9. Preheat the oven to 350 F.

10. Place each grape leaf, inner side facing up. Spoon a tablespoon of the rice and meat mixture on the center of the leaf. Fold the bottom two ends up, roll the sides in and roll upwards to form small grape rolls. Place each roll seam side down in the greased baking dish.

11. Repeat the same for all the leaves, one by one and line them in the baking dish.

12. Bake in the preheated oven for 50 - 80 minutes. (Cook uncovered for the first 20 minutes, then cover with foil and pop it back into the oven)

13. Check after 30 minutes, pour more liquid, if required.

14. Once done, squeeze some fresh lime juice and drizzled with some olive oil (if using) over the top before serving.


15. Serve with sour cream and lemon wedges.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 95 Minutes
Ready In: 95 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1487Calories from Fat 1306

 % Daily Value*

Total Fat 145 g223.1%

Saturated Fat 57 g285%

Trans Fat 0 g


Sodium 1395 mg58.13%

Total Carbohydrates 22 g7.3%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet