Making Dolmades

The grape vines are producing lots of leaves, many of which are rather tender just now. I also have a couple of small fennel bulbs and lots of top setting onions, scallions, leeks, and various herbs around. I decided to make vegetarian dolmades for an upcoming art reception at a non-profit art gallery, where I have a couple of pieces on display. I looked at several recipes, in my various cookbooks and online, and I had a couple in front of me for reference as I went. My practice run went well enough that we ate all of the dolmades and I decided to refine my process based on the first go-round.

Today I went out and picked many grape leaves, no smaller than the size of my hand, and only the tender ones. I also harvested the other things I mentioned above: fennel bulb, leeks, top-setting onions, scallions, mint, and parsley. I used a store-bought yellow onion (certified organic and grown in California) and I used Arborio rice (I do not grow rice in my garden, but live in a rice-growing region so it is a locally produced ingredient).

Fresh grape leaves, and other ingredients.

Bamboo steamer lined with fresh grape leaves.

Preparing the leek. Sliced down the middle eases rinsing of any dirt caught inside.

Chop chop chop.

Mixing leeks and rice.

More chopping.

Laying out the blanched grape leaves.

Filling

Folding

Rolling

Uncooked dolmades in the bamboo steamer lined with fresh grape leaves.

On the stove for approximately 45 min.

Cooked dolmades await.

Viola! They are steamed to perfection! Now they will cool and then wait in the fridge (where the flavors will develop overnight) until the reception tomorrow evening. Of course I had to sample one to make sure it was cooked!