Authentic Greek Dolmadakia Yialantzi (Stuffed Vine Leaves with Rice and Herbs)
If you’ve ever joined a class at CookinAthens, you already know: rolling dolmadakia is part cooking, part meditation. You sit there with a bowl of herbs, grape leaves, and rice, and for a moment the world slows down.
These little bites are packed with herbs, olive oil, and love — and while they look delicate, they’re actually incredibly simple once you get the rhythm. Just roll, tuck, and repeat. Bonus: it’s the best possible excuse to pour a glass of wine while “helping”. If you love authentic meatless Greek dishes, check our full collection of vegetarian Greek recipes here.
Dolmadakia (from dolma, meaning “stuffed”) are found across the Mediterranean, but in Greece, they’re most often filled with rice, herbs, and olive oil — a fresh, fragrant version that can be eaten warm or cold.
They’re the stars of every meze table, made in huge batches by Greek grandmothers who somehow manage to roll 200 perfect pieces without breaking a sweat. We’ve rolled so many dolmadakia over the years that we could probably do it blindfolded. It’s the ultimate meze meditation: fold, tuck, roll, breathe — and then reward yourself with one (or three).
Tips for Perfect Dolmadakia
- Use young, tender grape leaves — either fresh blanched or good-quality jarred ones.
- Soak and rinse the rice before using so it stays fluffy and separate.
- Herbs matter: parsley, dill, and mint or fennel bring brightness — don’t skip them.
- Don’t overfill — the rice expands as it cooks, so use only 1–1.5 teaspoons of filling per leaf.
- Roll tightly, but not too tight — they should hold their shape but still have room to expand.
- Create a protective “bed” — line the bottom of the pot with torn or imperfect leaves to prevent sticking.
- Tuck tightly but not too tight — the rice expands as it cooks.
- A small plate placed on top keeps them submerged and evenly cooked.
- Let them cool in the pot before serving so they hold their shape..
Storage & Makea Ahead
- Fridge: Keep dolmadakia in an airtight container for up to 4–5 days. They get even tastier after day one.
- Freezer: They freeze beautifully! Freeze uncooked OR cooked dolmadakia for up to 2 months.
- Reheating: Warm gently in a pot with a splash of water and a drizzle of olive oil — never microwave, they dry out.
- Serve cold or room temp: As most Ladera, they are delicious straight from the fridge.
FAQ
Can I make dolmadakia without onions?
Yes. Replace the onions with extra herbs (parsley + dill + mint) and a tablespoon of lemon zest. The flavor stays bright without being heavy.
Why did my dolmadakia fall apart?
Usually because of overfilling or rolling too loosely. Also, if they aren’t weighted down in the pot, they move around and unravel.
Can I bake dolmadakia instead of simmering them?
Yes. Place them tightly in a baking dish, drizzle with olive oil, add hot water or vegetable broth, cover with foil, and bake at 170°C (340°F) for 60–70 minutes.
Do dolmadakia taste better the next day?
Yes — in fact, they’re best the next day. The rice firms up, the herbs bloom, and the lemon flavor settles perfectly.
Authentic Greek Dolmadakia Yialantzi (Stuffed Vine Leaves with Rice and Herbs)
Ingredients
- 30 fresh grape leaves or 1 jar grape leaves, stems removed
- 1/2 cup extra virgin olive oil, divided, plus more for serving
- 1 large white onion, grated
- 2 large spring onions, white parts only, thinly sliced
- 1/2 cup fresh dill, finely chopped
- 1/2 cup flat-leaf parsley, finely chopped
- 1/2 cup fresh spearmint, finely chopped (optional)
- 1/2 cup finely chopped fennel fronds (optional)
- 1 cup short-grain rice, soaked 30 min in hot water, drained
- Salt and freshly ground black pepper
- Lemon juice, for cooking and serving
- Greek yogurt, for serving (optional)
Instructions
- Prepare the Leaves: Bring a large pot of water to a boil.
- Add the grape leaves and blanch for 3–4 minutes, until tender.
- Transfer to a bowl of ice water, then drain and set aside. (If using jarred leaves, simply rinse and drain.)
- Make the Filling: Rinse the rice under cold water until the water runs almost clear; drain.
- In a bowl, combine the rice, grated onion, spring onions, parsley, dill, spearmint or fennel, lemon juice, half the olive oil, salt, and pepper. Taste and adjust seasoning.
- Prepare the Pot: Line the bottom of a small pot with a few grape leaves and the stems of your herbs — this will prevent scorching.
- Roll the Dolmadakia: Lay one grape leaf vein-side up. Place 1 tsp of filling in the center.
- Fold the bottom of the leaf over the filling, then fold in the sides and roll up tightly into a small cigar shape (pretend you are making a burrito).
- Place seam-side down in the lined pot.
- Repeat until all filling is used, arranging the rolls snugly in layers.
- Cook: Add enough water to cover the dolmadakia by about 4 cm.
- Pour in the remaining olive oil and add 1 tbsp lemon juice.
- Put a small plate (with diameter a little bit smaller that the pot) on top of the dolmades and cover the dolmades. Add a weight on top (at CookinAthens we use a bowl with a can). This prevents the dolmades from moving while they boil.
- Bring to a simmer, then reduce to medium-low, cover, and cook for 35 minutes, until the rice and leaves are tender.
- Finish: Add a drizzle of olive oil and the juice of half a lemon.
- Shake the pot gently, remove from heat, put the lid on and let them absorb any water that still exists in the pot.
- Let cool completely
