Discover how to make Pork and Rice Stuffed Grape Leaves, a unique twist on traditional Greek dolmades, featuring a simple blend of flavors and ingredients for a delightful dish.
Dolmades, or stuffed grape leaves, are a classic dish found in many Greek households and a staple at any festive gathering. Typically, they are made with rice and herbs, sometimes including ground beef or lamb. Inspired by my childhood memories of preparing dolmades with my family in Greece—where we would often experiment with different fillings—I’ve created a version that incorporates pork, adding a unique twist to this beloved recipe. This dish not only connects me to my roots but also allows me to share a part of my heritage with friends who are always eager to try new flavors.
Why Pork and Rice Stuffed Grape Leaves Are Special
This version of dolmades stands out due to the inclusion of ground pork, which offers a richer flavor than traditional fillings. The pork pairs beautifully with the subtle tanginess of the grape leaves and the freshness of the herbs, creating a well-rounded and satisfying dish. These pork and rice stuffed grape leaves are perfect for anyone looking to explore Greek cuisine with a modern twist, making them a fantastic addition to any meal or as a standalone snack.
Ingredients List
For this unique take on dolmades, you will need:
- Grape Leaves: 1 jar (about 50 leaves), preserved in brine
- Ground Pork: 500 grams
- Long-Grain Rice: 1 cup, uncooked
- Onion: 1 large, finely chopped
- Fresh Dill: 1/4 cup, chopped
- Fresh Parsley: 1/4 cup, chopped
- Lemon Zest: From 1 lemon
- Olive Oil: For cooking and extra for drizzling
- Lemon Juice: From 2 lemons
- Salt and Pepper: To taste
- Chicken Broth: For cooking the dolmades, approximately 2 cups
Cooking Time and Serving Information
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
- Serves: 6-8 people
Cooking Tools Needed
- Large Pot: For boiling the grape leaves and later for cooking the stuffed leaves
- Mixing Bowl: For preparing the filling
- Colander: For draining the grape leaves
- Sharp Knife and Cutting Board: For chopping ingredients
Step-by-Step Cooking Instructions
1. Prepare the Grape Leaves:
- Rinse the grape leaves in cold water to remove excess brine. Bring a large pot of water to a boil, then blanch the leaves for about 3-5 minutes to soften them. Drain and set aside to cool.
2. Make the Filling:
- In a mixing bowl, combine the uncooked rice, ground pork, onion, dill, parsley, lemon zest, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
3. Stuff and Roll the Leaves:
- Lay a grape leaf flat on a cutting board, vein side up and stem towards you. Cut off the stem.
- Place about a tablespoon of the filling near the stem end of the leaf. Fold the sides of the leaf inward and roll tightly away from you, encasing the filling in a neat roll.
- Repeat with the remaining leaves and filling.
4. Cook the Dolmades:
- Arrange the stuffed leaves in a large pot, seam side down, packing them tightly to prevent unraveling during cooking.
- Pour over the lemon juice and enough chicken broth to just cover the dolmades.
- Drizzle with a little olive oil and place an inverted plate on top of the dolmades to keep them submerged.
- Bring to a gentle boil, then reduce the heat and simmer covered for about 1 hour until the rice and pork are fully cooked.
5. Serve:
- Let the dolmades cool slightly in the pot before serving. They can be enjoyed warm or at room temperature.
- Drizzle with a little extra olive oil and serve with additional lemon wedges for squeezing.
Nutritional Information
These pork and rice stuffed grape leaves are:
- Calories: Approximately 200-250 per serving.
- Protein: High in protein from the pork, making them filling and nutritious.
- Carbohydrates: Moderate from the rice, providing energy.
- Fats: Moderate, mostly healthy fats from the olive oil.
Frequently Asked Questions (FAQs)
Can I use fresh grape leaves instead of preserved ones?
- Absolutely! If using fresh grape leaves, you’ll need to blanch them longer, about 5-10 minutes, until they are soft and pliable.
What can I use if I can’t find grape leaves?
- Cabbage leaves can be a great alternative. They need to be blanched longer to soften sufficiently for rolling.
How long do stuffed grape leaves last?
- These dolmades can be stored in the refrigerator for up to 3-4 days. Ensure they are covered in a little broth or olive oil to keep them moist.
Tips for Perfect Pork and Rice Stuffed Grape Leaves Every Time
- Even Filling: Ensure the filling is uniformly mixed to distribute flavors evenly throughout the batch.
- Tight Rolling: Roll the leaves tightly to prevent the filling from falling out during cooking.
- Low and Slow Cooking: Cook the dolmades on a low simmer to ensure they are cooked through without unraveling or burning.
Pork and Rice Stuffed Grape Leaves offer a delightful twist on a traditional dish, blending familiar flavors with new ingredients for a refreshing change. Whether served as an appetizer or a main dish, they bring a taste of Greek innovation to your table, perfect for any occasion that calls for something special. Enjoy the process and the delicious results of your culinary efforts!
Pork and Rice Dolmades
Equipment
- Large Pot: For boiling the grape leaves & stuffed leaves
- Mixing Bowl: For preparing the filling
- Colander: For draining the grape leaves
- Sharp Knife and Cutting Board: For chopping ingredients
Ingredients
- 1 jar about 50 leaves, preserved in brine
- 500 grams of ground pork
- 1 cup of long-grain rice uncooked
- 1 large white onion finely chopped
- 1/4 cup of fresh dill chopped
- 1/4 cup of fresh parsley chopped
- Lemon zest from 1 lemon
- Olive Oil: For cooking and extra for drizzling
- Lemon juice from 2 lemons
- Salt and Pepper: To taste
- Chicken Broth: For cooking the dolmades approximately 2 cups
Instructions
- For preparing the grape leaves, rinse them in cold water to remove excess brine. Bring a large pot of water to a boil, then blanch the leaves for about 3-5 minutes to soften them. Drain and set aside to cool.
- In a mixing bowl, combine the uncooked rice, ground pork, onion, dill, parsley, lemon zest, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
- Lay a grape leaf flat on a cutting board, vein side up and stem towards you. Cut off the stem.
- Place about a tablespoon of the filling near the stem end of the leaf. Fold the sides of the leaf inward and roll tightly away from you, encasing the filling in a neat roll.
- Repeat with the remaining leaves and filling.
- For cooking the Dolmades: arrange the stuffed leaves in a large pot, seam side down, packing them tightly to prevent unraveling during cooking.
- Pour over the lemon juice and enough chicken broth to just cover the dolmades.
- Drizzle with a little olive oil and place an inverted plate on top of the dolmades to keep them submerged.
- Bring to a gentle boil, then reduce the heat and simmer covered for about 1 hour until the rice and pork are fully cooked.
- Let the dolmades cool slightly in the pot before serving. They can be enjoyed warm or at room temperature.
- Drizzle with a little extra olive oil and serve with additional lemon wedges for squeezing.
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