Dolmades with Egg and Lemon Sauce

Grape leaves rolled around seasoned chopped meat, rice, parsley and onion, simmered 40 to 50 minutes, and served under a silky Greek egg and lemon sauce.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Dolmades with Egg and Lemon Sauce, photo coming soon
  • Prep 45 min
  • Cook 50 min
  • Total 1 hr 35 min
  • Yield About 50 rolls

Jump to: Ingredients | Instructions | Tips | Print recipe

Dolmades are stuffed grape leaves, and Sandra Mills's are the meat-filled kind, served warm. Each leaf, shiny side out, is wrapped like an envelope around a teaspoon of chopped meat, rice, parsley and onion, rolled loosely so the rice has room to swell, then packed in a pot and simmered under a plate.

The cooking liquid becomes a classic Greek egg and lemon sauce, avgolemono, poured over the platter.

Ingredients

Dolmades

  • 1 pound chopped meat
  • 1/2 cup rice
  • 1/2 cup chopped parsley
  • 1 medium onion, chopped fine
  • 2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 50 grape leaves (may use canned)
  • 2 cups water
  • 2 tablespoons butter

Egg and lemon sauce

  • 3 eggs
  • 1 teaspoon corn starch
  • Juice of 1 lemon
  • Salt and pepper
  • 1 1/2 cups of the cooking liquid from the grape leaves

Instructions

  1. Make the filling. Combine the meat, rice, parsley, pepper, 1 teaspoon of the salt and the onion.
  2. Prepare canned leaves. If using canned leaves, drop them into boiling water for a few minutes and drain.
  3. Fill. Take each leaf with the smooth, shiny surface on the outside. Place a teaspoon of filling in the center of the inside of the leaf, fold like an envelope and roll lightly to allow for the puffing of the rice.
  4. Simmer. Place the filled leaves side by side in layers in a covered saucepan. Add the water, butter and the remaining 1 teaspoon salt. Press down with a plate and simmer for 40 to 50 minutes.
  5. Make the sauce. Beat the eggs. Dilute the corn starch with a little water and add to the eggs, then add the lemon juice, salt and pepper. Gradually add this mixture to 1 1/2 cups of the sauce from the grape leaves and cook separately in a small pan until it thickens.
  6. Serve. Serve the rolled grape leaves on a platter and pour the sauce on top.

Tips

  • Add the hot liquid to the eggs slowly while stirring so the eggs do not scramble.
  • The meat filling should reach 160°F; 40 to 50 minutes of simmering takes care of that.

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