Stuffed Vine Leaves with White Sauce Dolmades Avgolemono

Stuffed vines leaves can be eaten in various different ways in the Mediterranean. This specific recipe is the most homey sort, made by the Mama and enjoyed by the family. Make these for a casual family/ friend dinner and accompany with some feta cheese and home made fries!

Average: 5 (2 votes)


1 kg minced meat
½ kg vine leaves fresh or in conserved in brine
110r of rice
3 tbsp of chopped parsley
2-3 chopped onions
1 cup of oil
2 eggs
2 lemons
1 tbsp corn flour
salt, pepper


  • Finely chop onions or puree them
  • Coarsley chop the parsley

1. Wash the vine leaves (if fresh) well, then drop into boiling water, taking care not to over boil them. Remove with a perforated spoon and spread them out on a platter.
1. Empty the jar in a colander and spread the vine leaves out on a plate.

2. Put the minced meat in a bowl together with the rice, onions, parsley, salt, pepper and egg whites. Knead well.

3. Take one vine leaf at a time. Put a tsp of filling in the center and fold so that no filling falls out.

4. Lay each stuffed vine leaf (dolma)  in a large pot close together creating a spiral shape.

5. Put enough warm water to cover them. Add the oil and some salt and cover with a dish that fits comfortably in the pot and has enough weight to keep the dolma in place. Then cover with a lid.

6. Simmer until only about 1 ½ cup of juice remains and the rice is cooked, and remove the pot from fire.

7. Avgolemono: Beat the eggs yolks. Add the lemon juice, the corn flour and then the broth from pot. Pour this sauce over the dolmathes.

8. Shake the pot over a low heat to thicken the sauce and then serve immediately.

*Careful not to heat the sauce too much as it will crudle.

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