Stuffed vineleaves with rice - (Dolmades yalatzi) Stuffed vineleaves with rice 1st image | 2nd image | 4th image NOTES Dolmades is an appetizer delicacy wrapped in vine leaves. This recipe yields approximately 70 pieces. Greek : Ντολμάδες γιαλαντζί Step by step demonstration of recipe included HERE. Serves / Yields : 70 pieces Season:Autumn Print this recipe INGREDIENTS 1/2 kg spring onions, finely cut 2 teacups olive oil 200 gr rice 1/2 kg vineleaves salt pepper Sprigs of dill Sprigs of parsley spearmint Juice of 2 lemons METHOD Drain the vineleaves. Sautee the onions in half the oil until they get a golden color. Add the rice, salt, pepper, parsley, dill and spearmint and half a glass of water. Cook until the water is absorbed. Use a tea spoon to count the portion of the rice mixture required for each leaf. Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel. In a large sauce pan place the vineleaves one close to each other. Put a plate on top of them in order to prevent them from opening. It is better to cover the surface of the saucepan with some vineleaves to avoid burning of the dolmades during cooking. Add the remaining oil, 2 cups boiling water and the lemon juice. Cook in low heat. The vineleaves are served cold with strained yoghurt.