Ingredients
Method
1.Place leaves in large heatproof bowl, cover with boiling water; stand 10 minutes, drain. Rinse under cold water; drain. Pat 36 similar-size, well-shaped leaves dry with absorbent paper; reserve remaining leaves for another use.
2.Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add mince; cook, stirring, until just changed in colour.
3.Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is almost evaporated; cool 15 minutes.
4.Place leaves, vein-side up, on board. Spoon 1 tablespoon of the filling near stem in centre of 1 leaf; roll once toward tip of leaf to cover filling then fold in two sides. Continue rolling toward tip of leaf; place, seam-side down, in baking-paper-lined steamer. Repeat process with remaining leaves and filling mixture, placing rolls about 1cm apart in steamer.
5.Place steamer over large saucepan of boiling water. Steam, covered, about 15 minutes or until dolmades are heated through.
6.Serve hot or cold, drizzled with lemon juice, if you like.
Fresh vine leaves can be used instead of purchased ones if you like.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
French onion pork schnitzel with stroganoff sauce
Brought to you by Australian Pork
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%