Dolmades variations?

[Claire]

I haven't made them in years, but I like the vegetarian version. I cook the rice 'til it is almost done, then add nuts (either pine nuts or pistachios), finely chopped onions, and if it is the season, some fresh herbs (if not I use Cavendar's Greek seasoning). Then I wrap and slowly cook in a half/half chicken stock and white wine.

[Chefellas]

I've made dolmades with chinese cabbage. I had good results. If you're going to try seskoula you might as well try large leaf spinach

[dudank]

As the grape leaves are hard to find in my country, I use to make dolmades with sorrel leaves, and I also found silverbeet to be interesting as well. (Though it has not that sour hint as grape leaves and sorrel.) Also I use cabbage... but then it's quite a different dish and needs some changes of the filling.

[Chefellas]

It's not really necessary to pre cook the rice.I usually grate a lot of onion on the large holes of a cheese grater and then I mince fresh spearmint, fennel leaves, and dill, add it to the raw rice and mix it up with EVO,salt and pepper. Sometimes I add pinenuts and raisins. I put a few grape leaves on the bottom of the pot,fit the dolma tightly , cover them with water,a a bit of oil, andI put a plate on top so they don't lose their shape.

[buckytom]

that's the first time i've ever seen fennel leaves as an ingredient. thanks, chefellas.

[Chefellas]

you're more than welcome,buckytom. I use fennel leaves quite alot. fennel bulbs here are expensive while the leaves are pretty cheap. when i make hortopitta which is a pie of different greens(spinach, chard,whatever is available) i'll use a combo of dill, fennel greens and many other aromatic greens which I don't know the name of in english. it's nice to have all the different flavors popping into you mouth!

[Claire]

I only pre-cook the rice as a short-cut. I like to make the vegetarian version because when it is a large group, it is nice to have something tasty on hand for the veggies in any group. I didn't mention it, but a touch (not a lot) of dried fruit, chopped, is also a good addition (raisins, currants, dates, etc ... but not too much) to the filling. Personally, I like ground lamb in mine!!!!

[pdswife]

I use the meat stuffing ( or a mashed potato stuffing ) to fill zucchinii flowers. Very yummy.