| Knead all ingredients in a bowl. If the consistency is too hard, add
water, one tablespoon at a time (up to 4 T.).
Grape leaves are best picked from Grape Vines in the Spring, while they
are still tender. They can be washed and frozen between layers of waxed
paper and will keep for a year. They are also available in jars from
some fruit markets (especially ones that carry a lot of Greek/Italian
imported foods).
Depending on the size, you will need 20 to 40 grape leaves (Fila -
pronounced fee'-lah). Small leaves tend to be more tender.
Boil grape leaves until they are soft, but not tender. The time will depend
on the leaves. Fresh ones will only take a minute.
Fold grape leaves around small spoonfulls of meat mixture, sealing
completely.
In a large pot (preferably one with a large surface area on the bottom),
melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this
all at once, not as you roll them. Pour 3-4 cups water or chicken broth
over dolmades, cover, and simmer for 2 hours.
AVGOLEMONO (egg-lemon dressing)
Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix.
Add corn starch (she gave no measurement) to lemon juice and stir; add
to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth
and should be greatly reduced because of the rice) and add 1 T. at a time
to the egg mixture, whisking well. Egg mixture should thicken.
Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix
remaining broth into egg-lemon mixture. Stir well and pour over
dolmades. |
