Dolmades avgolemono

Ντολμαδάκια αυγολέμονο

Course Main Course

Cuisine Greek

Ingredients

500 g fresh vine leaves
2 wine glasses of 'kitrino'rice soaked in warm water for at least 10 minutes and rinsed well.
500 g homemade veal mince
2-3 onions finely grated
2-3 cloves garlic choped
1 wine glass EVOO
1 bunch fresh dill finely chopped
1/2 bunch fresh flat leaf parsley finely chopped
1/2 bunch fresh mint finely chopped
sea salt and freshly ground black pepper
1 lemon juiced

For the avgolemono

2 lemons juiced
2 eggs yolk only
1 tbs cornflour
1/2 tea cup cooking broth from the dolmades

Instructions

If the vine leaves are very fresh, then you will need to blanch them in boiling water for 5 minutes or until they just change colour. Place in chilled water and then drain. Lay the smallest leaves on the bottom of the pot that you will use to cook the dolmades.
For the filling: Place a frypan on medium heat. Add a little oil and fry the mince until light brown. Remove from the pan and set aside. In the same pan, add a little more oil and fry the onion and garlic until soft and fragrant. Add the rice to the pan and coat well in the fragrant oil, let it toast a little. Season and then add a cup of water. Simmer until the rice absorbs the water but is still al dente. Remove the pan from the heat and let the mixture cool. Once cool, add the fresh herbs and the cooked mince. Mix well to combine.
Fill the leaves: Place the vine leaves on a shiny side down on a board. Cut the stalk from the base of the leaf. On each leaf add one tablespoon of the filling mixture. Fold up the bottom of the leaf and then fold in the two sides (left to right) and roll up.
Place the rolls, seam side down in tightly packed rows. Cover with an upturned, heat-proof plate. Add water so that it comes just up to the level of the rolls and a little oil. Bring to the boil, then reduce heat and simmer covered with a lid for about 1 hour. After the first 30 mins, add juice of 1 lemon. Once cooked, remove from the heat.
For the avgolemono: Set aside 1/2 cup of the cooking liquid from the dolmades. in a seperate bowl, beat the eggs yolk with the lemon juice and cornflour. Gradually add the warm reserved cooking broth to the egg-lemon mixture and keep whisking all the time. Pour the avgolemono sauce back into the dolmades, place on a low heat and shake the pot gentley to distribute the sauce evenly and let it bind. Do not bring to the boil or the sauce will split. Serve immediatley.