Dolmades and Grape Leaves can you use?

Question

does anyone know if we can use our own grape leaves from our own grape vine we have in the garden, any suggestings

thanks for the receipe appreciated but can you use your own, as per my question

Answer 1

Yes you can, just make sure you pour boiling salted water over them and let them sit for about 5 minutes before you use them. That softens them, makes them less likely to tear, and also kills just about anything that might make you sick. It's how they process the ones in the jars--boiling salted water.

Answer 2

Dolmades (Stuffed Grape Leaves) Recipe

Ingredients

1/2-1 jar grape leaves
12 plump, fresh chicken wings
1-1 1/2 cups cooked rice
2-4 cloves fresh garlic, minced
1 1/2-2 pounds lean ground lamb
2 teaspoons Kosher salt
1/4 teaspoon ground coriander
1/2 teaspoon finely ground black pepper
juice of 1 lemon
1 teaspoon freeze-dried shallots


Preparation Instructions

Make rice a day ahead of time. Use 1½ cups Botan Extra Fancy Calrose Medium Grain Rice or any other fat, sticky, shorter-grain rice and 3 cups water. Bring to a boil and simmer covered for 20-30 minutes, so it is fully cooked. Chill until you use it.

Wash chicken wings and chop off the large drumette portions. Freeze drumettes for later use. Arrange the remaining two-joint pieces in the bottom of a large dutch oven covering the bottom. I use my heavy Wagner Ware No. 9 Drip-Drop Round Roaster with the trivet.

Open the jar of grape leaves and carefully unfold the leaves and put into a bowl of cold water. Rinse the brine out of the leaves and leave them in fresh cold water to aid in unrolling or unsticking them as you fill each one.

Start heating a large kettle of clear, cold water. Meanwhile, thoroughly mix together (with your hands) the rice, ground lamb, garlic, coriander, 1 tsp salt and pepper. Try to get about equal amounts of meat and rice. Place a scant tablespoon of filling across a drained grape leaf. Fold the end of the leaf like an envelope and roll into a sausage shape. Place in pan, seam side down, on chicken wings. Repeat this process, packing the rolls together tightly, covering all the wings and starting second and third rows as needed. About half-way through, start preheating the oven to 350°. When all the rolls are in the roaster, add hot water to cover and sprinkle 1 tsp salt over top. (If you use the Greek grape leaves, you will use most of a jar. If you use the milder California grape leaves, you will use about half of the jar.)

Bake covered at 350° for 1 hour. During the last 15 minutes of cooking, sprinkle lemon juice and shallots over the top and re-cover. Serves many.

Serves / Yields
Makes 40-50 rolls about the size of a big thumb.

Answer 3

You can, but you have to pickle them first. Clean the leaves really well, cut off the woody part of the stem, pour boiling water over the leaves in a colander. Put them loosely into a container that you can close, then add a brine made of 6 tablespoons of kosher salt per cup of hot water plus a tablespoon of vinegar and 1/2 teaspoon of sugar. Cover the leaves with the brine, cover the container, and put it in the fridge for at least a week. Once the leaves are soft and flexible, drain them, rinse with clear water, dry with a paper towel, and store unused leaves in canola or olive oil in a tightly sealed container.

Answer 4

they might no longer be the in user-friendly words fit to be eaten leaves. yet they have a particular style that facilitates make the finished flavor of dolmades, also they are "strong" sufficient to face up to the boiling as well as lining the pot with them.