Romanian Stuffed Grape Leaves with Lemon Dill Sauce
Tender grape leaves wrapped around a savory pork and rice filling, gently simmered and served with a creamy lemon-dill sauce.
Ingredients
For the stuffed grape leaves:
- 30 grape leaves from a jar of grape leaves or fresh wild grape leaves
- 1 lb ground pork or use all beef for simplicity
- ½ cup white rice uncooked
- 1 yellow onion large , finely chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 2 teaspoons salt to taste
- ½ teaspoon black pepper to taste
- 2 tablespoon olive oil extra virgin
- 1 teaspoon sweet paprika
For cooking:
- A few extra fresh grapes leaves to line the bottom of the pot
- ¼ cup lemon juice
- 3 bay leaves
- Water just enough water to cover the rolls
- 1 small plate or heavy plate to keep rolls submerged
For the lemony dill sauce:
- 2 cups sour cream full-fat
- 1 egg yolk
- 1 tablespoon flour
- lemon juice Juice of 1 lemon
- 4 tablespoons fresh dill chopped
- 1 teaspoon Salt to taste
- ¼ teaspoon black pepper to taste
Instructions
Prep the grape leaves
- If using fresh grape leaves, blanch in hot water for 2 minutes to soften. For jarred leaves, rinse thoroughly in cold water to remove the brine and cut the stems. Set them aside between paper towels to dry.
Make the filling
- Add the chopped 1 yellow onion and 2 tablespoon olive oil to a pot, then cook over medium heat, stirring often, until the onion turns soft and golden for about 4 minutes.
- In a large bowl, combine the sautéed onion, 1 lb ground pork, ½ cup white rice, 2 tablespoons fresh parsley, 2 tablespoons fresh dill, 2 teaspoons salt, ½ teaspoon black pepper, 1 teaspoon sweet paprika. Mix well. This is your rice stuffing base, aromatic and savory. Let it sit at room temperature while you prep the leaves.
Roll the grape leaves
- Lay one leaf shiny side down on a board, stem end facing you. Place a heaping teaspoon of the filling at the center of the leaf. Fold in the sides of the grape leaf, then roll up tightly. Repeat with the rest.
- Tip: Use smaller leaves for tighter rolls and bigger leaves for quicker wrapping. Save the torn ones for layering the bottom of the pan.
Layer and cook
- In a deep pot or Dutch oven, line the bottom with extra leaves to prevent sticking . Arrange the stuffed leaves in a single layer seam side down and very close together over the bed of leaves., then add a second and third layer. Tuck in bay leaves. Pour the ¼ cup lemon juice 3 bay leaves, over the stuffed grape leaves.
- Pour in enough water to barely cover them. Place a small plate or heavy plate on top to keep them submerged. Cover the pot and cook over medium-low heat for about 1 hour or until the rice is tender and the flavors are melded.
Make the Egg-Lemon Sauce
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon flour. Add in 2 cups sour cream, lemon juice, and 4 tablespoons fresh dill, lemon juice, 1 teaspoon Salt and ¼ teaspoon black pepper.
- Now here’s the key: temper the sauce by slowly whisking in a ladle of hot broth from the pot. Then pour the tempered mixture back into the large saucepan or cooking pot. Simmer on medium-low heat for 5–10 minutes, stirring gently until thickened. Do not boil, or the sauce may curdle.
Serving Suggestions
- Serve the warm stuffed grape leaves with a spoonful of the creamy lemon-dill sauce on top and a few lemon wedges on the side. It’s a perfect delicious appetizer or light main dish with crusty bread or a side of polenta (mămăligă).
Notes
- They taste even better the next day, so make a big batch and store leftovers in an airtight container in the fridge.
- Roll the grape leaves ahead and refrigerate overnight for later use.
- Freeze uncooked rolls on a tray, then transfer to containers for long-term storage.
- The cooked dish keeps well in the fridge for up to 4 days
Nutrition
Calories: 488kcalCarbohydrates: 22gProtein: 18gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 132mgSodium: 1235mgPotassium: 435mgFiber: 2gSugar: 5gVitamin A: 4967IUVitamin C: 10mgCalcium: 161mgIron: 2mg
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