How to Roll Grape Leaves

Today I learned how to Roll Grape Leaves ...aka... Dolmades.  Normally you would prepare the stuffing first but this journal isn't meant to be in any particular order.  I will get to the rest of the recipe soon, but for now...just Rolling.

So with that out of the way, here is what I've learned.

First we get our grape leaves out of the jar and rinse them off under some cold water.

Next I grabbed my pair of poultry shears to clip off the stems.  Give a quick reference to see that I made sure not to clip to much off to prevent the leaf from tearing.

Once I've got them all clipped it's time to start rolling.  I grab about a tablespoon at a time of the filling and roll it into an oval meatball shape.  Take one leaf and lay it flat on its back, and place the "meatball" towards the bottom flaps of the leaf.

Now, fold over the bottom flaps...Then the side flaps...Holding it all together firmly, roll forward.

This technique is very similar to how we fold our spinach pies, so it was pretty easy for me to pick up.  After three or four you should be able to do it with your eyes closed.  Repeat the process you run out of stuffing, and be carefull not to use up all of your leaves 'cause you will need enough extra leaves to line the bottom of the pot.  Again, we'll save that for next time...