How are fresh grape leaves prepared for Dolma?

Question

I understand they are marinated first but can I just use them fresh or with some quick preparation?

Answer 1

Why not just use the ones from a jar?  You can get them at Trader Joes.

Answer 2

They are marinated so they are soft and ply-able . . . . my sittie used to put her fresh leaves in boiling salt water for a few minutes then slice out the thick stems and roll away ....ummm now i'm hungry ...

Answer 3

experiment

Answer 4

You actually blanch fresh leaves (not marinated them) to soften them up but if you have very young leaves just rinse and use them as is. Fresh is so much better then the preserved ones, until I planted my own vine I used to get them fresh in season from the local Greek provider

Answer 5

Fresh grape leaves make the best Dolma. Preserved are okay, I have tried from Trader Joes's and they are OK.

This is how my Lebanese mother-in-law taught me:

1) Gather fresh grape leaves (I have two grapes in my garden) and pile them up into little bunches

2) Put a medium pot of water on to boil. Place the leaves  carefully in the pot of water to blanch them for a couple minutes. It may be helpful to put a plate that is smaller in diameter than the pot to hold the leaves down while they boil so they don't move around.

3) After a minute or two,  take them out and drain them, and let them cool down.

All this did was just soften the leaves so you can roll them nicely. While they are cooling off is the best time to prepare the stuffing for the Dolma.