It’s been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world).

I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here’s the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. 

What are Greek Dolmades?

Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don’t come even close to these homemade authentic ones. So I don’t advise buying them. 

Nothing can beat their unique taste, and they’re straightforward to make. So,  in this article, we will look at preparing Greek dolmades.

The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries.

FAQs about Greek Dolmades

Can I Make Vegan Greek Dolmades?

Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it’s just a matter of preference. 

So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice.

After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves.

Can I use fresh leaves instead of jar leaves?

If you’ve used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them.

How to store the leftovers?

To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot.

We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience.

Don’t forget to share the image below to your Pinterest board and save this Authentic Greek Dolmades Recipe!

Preparation Time: 20 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Calories: 205

Greek Dolmades Recipe

Ingredients

• Grape leaves in brine – 1 jar (16 oz)
• Short grain rice – 1 ½ cup (soak in water for fifteen min and drain)
• Extra virgin olive oil
• Chopped Yellow onion – 1
• Lean Ground Beef – 12 oz 
• Salt to taste
• Black pepper
• Allspice – 1 tsp
• Cumin – ½ tsp
• Chopped Parsley, fresh mint, and fresh dill – ½ cup each
• Tomatoes – 1
• Chicken broth – 4 cups ( I use low sodium one) 
• Lemon juice – 4 tsp

Instructions

Preparing the Grape Leaves:

1. Remove the grape leaves from the jar and discard the brine.
2. Rinse the leaves thoroughly under cold water to remove any excess salt.
3. Allow the leaves to drain and set aside.

Preparing the Stuffing:

1. In a bowl, soak the rice in water for 15 minutes. After soaking, drain the water completely.
2. In a pan, heat 1 tbsp of olive oil over medium heat.
3. Add onions and sauté until they become translucent, stirring occasionally.
4. Add the meat to the pan and cook until it turns brown. Flip occasionally to ensure even cooking.
5. Drain any excess fat from the pan.
6. Season with salt, pepper, and all-spice, mixing well.
7. Transfer the meat mixture to a bowl and allow it to cool.
8. Once cooled, add the drained rice and herbs to the meat mixture.
9. Season with salt and drizzle 1 tbsp of olive oil. Mix until all ingredients are well combined.

Stuffing and Cooking the Grape Leaves:

1. Lightly grease a skillet with olive oil.
2. Line the bottom of the skillet with a layer of grape leaves.
3. Add a layer of sliced tomatoes on top of the grape leaves.
4. To stuff a grape leaf:
   • Lay a leaf on a cutting board with the patterned side facing up.
   • Place 1 tbsp of the meat and rice filling in the center.
   • Fold in the sides and roll the leaf, securing the filling inside.
5. Repeat the stuffing process with the remaining grape leaves until all the filling is used.
6. Arrange the stuffed grape leaves in the skillet, starting from the edges and working your way to the center.
7. Place a plate upside down on top of the grape leaves to keep them in place.
8. Pour hot broth over the grape leaves until they are slightly submerged.
9. Cover the skillet with a lid and cook over medium heat for 30 minutes or until most of the liquid is absorbed.
10. Drizzle 4 tsp of lemon juice over the grape leaves, cover, and continue cooking for another 30 minutes or until fully cooked.

Serving Instructions:

1. Remove the skillet from heat and allow the grape leaves to cool for 30 minutes, uncovered.
2. Drizzle with additional olive oil.
3. Transfer the grape leaves to a serving plate.
4. Serve with plain yogurt or lemon wedges on the side. Enjoy your homemade Greek dolmades!

Cooking Tips & Variations

• Don’t skip soaking the rice as it later aids in cooking.
• It is not advised to over-stuff the grape leaves as the filling contains rice that expands when cooked.
• When rolling the grape leaves, ensure they are rolled tightly. Stay moderate, not less, or too tight for proper cooking.
• Placing an inverted plate on the leaves will make them stay intact and prevent them from floating while being cooked. When the liquid is absorbed, you may bake out the plate.
• After the grapes are cooked, the resting time allows them to absorb the extra liquid. It also adds to the taste.

Prepare dolmades ahead

• Stuffings can be prepared one or two nights prior. You may store them in an air-tight container in the fridge.
• You can roll the grape leaves with stuffings inside and then place them in the refrigerator overnight. Take them out of the fridge an hour before you need to cook.

Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought ones you could buy!

By making this delicious Bierocks recipe, you’ll never have to worry about serving boring sandwiches again. 🙂

Bierocks are a staple in the cuisines of certain European countries, especially Germany and Russia. And while many people know about them, most don’t know how to make them authentically. 

No worries, I’m an expert in German recipes; you can check out my German Bratwurst and German Goeta Recipes. These are very popular here on Cooking Frog, and hopefully, this German Bierocks Recipe will be as well. 

What are Bierocks?

Bierocks are delicious German pastry pocket sandwiches made with flour, water, yeast, and a variety of savories. They’re often filled with ground beef and have a crunchy, flaky outside and a fluffy, soft inside. 

Bierocks were brought to the US by German/Russian immigrants somewhere around the 1870s. In the US, they are called “Kraut Bierocks”

They are very easy to bake and can be filled with all sorts of savories. They’re a common dish at social gatherings.

German Bierocks Recipe

Ingredients

Ingredients For Bierocks Dough

• ¼ cup sugar
• 1 cup lukewarm milk
• 4 cups all-purpose flour (unbleached)
• 2 ½ tsp dry yeast
• 2 tbsp melted butter (salted)
• ¾ tsp salt
• 1 egg (at room temperature and beaten)

For Filling

• ½ large onion (diced)
• ½ lb ground beef
• ¼ tsp salt
• 3 cups shredded cabbage
• ¼ tsp black pepper (ground)
• 1 tbsp milk

Instructions

Bierocks Dough Recipe

1. Mixing the Ingredients:
   • In a large bowl, combine sugar and milk, stirring until the sugar dissolves.
   • Add yeast to this mixture and let it sit for 7-10 minutes, until it starts to foam. This indicates the yeast is active.
2. Preparing the Dough:
   • Whisk the yeast mixture and add half of the flour, an egg, melted butter, and salt. Stir until well combined.
   • Gradually add the remaining flour, and knead the mixture for 10-12 minutes. The goal is a smooth, soft dough.
3. Letting the Dough Rise:
   • Place the dough back in the bowl. Cover it with a damp towel or plastic wrap to prevent drying.
   • Let the dough rise for about an hour in a warm spot. It should double in size. During this waiting period, you can prepare the filling.

Preparing the Filling

1. Cooking the Meat:
   • In a large non-stick pan, cook the meat over medium-high heat for 5-7 minutes until it browns.
   • Drain any excess grease.
2. Adding Cabbage:
   • Mix in the cabbage with the meat, cooking for another 8-10 minutes. The cabbage should become tender.
3. Seasoning:
   • Turn off the heat and season the mixture with salt and pepper to taste.

Assembling and Baking the Bierocks

1. Preparation:
   • Preheat your oven to 375°F (190°C).
   • Grease a baking sheet to prevent sticking.
2. Shaping the Bierocks:
   • Roll out the risen dough on a clean surface and divide it into 8 equal portions.
   • Flatten each piece into a circle (about 4-5 inches in diameter).
   • Place 2-3 tablespoons of the filling in the center of each circle.
3. Sealing the Bierocks:
   • Carefully bring the edges of the dough over the filling, pinching them together to seal. This will create a stuffed pocket.
4. Baking:
   • Place the sealed bierocks on the greased baking sheet.
   • Brush the tops with milk for a golden finish.
   • Bake in the preheated oven for 25-30 minutes, or until golden brown.
5. Cooling:
   • After baking, remove the bierocks and let them cool on a wire rack.

Spread the love for cooking! Pin this delightful Bierocks recipe to your Pinterest board and share the joy of homemade goodness with your followers. Let’s make this recipe a staple in kitchens everywhere!

What is the difference between bierocks and runzas?

Are bierocks the same as runzas? The differences between bierocks and runzas are quite small. In fact, most people consider them to be pretty much the same.

The main difference between bierocks and runzas comes from where the dish is from. In the case of bierocks, from Germany.

And in the case of runzas, the dish is from Nebraska. The 2nd difference between them is the shape. Bierocks are round. On the other hand, Runzas are rectangular.

Are bierocks the same as pierogies?

Bierocks are equally delicious as pierogies or varenyky, but they are not the same. You can check our recipe for Polish Cabbage pierogies. 

Bierocks are made with yeast dough. On the other hand, pierogies are made with unleavened dough, and they resemble dumplings more.

How do you store and reheat Bierocks?

Bierocks can be stored in the refrigerator for up to 3 days. You can even freeze them after baking. Take out the frozen Bierocks from the freezer 4-5 hours before eating and warm them in the oven for 8-10 minutes.

If you notice they start to brown too quickly, simply wrap them in the foil. We will not recommend microwaving the frozen Bierocks because they will get soggy.

Can I make Bierocks with the frozen rolls?

Traditionally, Bierocks are made with homemade soft yeast roll dough. In this recipe, we have shared a full tutorial on how to make Bierocks dough from scratch.

But you can make Bierocks from the frozen yeast roll. Some people also make them with store-bought biscuit dough. Also, don’t forget to thaw the roll before adding the fillings.

Can I make Bierocks with Pizza Dough?

Yes. Although I suggest you go for Chicago deep-dish pizza style because thin-crust doesn’t go well with Bierocks.

You can even experiment a bit by adding mozzarella to your Pizza Bierocks recipe; it has a mild taste so that it won’t interfere with Bierock’s amazing flavors. 

What can you serve with Bierocks?

You can serve onion rings, crinkle fries, German potato salad, peas and carrots, side salad, and Kroketten. Also, don’t forget to serve a glass of German beer with these delicious stuffed buns.

Follow these steps and you can confidently try to make delicious Bierocks.

They’re easy to make and taste great as an appetizer or as a main dish when served with your favorite dipping sauce. So, let’s make these amazing Bierocks together!

Tips & Tricks for Bierocks Recipe

• The dough should be tacky, but it should not stick to the surface or to the hand.
• You can include ground sausage, horseradish, and shredded cheese in your filling.
• Some parts of the meat should be with fat, which, when frying, will soften the meat fibers and prevent the cutlets from being dry and hard.
• You can substitute the shredded cabbage for sauerkraut in these bierocks.
• Serve with mustard as a dipping sauce.
• For the perfect results, leave filled bierocks at room temperature and bake when they are double in size.

Nutrition

• 311 calories  
• protein 9.7g
• carbohydrates 39g
• fat 11g
• cholesterol 31mg
• sodium 412mg

Conclusion

We hope this blog post has helped you learn how to make the perfect bierocks! So what are you waiting for? Get out there and start making your own bierocks!

If you follow these guidelines, you should have delicious homemade bierocks every time! Enjoy!

We have a Peanut Butter Skrewball Whiskey Cocktail recipe so that you can enjoy a nice whiskey cocktail with your friends or during the holiday season. If you’re looking for some new cocktail recipes, this peanut butter whiskey and chocolate liqueur are perfect for you.

Last week we tried some whiskey cocktails that turned out to be a huge success. After this delicious Strawberry Hennesy Cocktail, here is another one that you guys will love.

Who would have thought that peanut butter and whiskey could make such a delicious combination? And it’s sooo easy to make. 🙂

This cocktail is a mouth-watering combination of flavors that comes together with rich peanut butter and chocolate taste.

The whiskey and peanut butter cup flavors work really well together, and if you’re looking for something sweet and tasty that isn’t too strong, then this is the cocktail for you. The best thing about this recipe is that you can find everything you need to make a Skrewball at your local liquor store.

What is a Skrewball?

Skrewball is a peanut butter whiskey. It’s a mix of whiskey and peanut butter. Yes, peanut butter.

It contains a whole jar’s worth of peanut butter, making it a peanut butter lover’s dream come true. While Skrewball peanut butter whiskey is a delicious stand-alone, it is also great for use in many cocktails.

It’s rich and creamy gluten-free, and contains less trans fats so that you can indulge to your heart’s content. If you’re not a fan of peanut butter, don’t worry. Skrewball Whiskey makes a great gift for any whiskey lover in your life. And if you’re not a whiskey fan, you can still enjoy it as creamy, delicious peanut butter.

Why should you try this cocktail?

You must try Skrewball Peanut Butter Cup Whiskey Cocktail because it is:

• Creamy and delicious
• Easy to make
• Budget-friendly
• A perfect drink for any occasion
• Very sweet and doesn’t taste like whiskey
• Best option for peanut butter and chocolate lovers
• Perfect drink to have at the end of a hard day’s work

What other garnish might work with this Skrewball Whiskey cocktail?

Use chocolate shaving or brown sugar to garnish your drink. A peanut butter cup gives this cocktail a leg up. You can also sprinkle peanut butter chips. Or simply rim the glass with sugar and finely chopped peanuts.

How to store leftovers?

If you have leftovers from your Skrewball Peanut Butter Cup Whiskey Cocktail, make sure to store them in a plastic container. Keeping the container in the fridge will help to keep the cocktail fresh and flavorful.

The Skrewball Peanut Butter Cup Whiskey Cocktail is best served chilled, so you want to ensure that you are properly storing it.

Can you freeze Skrewball peanut butter whiskey cocktail?

While it is possible to freeze Skrewball peanut butter whiskey cocktail, it is not advisable. Freezing the cocktail will alter its flavor, making the texture a bit grainy.

If you want to freeze Skrewball peanut butter whiskey, it is best to freeze it in an airtight container. Please note that freezing the peanut butter whiskey will not improve its shelf life in any way.

Pin the image below and save this recipe to your Pinterest board if you like this Skrewball Whiskey Cocktail!

Ingredients

• 1 ½ oz Skrewball peanut butter whiskey
• 1 bottle of chocolate syrup
• 1 oz chocolate liqueur
• Ice
• ½ cup of milk

Instructions

• Take a glass and drizzle chocolate syrup around its inside. Please put it in the freezer for 5 minutes.
• Then pour chocolate liqueur, peanut butter whiskey, milk, and ice into the cocktail shaker.
• Shake well until all ingredients are combined.
• Your Skrewball Peanut Butter Cup Whiskey Cocktail is ready. Take out the glass from the freezer and pour in the cocktail and serve.

Tips & Tricks

• You can skip chocolate drizzle if you want to keep your cocktail simple or you don’t have chocolate syrup.
• You can easily make your Skrewball Peanut Butter Cup Whiskey Cocktail dairy-free by using almond milk, dairy-free chocolate syrup, and chocolate liqueur.
• To make your cocktail creamier, add 1 oz heavy cream and top with whipped cream.
• Increase the amount of ingredients if you are going to make this cold drink for a larger group or party.

Nutrition Value (per serving)

• Calories: 390 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 5 g

Let’s Sum Up

We hope you enjoyed our blog on making a Skrewball Peanut Butter Cup Whiskey Cocktail. We know that it may seem a bit daunting to try a new cocktail, but we hope that you felt comfortable enough to give it a try. If you have any questions about the recipe or any other part of our blog, please feel free to contact us or leave a comment below.

We hope that you’ll share it with your friends and family!

If you want to learn more delicious recipes like this one, don’t forget to share them on Pinterest.