pak choi dolmades

Trying a veg box that gave us more pak choi than we knew what to do with + invitation to a Greek night = this wonderful culinary concoction. Who needs vine leaves? I did search the internetz and couldn’t see another such mishmash so just went for it, and was actually quite pleased with the results – especially since they don’t have the slightly vinegary taste that tinned vine leaves sometimes have.

2016-02-20 19.17.18

1 medium onion, diced
300g long grain rice
400ml + 300ml vegetable stock (approx)
handful pine nuts
handful mint, shredded
handful parsley, shredded
Juice and zest of one lime
pak choi / savoy cabbage / grape vine leaves – approx 20-30, large ones with stems cut off
1/2 cup (125ml) olive oil
60ml lemon juice

  1. Dry toast the pine nuts in a pan and set aside
  2. In a large pot, soften the onion in a little of the oil. Stir in the rice and cook for a few minutes before adding 400ml of the stock. Simmer for 10 minutes until half-cooked/ al dente (add a little more water if necessary). Remove from heat and stir in the lime, herbs, and pine nuts. Leave to cool slightly while you prepare the pak choi leaves.
  3. Blanch the leaves – heat a pot of water to boiling and prepare a basin of water with lots of ice in it. Cook the leaves in boiling water for 3-4 minutes then plunge in cold basin and drain on some kitchen towel.
  4. Prepare the dolmades: working one at a time, place a little rice at the base of a leave, fold over, turn in the sides, and then roll up. Place in the bottom of a large pot and fill the whole layer. Squeeze them in pretty tightly to keep them together. If you finish one layer, have a second layer if there’s enough to do a whole new layer. Pour over the remaining broth, lemon juice, and olive oil. Heat over a medium heat until it begins to simmer. Then turn heat to low and place a plate on top of the dolmades to weigh them down. Cover and cook for about 30 minutes.
  5. Serve hot or cold – keeps for a week in the fridge.

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(technique via


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