Stuffed vine leaves or Dolmades, is a Greek appetizer. If made in a clay pot, Dolmades will stay moist. By using fresh vine leaves, the flavor will be savory and delicious!
Soak the clay pot in cold water for 20 minutes. Drain.
Blanch the vine leaves in pan of boiling water for 2 minutes or until they darken and soften. Rinse leaves under cold water and set aside to drain.
Heat olive oil in saute pan and add onion and garlic. Brown onion and garlic. Add pine nuts, stirring occasionaly, until golden brown.
Mix the onion mixture in with the cooked rice. Stir in chopped tomatoes and fresh mint. Season with salt and pepper.
Place a spoonful of rice mixture in the center of each vine leaf. Fold the sides over the filling and roll.
Place the stuffed vine leaves close to one another, seam down, and pour white wine and stock over them to soak.
Cover the clay dish with the lid and set in oven at 400 degrees for 30 mintues.
Remove from heat. Dolmades may be served hot or cold.