How to Stuff Grape Leaves
1. Spread grape leaf flat on a plate, unfolding any wrinkles. Face shiny side (the upper side of the leaf) down, with the stem remnant (leaf base) closest to you, and leaf tip pointing away from you. When using frozen or dry canned leaves, sprinkle them with a little water if they seem dry and brittle.
2. Place stuffing onto the lower center of the leaf, about an inch away from the leaf base.
· If using a raw grain stuffing, use a heaping teaspoon per leaf.
· If using a raw grain and meat stuffing, use a heaping teaspoon per leaf.
· If using a raw meat stuffing, use a heaping tablespoon per leaf.
· If using a cooked stuffing, use a heaping tablespoon per leaf.
3. Fold the leaf base (the edge closest to you) up over the stuffing and then fold the leaf sides toward the center, encasing the stuffing. Continue to roll toward the leaf tip, tucking the leaf sides into the center as you turn, rolling until the leaf tip is incorporated into the final cylindrical shape.
4. Stuffed grape leaves made with marinated leaves and a precooked filling may be eaten right away; ones made with raw filling and leaves need to be cooked and should be placed seam-side down in the cooking vessel to prevent them from unraveling.