8 - 10vine/grape leavesif preserved in brine, soak and rinse a few times in hot water. If using fresh ones, soak in hot water until tender.
Salt to taste
If using grape/vine leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Mix all ingredients together (except vine leaves).
Proceed to filling the leaves.
Filling is relatively easy, you might need a little practice with the first ones if you've never done some sort of dough wrapping before.
Place a little filling in the centre of the leaf, turn the extremities closest to you over the filling and roll back to enclose firmly.
Then fold over the extremities on the sides and roll to enclose.
Place all stuffed leaves (fold side down) on the bottom of a pot. Place them snugly and top with another layer if needed. Be careful not to leave any gaps between the dolmades to prevent them from opening when cooking.
Drizzle the stuffed vine leaves (dolmades) with the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed. The dolmades should remain only with the oil.
Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
Serve cold or at room temperature with a squeeze of a lemon.