Dolmades

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1. 1Step 1: Prepare your vine leaves. Whether your vine leaves are fresh or brined, wash them well. Keep to the side any leaves which are severely torn.
2. 2Step 2: If you are using fresh vine leaves, bring a large pot of water to a boil. Once the water is boiling, add your vine leaves into the pot and boil them for about a minute or two. Your vine leaves are ready when they have changed colour from a vibrant fresh green to more of a khaki, or olive green. Drain your vine leaves, and drop them immediately into a bowl of cold water to stop the cooking process, and to cool them. Once they have cooled, drain them in a large colander. They will likely be a jumbled up mess at this point. Take each vine leaf individually, open it up, and stack them, one on top of the other, onto a dish.
3. 3Step 3: In a large bowl combine the dill, mint, parsley, spring onions, yellow onion, rice, eggs (if you're using), 6 tablespoons of lemon juice, 2 teaspoons salt, pepper and the 1/2 cup of olive oil. Mix well until thoroughly combined.
4. 4Step 4: Take your vine leaf and lay it on a plate in front of you, rib side up and with the stem end down toward you. Drop a teaspoonful of filling near the stem end. Begin wrapping, first folding up, then folding in one side, and then the other. Continue this way until you have a tight, taut roll. After each one, examine it to ensure that you do not see any filling poking through. If you do, unwrap, and repeat.
5. 5Step 5: When your filling is all used up, if you still have vine leaves left over, you can freeze them for future use by rolling them tightly together and wrapping them in plastic wrap. Place them in a freezer bag and when you are ready to use them, defrost them overnight in the refrigerator.
6. 6Step 6: Take a pot which is large enough to hold your dolmades. Add 3 tablespoons olive oil to the bottom of the pot and line it with vine leaves.
7. 7Step 7: Place your dolmades in the pot, arranging them so that they are snug. You will layer them one on top of the other. Sprinkle with 1/4 teaspoon salt.
8. 8Step 8: Boil enough water in a separate pot or kettle. As soon as the water has boiled, pour it into your pot with the dolmades. You will need enough boiling water so that the dolmades are completely, and just barely, covered. Drizzle the ⅓ cup of olive oil over them.
9. 9Step 9: Take a heat-proof plate, which is slightly smaller than the circumference of your pot, and lay the plate on top of the dolmades. Cover the pot with a lid and bring to a boil. When the water has come to a boil, immediately lower the heat to a low heat and cook for approximately 1 hour and 15 minutes.
10. 10Step 10: Periodically check on your dolmades to ensure that they are still covered with water. If they are not, boil some more water in a kettle, and add to the pot to cover the dolmades.
11. 11Step 11: Check your dolmades for doneness by tasting them. They are ready when the rice is cooked.
12. 12Step 12: Remove from heat. In a small bowl mix together 1/4 cup freshly squeezed lemon juice and 1/2 tablespoon flour. Mix with about 1/2 cup water from the pot. Mix well until not lumpy, and pour this over the dolmades. Gently shake the pot so that the lemon mixture coats all the dolmades.
13. 13Step 13: Dolmades are best served at room temperature. Serve with lemon wedges.
14. 14Step 14: Enjoy!