Once they are cool enough to handle, remove the little end stem pieces from each leaf, and until ready to roll the dolmadakia, keep covered (so they don't lose their moisture). Now, to make the ...

Chef Loi puts a unique twist on traditional stuffed grape leaves and seafood expert, Øyvind Ihle, stops by to enjoy Kranios Rolo (Greek Stone ... way of making Dolmadakia (Stuffed Grape Leaves).