Prepare and wash vegetables. Rinse rice with water 5 times. Finely chop parsley, funnel and dill. Combine minced meat, rice, season with salt and pepper and add the rest of the ingredients. Knead mixture, cover and leave in the refrigerator for 3 hours. Blanch leaves in boiling water for a minute. Take stuffing mixture from the refrigerator, and place it on a clean towel on a table. Using a clean plate and a tablespoon, place stuffing on a leaf, fold the two sides of the leaf inwards and tightly roll the dolmas holding the third side. Place a layer of leaves on the bottom of a pot and place dolmades, one next to the other. Add some boiling water, a teaspoon of butter or olive oil, cover and cook over medium heat for 40 minutes. Prepare egg-lemon sauce and pour over dolmades.
Yalantzi dolmades contain fiber, antioxidant substances from the vegetables, iron and saturated fat from the minced meat and monounsaturated fat from the olive oil. Furthermore, rice is a good source of complex carbohydrates, fiber, and is high in B-complex vitamins (pantothenic acid or vitamin B5, niacin, riboflavin, thiamine) and minerals (manganese, selenium and magnesium).
Source: Kleoniki Papadatos