Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year.
Small leaves tend to be more tender.
Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfuls of meat mixture, sealing completely. Arrange rolled dolmades on top.