Dolmadakia (Stuffed Grapeleaves with Rice)

     16 oz Grape leaves                             - or more, to taste
    3/4 c  Extra virgin olive oil                   Dill; very finely chopped
      3    Onions; more if desired         1 3/4 c  -Hot water
           (shredded or minced finely)       3/4 ts Salt
  1 3/4 c  Rice                              1/4 ts Pepper
      1    Lemon, juiced

  Sautee the onion with half the oil. Add the rice and let cook for a
  few minutes. Add the dill, the hot water and salt and pepper. Boil
  for about 5 minutes. Let it cool.

  Steam the grape leaves and rinse with plenty of water in a collander.

  Wrap the rice mixture with the grape leaves. This is the most
  difficult and time consuming part, although after you are through it
  a couple of times you enjoy it the most. It is better if two people
  work on it simultaneously, talking, joking etc. You want to make them
  small in size (about 1-2 inches.) Do not hesitate to cut big leaves
  in half. Discard the central stem of these leaves and if you can
  reduce (with a sharp knife) any other tough stems it would be good.
  You want to wrap the rice very tightly. You place the rice in one
  end, fold from the short end and the two sides and then roll while
  pushing the rice downwards to pack it really tight. You have to do it
  a couple of times to understand. If they are not tightly packed they
  will unroll later. Also be careful to wrap totally, do not leave any
  holes.

  You arrange the dolmadakia in a casserole, tightly. Make more than one
  layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups
  of hot water. Cover them with a plate or something to keep them in
  place. Let them simmer for 35 minutes.

  Serve them cold, with strained yogurt or taramosalata. Enjoy.