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1
Bring a large pot of water to a boil; salt it only if youre using fresh leaves.
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2
Blanch the leaves, a few at a time, for about a minuteor until theyre tenderif theyre fresh, just 15 seconds or so if theyre bottled.
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3
Rinse under cool water.
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4
Remove any thick stems.
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5
To stuff, put a leaf, vein (bottom, or dull) side up, on a counter or cutting board.
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6
Put a tablespoon or so of filling in the center of the leaf, near the stem.
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7
Fold over the sides, then roll up from the stem end, making a little package; youll quickly get the hang of it.
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8
Dont roll too tightlythe mixture will expand as it cooks.
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9
Put each finished package on a plate, seam side down.
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10
If you have any unused leaves, put them in the bottom of a wide deep skillet or flameproof casserole with a lid.
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11
Add the stock to the pot, along with a large pinch of salt and the lemon juice.
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12
Arrange the stuffed leaves in the pot, seam sides down, packing them as tightly together as is necessary; if you have to layer them, thats fine too.
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13
Drizzle about half the olive oil over all, then cover with a plate (this helps the rolls maintain their shape).
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14
Bring to a boil, then lower the heat and cover.
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15
Cook for about 30 minutes, checking once or twice just to make sure there is still liquid in the pan (if it is running low, add a little boiling water).
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16
Turn off the heat.
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17
(If you wish to serve the grape leaves hot, see the headnote.)
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18
Let cool to room temperature, then remove the rolls, put them on a plate, cover, and chill.
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19
(They may remain in the refrigerator for up to 2 days.)
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20
Drizzle with the remaining olive oil, sprinkle with a bit of pepper and mint, and serve with lemon wedges.
