Take the grape leaves out of the jar and rinse them off under some cold water.
Grab a pair of poultry shears and clip off the stems. Make sure not to clip to off too much to prevent the leaf from tearing.
Take about a tablespoon full of the dolmades filling and roll it into an oval meatball shape. Lay the leaf flat on its back, and place the “meatball” towards the bottom. Fold up the bottom flaps…Then over with the side flaps…Holding it all together firmly, roll forward.
After three or four you should be able to do it with your eyes closed. Repeat the process you run out of stuffing, and reserve a few of the unusable leaves to line the bottom of the pot.