Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.
Millet Dumplings
Servings: 72
Preamble
This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!
This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.
This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.
Ingredients
olive oil (10 ml)
millet (190 g, hulled variety)
vegetable bouillon (375 ml)
soy milk (125 ml)
potatoes (3 medium, minced)
carrots (2, minced)
yellow onion (2 small, minced)
crimini (115 g, minced)
soy sauce (45 ml)
tomato paste (15 g)
garlic (3 cloves, minced)
natural brown sugar (15 g)
cinnamon (1.25 g)
nutritional yeast (20 g)
vegetable bouillon (125 ml)
dumpling wrapper (72)
sesame oil (60 ml, total)
water (300 ml, total)
roasted sesame oil (60 ml, total)
japanese rice vinegar (45 ml)
soy sauce (45 ml)
tomato paste (15 ml)
roasted sesame oil (5 ml)
chili pepper flakes (5 g)
Directions
Bring a pot to medium-high heat, when hot add 10 ml (2 tsp) of olive oil, along with 190 g (1 cup) of dry hulled millet. Toast the grains for 5 minutes while stirring (this enhances their flavor). Add 375 ml of vegetable broth (or water). When water begins to boil, cover pot with a lid, lower the heat and simmer for 25 minutes.
Remove the pot from heat, let it rest with the lid on for an additional 10 minutes. Stir in 125 ml (1/2 cup) of unsweetened soy milk, put the lid back on and set aside for later.
Cover the bottom of another pot with water, bring up to medium-high heat. When water is boiling, add the finely minced potatoes and the minced carrots. Cook for 5 minutes. Drain, and set aside for later.
Heat a large skillet to medium-high heat, add a splash of olive oil and the 2 small minced yellow onions. Cook for 5 minutes, then add the potatoes, carrots and 115 g (2 cups) of minced crimini mushrooms and cook for another 10 minutes. If the mixture appears too dry, add a bit of water.
Add 45 ml (3 tbsp) of soy sauce, 15 g (1 tbsp) of tomato paste, 3 cloves of minced garlic, 15 g (1 tbsp) of sugar (or maple syrup), 1.25 g (a pinch) of cinnamon and 125 ml (1/2 cup) of vegetable broth (or water). Mix well, cover with a lid, lower heat to low-medium and cook for 10 minutes.
Remove the skillet from heat, add the cooked millet and season the mixture with salt and black pepper. Mix well. Let it cool completely, it is a good idea to prepare this in advance and to leave it to rest in a cool place for a few hours. Note that we made 72 dumplings with this filling, and we still had a bit left-over (not enough for another 36, though).
Take 1 dumpling wrapper, wet all around the edge with water using your fingers (keep a bowl of water close to dip your fingers in).
Put a spoonful of filling in the middle.
Fold the dumpling wrapper lengthwise over the filling while pinching the center with the left thumb and forefinger, then start making a fold every half centimeter with the wrapper side(let's call it the front) that is closest to you, leaving the back part smooth. It is possible to pleat the left side first, and then to meet in the middle by pleating the right side afterward, but we like to pleat them all in the same direction.
Make sure it is pinched tight. Repeat for the rest of the dumpling wrappers. Cover with a damp towel while you work so they don't dry up.
Put 5 ml (1 tsp) sesame oil in a pan on medium heat. Using a pair of chopsticks, take a dumpling and dip the bottom(flat side) in the hot oil, moving it around, before setting it in the pan(this is to soak the bottoms in oil a bit so that they don't stick). Repeat for each dumpling until the pan is full. We can fit 11 dumplings at once (we cook our dumplings in a 19 cm/7 in cast-iron pan, you may not have to pre-dip, but we need to with our cookware, otherwise they stick), how much you can cook depends on the size of your pan. Cook until the bottom becomes golden, about 3 minutes.
Add 50-60 ml (a bit less than 1/4 cup) of water and put a lid on. Let steam for 2-3 minutes or until all the water has evaporated.
Remove cover, add 5 ml (1 tsp) of roasted sesame oil and cook for 2-3 minutes to crisp the bottoms up further. Transfer the cooked dumplings to a plate.
Repeat for the rest of the dumplings.
Combine 45 ml (3 tbsp) of Japanese rice vinegar with 45 ml (3 tbsp) of soy sauce, 15 ml (1 tbsp) of tomato paste, 5 ml (1 tsp) of sesame oil and 5 g (1 tsp) of dried chili flakes. Mix well.
