Sweet millet dumplings

Ingredients for 8 servings:

• 1 cup(s) millet
• 2 cup(s) water or milk (works just as well with lactose-free alternatives like oat milk)
• 1 pinch of salt
• 2 tbsp raw cane sugar or sugar substitute
• e.g. vanilla, cinnamon, lemon zest, ginger powder or similar.
• 1 egg(s)
• some fat for frying (rapeseed oil, butter, etc.)

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

little work, with plenty of scope for variations

Bring water to a boil with salt, sugar, and any desired spices, then reduce the heat. Briefly stir in the millet until it is completely submerged in the water, then cover and simmer for about 5 minutes. Depending on the residual heat, it may take less time for the water to completely evaporate. In this case, you have to be careful not to burn the millet. Remove the pot from the heat and let the millet swell with the lid on for 30 minutes. Whisk the egg and quickly mix it with the slightly cooled millet. Then form the mixture into even-sized dumplings. I used an ice cream scoop as a measure and then formed the dumplings by hand. This yielded 8 not-too-large dumplings. Heat fat in a pan (or the pot used for cooking the millet) and fry the dumplings until golden brown. Don’t turn them over too early, as they could easily fall apart. It’s better to reduce the heat slightly and put the lid on for a few minutes to give the egg time to set. For this sauce, I used sugar-free natural yogurt flavored with a little vanilla (unfortunately not shown in the photos) and served it with some strawberries from the garden. My combination consisted of millet cooked in oat milk with raw cane sugar, vanilla, cinnamon, turmeric, and ginger powder. This creates a chai-like flavor. Instead of yogurt sauce, I could also imagine a sauce made with fresh strawberries or raspberries. Theoretically, these dumplings could also be made with leftover millet from the day before.