I like doughy stuff and I frequently make dishes of that kind. I try, as much as I can, to choose healthier, gluten-free options.
Millet is a must-have in my kitchen, thus I decided to use it for today’s dinner dumplings.
To make them even more nutritious, I added spinach which gave that beautiful green color.
If you like millet, these dumplings will probably fit to your taste. You can also replace the spinach with kale or basil if you prefer. This time I serve dumplings with cream sauce, recipe for which you can find below.
Tell me what you think about my idea in the comment section.
- 300g millet (dry)
- 2 glass baby spinach
- 2 cloves garlic
- 1/2 medium-size onion
- 1 glass rice flour
- 2 tbs tapioca or potato starch
- 1 tsp salt
- cream made from this recipe klik
- 1 zucchini
- 1/2 onion
- 40 ml water
- salt and pepper to taste
Cook the millet in water in proportion 1:4. Let it cool.
Peel the garlic, wash the spinach, slice the onion in half rings. Sear the onion on the oiled pan, add garlic, spinach and let in take the heat for 3-4 minutes. Blend the cooked millet with spinach, salt and starch. Blend until smooth. Time of blending depends on the tool. Keep adding rice flour gradually and mix constantly. Add salt if needed.
Boil salted water in a pot and using spoon form small dumplings directly into the water.
Dumplings are ready after 1 minute of floating on the water surface.
Finely chop the onion and zucchini. Fry on the oiled pan until soft (add 3 tablespoons of water if needed or preferred). When the zucchini is soft, add cream and water and stir well. Cook for a moment and pour on our dumplings. Dinner is served!