Millet Dumplings Asian Style

Mix sorghum flour, rice flour, and salt with boiling water. Stir until a dough forms, cover, and let it rest for 10-15 minutes. After 15 minutes, transfer it into a large bowl and knead for 3-4 minutes. If it sticks to your hand, use few drops of oil in your hand. Cover the dough with wet napkin.

Heat 1 tsp oil and saute green chili, ginger-garlic, mushrooms, and cabbage for 2-3 minutes until cabbage is soft. Add scallions, sesame oil, soy sauce, salt, and pepper, then mix in the tofu. Sauté for 2 more minutes, turn off the heat, and let it cool.

Heat 1 tsp oil and saute green chili, ginger, garlic, and cabbage until 2-3 minutes until cabbage is soft. Add scallions, sesame oil, soy sauce, salt, and pepper, saute for another 2 minutes. Remove from heat and let it cool to room temperature, then mix in raw ground chicken (chicken will cook inside the dumpling later).

Mix all sauce ingredients in a bowl and set aside.

Divide the dough into small portions (like lime size balls), and roll into thin circles, dusting with tapioca flour. Add 1 tsp filling, wet the edges with water, and fold into half-moons. Seal well or create pleats for a traditional look. Check out the detailed video for shaping tips!

Heat 1 tsp oil in a pan and pan-fry the dumplings for 2-3 minutes until the bottoms are crispy. I usually use a 10-inch frying pan and arrange 8-10 dumplings in a single layer, making sure they don’t stick to each other. No need to cook on all sides - just let it brown on the bottom side. Once it's golden brown (get your desired browning), add ¼ cup room temperature water, cover, and let them steam until the water evaporates (4-5 minutes).

Serve hot with the dipping sauce, and garnish with fresh herbs and sesame seeds.