Millet dumplings

72 dumplings — 120 minutes

When we visit our parents out east during the holiday season, we like to prepare millet tourtières(millet pot pies). It is a recipe we like but that we can't prepare aboard Pino because we don't have a working oven (no way to bake the tourtière). This year, we got the idea of making Japanese-style dumplings(gyoza) but with the pot pie filling we use for tourtière. We can prepare this meal on the stovetop and it tastes amazing!

For this recipe we used pre-made dumpling wrappers, but it's possible to make the wrappers yourself: see our gyoza wrappers recipe.

The tourtière filling was based on a recipe by Jean-Philippe. A tourtière recipe that we love and make every year.

Cutting food small. An important note for this recipe is that all vegetables need to be cut very small so they fit inside a wrapper, if cut too big you'll end up with a bunch of lumpy dumplings, or dumplings that won't close. We minced the potatoes, carrots and onions for this reason (it also means they cook down faster!).

Dipping sauce. Typically, in Quebec, millet tourtière is served with ketchup, but we decided to make a traditional gyoza dip instead and added a hint of tomato.

Millet. Note that I used hulled millet in this recipe, toasting the grains before boiling then enhances their flavor and makes for better texture. Millet requires a water to grain ratio of 2:1. In this recipe the millet is cooked with less liquid because it will absorb more when it is cooked again in later steps.


olive oil10 ml
millet190 g, hulled variety
vegetable bouillon375 ml
soy milk125 ml
potatoes3 medium, minced
carrots2, minced
yellow onion2 small, minced
crimini115 g, minced
soy sauce45 ml
tomato paste15 g
garlic3 cloves, minced
natural brown sugar15 g
cinnamon1.25 g
nutritional yeast20 g
vegetable bouillon125 ml


dumpling wrapper72
sesame oil60 ml, total
water300 ml, total
roasted sesame oil60 ml, total


japanese rice vinegar45 ml
soy sauce45 ml
tomato paste15 ml
roasted sesame oil5 ml
chili pepper flakes5 g