commit: f4e987b6c45cefce53f81bcb4db75c35ee2aa5e7
parent f636618618bacca514925f6bfdb11c2509edd2fc
Author: rekkabell <rekkabell@gmail.com>
Date: Mon, 25 Dec 2023 17:47:08 -0800
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Millet dumplings</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Millet dumplings</h1><h2>72 dumplings — 90 minutes</h2><img src='../media/recipes/millet_dumplings.jpg'/><div class='col2'><p>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!</p><p>For this recipe we used pre-made dumpling wrappers, but it's possible to make the wrappers yourself: see our <a href='gyoza_wrappers.html'>gyoza wrappers recipe</a>.</p><p>The tourtière filling was based on a recipe by <a href='https://www.lacuisinedejeanphilippe.com/recipe/tourtiere-de-millet-2/' target='_blank'>Jean-Philippe</a>. A tourtière recipe that we love and make every year.</p><p><b>Cutting food small</b>. 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!).</p><p><b>Dipping sauce</b>. Typically in Quebec millet tourtiere is served with ketchup, but we decided to make a traditional gyoza dip instead and added a hint of tomato.</p><p><b>Millet</b>. 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.</p></div><dl class='ingredients'><h3>filling</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>10 ml</u></dt><dt><a href='millet.html'><img src='../media/ingredients/millet.png'/><b>millet</b></a><u>190 g, hulled variety</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>375 ml</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a><u>3 medium, minced</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>2, minced</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>2 small, minced</u></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a><u>115 g, minced</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>45 ml</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>15 g</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>3 cloves, minced</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a><u>1.25 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>20 g</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>125 ml</u></dt></dl><ul class='instructions'><li>Bring a pot to medium-high heat, when hot add <i>10 ml (2 tsp)</i> of <a href='a href='olive_oil.html'>olive oil</a>, along with <i>190 g (1 cup)</i> of <a href='millet.html'>dry hulled millet</a>. Toast the grains for <u>5 minutes</u> while stirring (this enhances their flavor). Add <i>375 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). When water begins to boil, cover pot with a lid, lower the heat and simmer for <u>25 minutes</u>.</li><li>Remove the pot from heat, let it rest with the lid on for an additional <u>10 minutes</u>. Stir in <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a>, put the lid back on and set aside for later.</li><li>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 <u>5 minutes</u>. Drain, and set aside for later.</li><li>Heat a large skillet to medium-high heat, add a splash of <a href='olive_oil.html'>olive oil</a> and the <i>2 small</i> <a href='yellow_onion.html'>minced yellow onions</a>. Cook for <u>5 minutes</u>, then add the potatoes, carrots and <i>115 g (2 cups)</i> of <a href='crimini.html'>minced crimini mushrooms</a> and cook for another <u>10 minutes</u>. If the mixture appears too dry, add a bit of water.</li><li>Add <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>, <i>3 cloves</i> of <a href='garlic_cloves'>minced garlic</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a>(or maple syrup), <i>1.25 g (a pinch)</i> of <a href='cinnamon.html'>cinnamon</a> and <i>125 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). Mix well, cover with a lid, lower heat to low-medium and cook for <u>10 minutes</u>.</li><li>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). <p><img src='../media/recipes/millet_dumplings_2.jpg'/></p></li></ul><dl class='ingredients'><h3>assembly</h3><dt><a href='dumpling_wrapper.html'><img src='../media/ingredients/dumpling_wrapper.png'/><b>dumpling wrapper</b></a><u>72</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>60 ml, total</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>300 ml, total</u></dt><dt><a href='roasted_sesame_oil.html'><img src='../media/ingredients/roasted_sesame_oil.png'/><b>roasted sesame oil</b></a><u>60 ml, total</u></dt></dl><ul class='instructions'><li>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). <p><img src='../media/recipes/millet_dumplings_3.jpg'/></p></li><li>Put a spoonful of filling in the middle.</li><li>Fold the dumpling wrapper lengthwise over the filling while pinching the center with the thumb and index finger, then start making a fold every half centimeter with the flap that is facing 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. <p><img src='../media/recipes/millet_dumplings_4.jpg'/></p><p><img src='../media/recipes/millet_dumplings_5.jpg'/></p></li><li>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.</li><li>Put <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> 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 bottom becomes golden, about <u>3 minutes</u>. <p><img src='../media/recipes/millet_dumplings_6.jpg'/></p</li><li>Add <i>50-60 ml (a bit less than 1/4 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam for <u>2-3 minutes</u> or until all the water has evaporated.</li><li>Remove cover, add <i>5 ml (1 tsp)</i> of <a href='roasted_sesame_oil.html'>roasted sesame oil</a> and cook for <u>2-3</u> minutes to crisp the bottoms up further. Transfer the cooked dumplings to a plate.</li><li>Repeat for the rest of the dumplings.</li></ul><dl class='ingredients'><h3>dipping</h3><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>45 ml</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>45 ml</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>15 ml</u></dt><dt><a href='roasted_sesame_oil.html'><img src='../media/ingredients/roasted_sesame_oil.png'/><b>roasted sesame oil</b></a><u>5 ml</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Combine <i>45 ml (3 tbsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 ml (1 tbsp)</i> of <a href=tomato_paste.html'>tomato paste</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>. Mix well.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Millet dumplings</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Millet dumplings</h1><h2>72 dumplings — 120 minutes</h2><img src='../media/recipes/millet_dumplings.jpg'/><div class='col2'><p>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!</p><p>For this recipe we used pre-made dumpling wrappers, but it's possible to make the wrappers yourself: see our <a href='gyoza_wrappers.html'>gyoza wrappers recipe</a>.</p><p>The tourtière filling was based on a recipe by <a href='https://www.lacuisinedejeanphilippe.com/recipe/tourtiere-de-millet-2/' target='_blank'>Jean-Philippe</a>. A tourtière recipe that we love and make every year.</p><p><b>Cutting food small</b>. 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!).</p><p><b>Dipping sauce</b>. Typically in Quebec millet tourtiere is served with ketchup, but we decided to make a traditional gyoza dip instead and added a hint of tomato.</p><p><b>Millet</b>. 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.</p></div><dl class='ingredients'><h3>filling</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>10 ml</u></dt><dt><a href='millet.html'><img src='../media/ingredients/millet.png'/><b>millet</b></a><u>190 g, hulled variety</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>375 ml</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a><u>3 medium, minced</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>2, minced</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>2 small, minced</u></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a><u>115 g, minced</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>45 ml</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>15 g</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>3 cloves, minced</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a><u>1.25 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>20 g</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>125 ml</u></dt></dl><ul class='instructions'><li>Bring a pot to medium-high heat, when hot add <i>10 ml (2 tsp)</i> of <a href='a href='olive_oil.html'>olive oil</a>, along with <i>190 g (1 cup)</i> of <a href='millet.html'>dry hulled millet</a>. Toast the grains for <u>5 minutes</u> while stirring (this enhances their flavor). Add <i>375 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). When water begins to boil, cover pot with a lid, lower the heat and simmer for <u>25 minutes</u>.</li><li>Remove the pot from heat, let it rest with the lid on for an additional <u>10 minutes</u>. Stir in <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>unsweetened soy milk</a>, put the lid back on and set aside for later.</li><li>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 <u>5 minutes</u>. Drain, and set aside for later.</li><li>Heat a large skillet to medium-high heat, add a splash of <a href='olive_oil.html'>olive oil</a> and the <i>2 small</i> <a href='yellow_onion.html'>minced yellow onions</a>. Cook for <u>5 minutes</u>, then add the potatoes, carrots and <i>115 g (2 cups)</i> of <a href='crimini.html'>minced crimini mushrooms</a> and cook for another <u>10 minutes</u>. If the mixture appears too dry, add a bit of water.</li><li>Add <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>, <i>3 cloves</i> of <a href='garlic_cloves'>minced garlic</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a>(or maple syrup), <i>1.25 g (a pinch)</i> of <a href='cinnamon.html'>cinnamon</a> and <i>125 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). Mix well, cover with a lid, lower heat to low-medium and cook for <u>10 minutes</u>.</li><li>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). <p><img src='../media/recipes/millet_dumplings_2.jpg'/></p></li></ul><dl class='ingredients'><h3>assembly</h3><dt><a href='dumpling_wrapper.html'><img src='../media/ingredients/dumpling_wrapper.png'/><b>dumpling wrapper</b></a><u>72</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>60 ml, total</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>300 ml, total</u></dt><dt><a href='roasted_sesame_oil.html'><img src='../media/ingredients/roasted_sesame_oil.png'/><b>roasted sesame oil</b></a><u>60 ml, total</u></dt></dl><ul class='instructions'><li>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). <p><img src='../media/recipes/millet_dumplings_3.jpg'/></p></li><li>Put a spoonful of filling in the middle.</li><li>Fold the dumpling wrapper lengthwise over the filling while pinching the center with the thumb and index finger, then start making a fold every half centimeter with the flap that is facing 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. <p><img src='../media/recipes/millet_dumplings_4.jpg'/></p><p><img src='../media/recipes/millet_dumplings_5.jpg'/></p></li><li>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.</li><li>Put <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> 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 bottom becomes golden, about <u>3 minutes</u>. <p><img src='../media/recipes/millet_dumplings_6.jpg'/></p</li><li>Add <i>50-60 ml (a bit less than 1/4 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam for <u>2-3 minutes</u> or until all the water has evaporated.</li><li>Remove cover, add <i>5 ml (1 tsp)</i> of <a href='roasted_sesame_oil.html'>roasted sesame oil</a> and cook for <u>2-3</u> minutes to crisp the bottoms up further. Transfer the cooked dumplings to a plate.</li><li>Repeat for the rest of the dumplings.</li></ul><dl class='ingredients'><h3>dipping</h3><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>45 ml</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>45 ml</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>15 ml</u></dt><dt><a href='roasted_sesame_oil.html'><img src='../media/ingredients/roasted_sesame_oil.png'/><b>roasted sesame oil</b></a><u>5 ml</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Combine <i>45 ml (3 tbsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>15 ml (1 tbsp)</i> of <a href=tomato_paste.html'>tomato paste</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>. Mix well.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -1,5 +1,5 @@
// millet dumplings
-Recipe millet_dumplings = create_recipe("Millet dumplings", maindish, "72 dumplings", 20231225, 90);
+Recipe millet_dumplings = create_recipe("Millet dumplings", maindish, "72 dumplings", 20231225, 120);
set_description(&millet_dumplings, "<p>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!</p><p>For this recipe we used pre-made dumpling wrappers, but it's possible to make the wrappers yourself: see our <a href='gyoza_wrappers.html'>gyoza wrappers recipe</a>.</p><p>The tourtière filling was based on a recipe by <a href='https://www.lacuisinedejeanphilippe.com/recipe/tourtiere-de-millet-2/' target='_blank'>Jean-Philippe</a>. A tourtière recipe that we love and make every year.</p><p><b>Cutting food small</b>. 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!).</p><p><b>Dipping sauce</b>. Typically in Quebec millet tourtiere is served with ketchup, but we decided to make a traditional gyoza dip instead and added a hint of tomato.</p><p><b>Millet</b>. 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.</p>");
RecipePart millet_dumplings_filling = create_part("filling");
add_instruction(&millet_dumplings_filling,"Bring a pot to medium-high heat, when hot add <i>10 ml (2 tsp)</i> of <a href='a href='olive_oil.html'>olive oil</a>, along with <i>190 g (1 cup)</i> of <a href='millet.html'>dry hulled millet</a>. Toast the grains for <u>5 minutes</u> while stirring (this enhances their flavor). Add <i>375 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or water). When water begins to boil, cover pot with a lid, lower the heat and simmer for <u>25 minutes</u>.");
