Millet Flakes Dumplings with Poppy Seed and Carrot sauce

Millet Flakes Dumplings with Poppy Seed and Carrot sauce

I’ve had some milled poppy seeds knocking about my fridge since I had last used them. That was when me and my sister made the Plum Pie with it at the end of September. So I thought I better use them again before they spoil. And that’s how the making of this meal came about. It was all down to my cravings for poppy seeds sauce with dumplings which is one of classic Czech sweet dishes, that’s treated as a main meal. We call it ‘Sisky s makem’ and it literally means Pine-cones with poppy seeds. Sounds tasty to you? Ha! I didn’t think so. But let me assure you, that it’s just an expression to describe the shape of the dumplings. No-one in Czech, that I know really eats pine-cones. Trust me on that!

Go Dumplings

And who doesn’t love dumplings, right? It’s a bit stodgy food but really it’s perfect for winter time when we need to warm ourselves up a bit. The long cooking times might discourage a few people, but don’t fear! With a bit of preparation, you can have it all done in about 45 minutes tops. Please see the tips below.

Now I want to make you aware that this is originally not my recipe. Even though i did make some changes to make it my own. The basis was taken from a Czech macrobiotic cookbook, by Dagmar Luzna.  She continues to inspire me and to try and better myself in the kitchen and otherwise. Thank you for that Daso!

Serves 2


Millet and porridge flakes dumpling with poppy seed and carrot sauce

25 minPrep Time

1 hr, 20 Cook Time

1 hr, 45 Total Time

Yields 12 dumplings, 2 portions of sauce


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  • for the dumplings:
  • salt
  • 100 g millet grain
  • 20 g buckwheat flour
  • 15 g ground almonds
  • 8 tbsp (or as needed) gluten free porridge flakes (This recipe is using mixed grain - rice, millet and buckwheat with linseed.)
  • for the sauce:
  • 60 g poppy seeds (milled preferred)
  • 1/2 large carrot, grated
  • 2 tsp rice syrup
  • 2 tsp raisins, washed and strained
  • small piece of Kombu seaweed (about 2cm)
  • Kukicha tea, boiled
  • 3 tbsp almond milk
  • 1 tbsp almond butter
  • ume plum vinegar


  1. First cook the millet grain for about 35 mins. Use twice as much liquid as you're using grain and simmer on low heat.
  2. For the last 15 mins, switch off the heat and let cook on its own under a lid, till it absorbs all the water and becomes fluffy.
  3. Leave the millet to cool down, completely.
  4. Meanwhile prepare the sauce. First mill your poppy seeds unless you have got milled ones already. Put in a smaller pan.
  5. Boil the Kukicha tea and pour over the poppy seeds, till there is at least 2cm liquid above the seeds.
  6. Add a piece of Kombu, raisins and rice syrup.
  7. Bring to boil and simmer the sauce on a very low heat for about 45 mins.
  8. Be mindful to watch the liquid levels. Add more tea if needed.
  9. In the last 10 mins pour in your almond milk and mix in the almond butter. Season with Ume vinegar.
  10. Add finely grated carrot, just before serving.
  11. Shaping the dumplings:
  12. When the millet has cooled down, add a pinch of salt, buckwheat flour and ground almonds.
  13. Work it all through using the porridge flakes as you go, to make a compact dough. You might need less or more flakes, depending on the consistency of your cooked millet.
  14. Start shaping little rolls and put aside.
  15. Cook them all straight away in a salted boiling water. Simmer until they start floating to the top.
  16. Serve the dumplings with the sauce oured over and a side salad (we used gem lettuce leaves with grated carrot and a tbsp of quickly boiled raisins, seasoned with rice and ume vinegar).



819 cal


27 g


124 g


25 g
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I would strongly advise that you make the millet ahead to save some precious time, when cooking the actual meal. The cooking itself takes about half an hour and the cooling down is another factor we need to count in. So better prepare it in the morning to have it ready when needed.

Then you’ll have enough time to get messy with dumpling making. And have the sauce cooking in the meanwhile.

Millet can be swapped for another grain if you prefer, amaranth and rice would both work just as well.

Try to mix up things a bit with going for different type of sweet veg. Swap carrot for beetroot or pumpkin.

And don’t forget to serve with a salad to have extra vegetable, as it is a bit fiber poor meal otherwise.