For the millet-curd dumplings in pumpkin seed crust, rinse millet with cold water, then add 400ml water, bring to a boil. Simmer for about 5 minutes, cover, turn off and let it swell for about 30 minutes. Chop onion and garlic very finely and fry in 2 tablespoons of butter until light.
Mix with millet, curd, eggs and semolina. Season with salt and pepper and let rest for about 20 minutes.
From the mass with a spoon cut out dumplings, roll in the pumpkin seeds and bake in hot oil until golden brown.