For the millet dumplings, heat butter in a saucepan, sauté onion and garlic until light, add millet and sauté, stirring constantly.
Pour in beef broth and saute, stirring constantly, until millet grains pop, add more beef broth if needed, cover and let swell for another 20 minutes if necessary.
Mix the overcooled millet mass with the herbs in a bowl, stir in egg, yolk and flour and season to taste.
Form dumplings, put them into boiling salted water or let them cook over steam for about 15 minutes.
If necessary, cook test dumplings.
If the mixture is too soft, mix in some breadcrumbs.
Serve with vegetable ragout, tomato sauce, leaf salad or cold yogurt-herb sauce.