--- title: "Authentic Mapuche Millokín Recipe: Ancestral Legume Dumplings" description: "Millokín, or milloquín, is a type of Mapuche dumpling made primarily from a blend of legumes, such as beans, peas, or fava beans, that have been soaked, washed, and cooked." url: https://www.chileanfoodrecipes.com/mapuche-millokin-recipe/ date: 2023-12-19 modified: 2026-01-05 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Mapuche-Millokin-Recipe.jpg categories: ["Appetizers"] tags: ["Appetizers"] type: post lang: en --- # Authentic Mapuche Millokín Recipe: Ancestral Legume Dumplings [Versión en Español](https://comidaschilenas.com/receta-de-millokin-mapuche/) ![Traditional Mapuche Millokín dumplings made of legume puree, shaped into balls and served on a rustic plate.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Mapuche-Millokin-Recipe.jpg) Millokín, or milloquín, is a type of Mapuche dumpling made primarily from a blend of legumes, such as beans, peas, or fava beans, that have been soaked, washed, and cooked. ## Nutrition Facts Each serving of Mapuche Millokín contains approximately 310 kcal, 18 g of protein, 8 g of fat, 45 g of carbohydrates, 12 g of fiber, 0 mg of cholesterol, and 280 mg of sodium. (*) Estimated values may vary depending on the type of legumes used and the amount of oil in the sauté. ## How to Make Mapuche Millokín? A key point in preparing Mapuche millokín is the puree, which will give the final texture to the dish and allow shaping them into proper round forms. **Prep Time:** 12 hours **Cook Time:** 60 minutes **Servings:** 6 ### Ingredients - 500 g of split peas - 500 g of granulated beans - 1 finely chopped onion - 4 tablespoons of cilantro - 6 tablespoons of oil - Salt - Pepper - Merkén paste ### Instructions 1. In a large dish, add the beans and peas, cover with water, and soak overnight. Rinse to remove impurities and set aside. In a large pot, cook the soaked beans and peas in plenty of boiling water for 20 to 30 minutes or until cooked. ![Dried green split peas ready to be soaked and boiled for the Mapuche milloquín recipe.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Split-peas-300x195.webp) 1. Remove from heat, drain, and reserve the legumes and cooking liquid separately. In a large bowl, mash the beans and peas to form a puree, adding some of the reserved cooking liquid to achieve the necessary consistency. Set aside. In a medium skillet, heat oil over medium heat, add the chopped onion, and sauté until soft and translucent. ![Finely chopped white onion being sautéed in a pan until translucent for the dumpling seasoning.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Diced-onion-300x198.jpg) 1. Incorporate into the reserved legume puree along with the cilantro and mix well with a wooden spoon. Season the puree with salt and pepper to taste, then form small dumpling-like balls. Serve the Mapuche milloquines optionally accompanied with a merkén chili sauce. ## Keys for a Perfect Millokín - **The 12-Hour Soak:** Soaking the beans and peas overnight (at least 12 hours) is a non-negotiable technical step. It not only reduces cooking time but also breaks down complex sugars in the legumes, making the dumplings much easier to digest. - **The “Reserved Liquid” Rule:** When mashing the legumes, the texture must be firm enough to hold a round shape but soft enough to be creamy on the palate. Gradually adding the reserved cooking liquid allows you to control this consistency precisely, preventing the dumplings from becoming dry or crumbly. - **Sautéing the Onion:** To ensure a subtle flavor that doesn’t overpower the earthiness of the beans, sauté the onion until it is completely translucent and soft. Any crunch from a raw onion would disrupt the uniform texture of the Millokín. - **Manual Mashing:** While a food processor is faster, traditional Millokín is mashed by hand. This preserves a slightly rustic texture that is characteristic of this ancestral dish, compared to the “industrial” smoothness of a blender. ## Frequently Asked Questions (FAQ) ### 1. Can I use other types of legumes? Yes. While granulated beans and peas are traditional, Millokín can also be prepared with fava beans or chickpeas, following the same soaking and mashing process. ### 2. Are Millokín served hot or cold? They are versatile. They can be served warm as a side dish or at room temperature as a healthy appetizer, often accompanied by a merkén chili sauce for an extra smoky kick. ### 3. Is this recipe vegan and gluten-free? Yes. Millokín is naturally vegan and gluten-free, as it relies entirely on legumes and vegetables, making it an excellent choice for modern plant-based diets. ### 4. How do I prevent them from falling apart? The secret lies in the puree’s moisture. If the puree is too wet, the balls won’t hold; if too dry, they will crack. Let the puree cool slightly before shaping, as the starches will set and help the “dumpling” stay together. ### 5. What is the traditional Mapuche diet based on? It is primarily agricultural, focusing on what they plant and harvest: wheat, potatoes, peas, fava beans, garlic, onions, chili, and corn. ## Did You Know? The traditional diet of the Mapuche people has been based on agricultural products that they plant and harvest, mainly wheat, potatoes, peas, fava beans, garlic, onions, chili, and corn. ## Recommended - [Cocktail calafate sour](https://www.chileanfoodrecipes.com/calafate-sour-recipe/) - [Chilean egg mol recipe](https://www.chileanfoodrecipes.com/chilean-egg-mol-or-chimbo-recipe/) - [Eggs and tomatoes easy](https://www.chileanfoodrecipes.com/eggs-with-tomato-recipe/) - [Magellanic crab chowder](https://www.chileanfoodrecipes.com/magellanic-king-crab-chowder-recipe/)