These are the genius “no-mess” version of traditional German Semmelknödel. Instead of rolling sticky dough into balls and hoping they don’t fall apart in boiling water, you steam them in a cup or mug.
The result is perfectly shaped, fluffy dumplings that are impossible to mess up.
☕ 15-Minute Cup Dumplings (Becherknödel)
The Ingredients (for 2-3 mugs)
- 3-4 Old bread rolls (dry) or about 150g of bread cubes.
- ¾ cup (180ml) Warm milk.
- 2 Eggs.
- 1 small Onion, very finely diced.
- 1 tbsp Butter.
- Handful of fresh parsley, chopped.
- Pinch of salt, pepper, and nutmeg (essential!).
The Quick Preparation
- The Bread: Cut your old rolls into small cubes (about 1cm). Put them in a large bowl.
- The Onion Sauté: Quickly fry the diced onion in butter until translucent. Stir in the parsley at the last second, then pour this buttery mix over the bread cubes.
- The Soak: Whisk the eggs into the warm milk with the salt, pepper, and nutmeg. Pour this over the bread. Let it sit for 5-10 minutes so the bread drinks up the liquid.
- The Mug Prep: Grease 2 or 3 large mugs or heat-resistant cups thoroughly with butter.
- The Fill: Spoon the bread mixture into the mugs. Don’t press down too hard—you want them airy! Only fill them 3/4 full as they will rise.
- The “Cook”:
- Microwave Method: Cover the mug with a microwave-safe saucer. Cook on high for 2–3 minutes. Let sit for 1 minute.
- Steamer Method: Place mugs in a pot with 2 inches of boiling water (don’t let water get into the mugs). Cover the pot and steam for 15-20 minutes.
💡 Why This is “Deliciously Easy”
- No “Falling Apart”: Since the mug holds the shape, you don’t need to add as much flour as traditional dumplings. This keeps them soft and tender.
- Easy Slicing: Once done, run a knife around the edge and the “dumpling cylinder” will slide right out. You can then slice it into perfect rounds.
👵 Grandma’s Serving Secret
These are world-class when sliced and pan-fried in a little butter until the flat sides are golden and crispy. Serve them with a creamy mushroom sauce or use them to soak up the gravy from a roast.
💡 Troubleshooting
- Too Dry? If the bread was very old and hard, add another splash of warm milk.
- Too Wet? Add a tablespoon of breadcrumbs to bind the excess moisture.