{"id":18329,"date":"2026-02-05T20:36:58","date_gmt":"2026-02-05T18:36:58","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18329"},"modified":"2026-02-05T20:40:40","modified_gmt":"2026-02-05T18:40:40","slug":"cup-dumplings-made-from-old-rolls-quick-and-delicious","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18329","title":{"rendered":"Cup dumplings made from old rolls \u2013 quick and delicious"},"content":{"rendered":"\n

These are the genius “no-mess” version of traditional German Semmelkn\u00f6del<\/strong>. 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.<\/p>\n\n\n\n

The result is perfectly shaped, fluffy dumplings<\/strong> that are impossible to mess up.<\/p>\n\n\n\n

\n\n\n\n

\u2615 15-Minute Cup Dumplings (Becherkn\u00f6del)<\/h2>\n\n\n\n

The Ingredients (for 2-3 mugs)<\/h3>\n\n\n\n
    \n
  • 3-4<\/strong> Old bread rolls (dry) or about 150g<\/strong> of bread cubes.<\/li>\n\n\n\n
  • \u00be cup (180ml)<\/strong> Warm milk.<\/li>\n\n\n\n
  • 2<\/strong> Eggs.<\/li>\n\n\n\n
  • 1 small<\/strong> Onion, very finely diced.<\/li>\n\n\n\n
  • 1 tbsp<\/strong> Butter.<\/li>\n\n\n\n
  • Handful<\/strong> of fresh parsley, chopped.<\/li>\n\n\n\n
  • Pinch<\/strong> of salt, pepper, and nutmeg<\/strong> (essential!).<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    The Quick Preparation<\/h3>\n\n\n\n
      \n
    1. The Bread:<\/strong> Cut your old rolls into small cubes (about 1cm). Put them in a large bowl.<\/li>\n\n\n\n
    2. The Onion Saut\u00e9:<\/strong> 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.<\/li>\n\n\n\n
    3. The Soak:<\/strong> 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<\/strong> so the bread drinks up the liquid.<\/li>\n\n\n\n
    4. The Mug Prep:<\/strong> Grease 2 or 3 large mugs or heat-resistant cups thoroughly with butter.<\/li>\n\n\n\n
    5. The Fill:<\/strong> Spoon the bread mixture into the mugs. Don’t press down too hard<\/strong>\u2014you want them airy! Only fill them 3\/4 full as they will rise.<\/li>\n\n\n\n
    6. The “Cook”:<\/strong>\n
        \n
      • Microwave Method:<\/strong> Cover the mug with a microwave-safe saucer. Cook on high for 2\u20133 minutes<\/strong>. Let sit for 1 minute.<\/li>\n\n\n\n
      • Steamer Method:<\/strong> Place mugs in a pot with 2 inches of boiling water (don’t let water get into<\/em> the mugs). Cover the pot and steam for 15-20 minutes<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        \ud83d\udca1 Why This is “Deliciously Easy”<\/h3>\n\n\n\n
          \n
        • No “Falling Apart”:<\/strong> Since the mug holds the shape, you don’t need to add as much flour as traditional dumplings. This keeps them soft and tender<\/strong>.<\/li>\n\n\n\n
        • Easy Slicing:<\/strong> Once done, run a knife around the edge and the “dumpling cylinder” will slide right out. You can then slice it into perfect rounds.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83d\udc75 Grandma\u2019s Serving Secret<\/h3>\n\n\n\n

          These are world-class when sliced and pan-fried in a little butter<\/strong> 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.<\/p>\n\n\n\n

          \n\n\n\n

          \ud83d\udca1 Troubleshooting<\/h3>\n\n\n\n
            \n
          • Too Dry?<\/strong> If the bread was very old and hard, add another splash of warm milk.<\/li>\n\n\n\n
          • Too Wet?<\/strong> Add a tablespoon of breadcrumbs to bind the excess moisture.<\/li>\n<\/ul>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            These are the genius “no-mess” version of traditional German Semmelkn\u00f6del. Instead of rolling sticky dough into balls and hoping they don’t fall apart in boiling water, you steam them in […]<\/p>\n","protected":false},"author":2,"featured_media":18330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18329"}],"version-history":[{"count":2,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18329\/revisions"}],"predecessor-version":[{"id":18333,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18329\/revisions\/18333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18330"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}