Nearly two weeks ago I had posted our Austrian Semolina dumplings recipe and in the same post I had promised to share more traditional Soup dumplings. Back then I had also come up with a Clear Vegetable Consommé and today you ll be able to reuse this Clear soup recipe together with some typical, easy and quick herb dumplings. These dumplings are commonly known as Schöberl or Biskuitschöberl in the Austrian lands, also they might be still known as Pflanzel in the Vienna Bay Area.
Biskuitschöberl are an old tradition and nowadays they are mostly only made in typical local houses in Austria and in Inns. I decided that this should change, then this delicious savory spongy dumplings are anything but boring! In fact I believe it is about time that somebody revived them and brought them back to live. Fortunately they are easily and quickly recreated at home so you should have no trouble in trying them out for yourself.
Schöberl seemed to have been created by a chef who used to work at the royal court in Vienna. Back then many different type of Schöberl existed, such as cheese and vegetable Schöberl as well as Schöberl made with innards. The most common Schöberl nowadays are plain, with cheese or include herbs. My absolutely favorite Schöberl are the herb dumplings, therefore, and because we are in the middle of the fasting season, I decided to share the herb dumplings recipe first. My recipe was adapted from our college time cooking book (note that it’s not a recipe book!), which is a very basic Austrian cooking technique/management book.
The Herb dumplings won’t take more then 20 minutes of your time, with 10 minutes preparation time and 10 minutes baking time. That’s the easiest and fasted soup dumplings recipe that I know and they are perfect as a weeknight treat. As fresh herbs I chose Basil, Parsley and Dill. The latter might be unknown to you, however it is a popular herb in Europe and even Asia. I was lucky enough to get a huge bundle here in Goa! I leave the herb proportion to you, otherwise just follow the same amount that I used here in the recipe picture underneath. Chop, beat, mix, spread, bake, cut and you are done with your own homemade Austrian Schöberl!
- some Butter + Flour for the mold
- 2 Eggs
- pinch Salt
- 60 grams White Flour
- fresh Parsley
- fresh Dill
- fresh Basil
- For the start, grease your mold with some Butter and dust it with flour.
- Chop your herbs fine. You can use a herb ratio of your choice. I like to keep the 3 herbs in a equal ratio.
- Preheat your oven to 180 Celsius.
- Separate your egg Yolks from the egg whites. Keep the yolks aside. Beat the Egg whites to a stiff snow.
- Add the yolks and the flour to your egg whites and continue to add in the chopped herbs. Fold everything carefully into the egg whites so that the fluffiness remains. Do not mix!
- Place a good layer of the pastry mixture onto the previously greased and dusted mold and spread it evenly so that it had about 1 cm thickness and a smooth equal surface.
- Pop it into the oven and bake it not more or less 10 minutes exactly!
- Once finished baked, cut the schöberl into some forms. I chose the common diamond shape but you can cut them into squares too or triangles.
- Place them into a clear soup just before serving.
{ 8 comments… read them below or add one }
I’ve never seen a dumpling shaped this way but love how simple they are to prepare and the herb flavor. These would be a nice addition to chicken broth.
Are you originally from Austria? About 27 years ago I went skiing there with my husband and his family. We were in Kitzbuel (not sure if the spelling is correct) and I was 3 months pregnant with my son. We had a wonderful time and recall how beautiful everything was.
haha so cool, I am from Kitzbühel! XD 27 years ago? wow It used to look totally different. Maybe at that time you met my mum there who knows. ^.^ You are the 3rd person that I have met who had gone there for skiing Vicki.
Thanks for sharing so many of your traditional recipes Helene! This is really a very different and interesting dish… Love the idea of these dumplings in a clear soup. Yummy!
Hi Helene – dill… I absolutely love, but you’re right, it can be a bit uncommon. I was talking to my mother about it and I don’t think she had any idea what it was, lol! It’s wonderful though – especially with smoked salmon, nom nom.
I love the look of these dumplings – so cool and they sound really full of flavour as well!
mhm yeah you are right. I love dill with fish and especially salmon Charles. Her ein Goa they use it as a bhaji – Vegetable instead of a herb. Lots’of people don’t know dill that well. Have to say parsley and basil have taken over the world why this herb is still pretty unknown.
This is a new dumpling to me. Love the way it looks! And I love dill, so I’d definitely use that. Fun recipe – thanks so much.
Helene those dumplings look delicious!
This is different! I’ve never seen dumplings like this. Thanks for introducing me to yet another new delight! I love these dumplings not just because of their uniqueness, but the flavors of the herbs are wonderful! What a great addition to just about any soup.