Traditional soup dumplings of a different kind. These are diamond-shaped, light herb soup dumplings, also called Biskuitschöberl in German, from Austria.
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with Spices and Herbs
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What are Schöberl?
These dumplings are commonly known as Schöberl or Biskuitschöberl in Austria, also they might still be known as Pflanzel in the Vienna Bay Area. Biskuitschöberl is an old tradition, and nowadays they are mostly only made in typical local houses in Austria and in Inns.
Schöberl seemed to have been created by a chef who used to work at the royal court in Vienna. Back then many different types 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.
Recipe Notes
The herb dumplings won't take more than 20 minutes of your time, with 10 minutes of preparation time and 10 minutes of baking time. That's the easiest and fastest soup dumplings recipe that I know, and they are perfect as a weeknight treat.
As fresh herbs, I chose basil, parsley, and dill. Chop, beat, mix, spread, bake, cut and you are done with your own homemade Austrian Schöberl!
📖 Recipe
Ingredients
- some Butter + Flour for the mold
- 2 Eggs
- Pinch Salt
- 60 Grams All-purpose Flour
- Parsley Fresh
- fresh Dill
- Basil
Instructions
- 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.
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