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 these 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 than 20 minutes of your time, with 10 minutes of preparation time and 10 minutes of 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!
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- some Butter + Flour for the mold
- 2 Eggs
- pinch Salt
- 60 grams White Flour
- fresh Parsley
- fresh Dill
- fresh Basil
- 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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