easy fluffy kneidlach

countrygal ↓

Thu, Sep 24 2009, 9:18 am

Aaaah, doesn't it sound yum!
I'd love to hear of anyone's easy (fail-safe) fluffy kneidlach so that I can enhance our yom tov meals

Looking forward to hearing, trying and tasting........

CG

abismommy ↓

Thu, Sep 24 2009, 9:30 am

FULL of trans-fat, but good (From the Kemach Matzo meal can)

1 c matzo meal
1/2 cup water
1/3 cup melted margarine
4 eggs, lightly beaten
salt and pepper to taste

Melt margarine. Add eggs, water & matzo meal and mix till combimed. Add salt and pepper. Refigerate for 1 hour. Form balls with wet hands and drop into boiling water with added salt. Cook 1/2 hour (I always cook them longer).

lilacdreams ↓

Thu, Sep 24 2009, 9:53 am

I have a recipe but I have found the real secret to making them fluffy is to pop them in the soup before serving (or before you put it on the blech) which will keep them really nice.

I have used the same recipe and not done the above, and they come out much harder.

↑ abismommy ↓

Thu, Sep 24 2009, 9:54 am

There's also a recipe in Enlightened Kosher Cooking that I've made - no margarine - the seltzer keeps them fluffy - but I can't get to it now.

ChossidMom

Thu, Sep 24 2009, 9:54 am

lilacdreams wrote:

I have a recipe but I have found the real secret to making them fluffy is to pop them in the soup before serving (or before you put it on the blech) which will keep them really nice.

As opposed to popping them in when?

↑ lilacdreams ↓

Thu, Sep 24 2009, 9:58 am

I used to pre make them and then keep them warm on the blech, and then put them in as I was serving. I did this because I didnt want the soup to become all starchy.

btw my recipe is as follows - I often triple or do 4x the recipe
1/4 c oil
1/4c water
1/2 c matza meal
2 eggs
salt and pepper

mix together, let sit in fridge for half an hour, roll into loose balls, drop in boiling water for 20 mins.

↑ lilacdreams

Thu, Sep 24 2009, 9:59 am

ChossidMom wrote:

lilacdreams wrote:

I have a recipe but I have found the real secret to making them fluffy is to pop them in the soup before serving (or before you put it on the blech) which will keep them really nice.

As opposed to popping them in when?

I see I wasnt clear
I meant when you've heated up soup to put it on the blech, put them in the big pot of soup then - as opposed to putting them in serving bowls with the soup.

ra_mom ↓

Thu, Sep 24 2009, 10:03 am

Try cookielady's recipe. Yum! The seltzer really makes them blow up. (It's a small recipe, so double it in needed.)

1/2 cup matza meal
2 eggs
2 T seltzer
2 T oil
spice to taste

Mix everything well. Chill in refrigerator for 30 minuts. Form and drop into a pot of boiling water. Boil for 35 minutes.

And use Mrs. Bissli's tip to make them extra fluffy:
Keep the lid closed and use a wide pot so that they have room to expand.

Enjoy!

red sea

Thu, Sep 24 2009, 10:06 am

Does anyone have a recipe thats fluffy enough not to hear spoons crashing against the bowl but not so fluffy that it tastes like a spiced sponge?

↑ ra_mom ↓

Thu, Sep 24 2009, 10:07 am

red sea wrote:

Does anyone have a recipe thats fluffy enough not to hear spoons crashing against the bowl but not so fluffy that it tastes like a spiced sponge?

Use cookielady's recipe above. As long as the matza balls don't sit in broth for hours before serving, they will end up as you described.
And you can boil them in an open pot, to get the texture you are looking for.

↑ abismommy

Thu, Sep 24 2009, 10:09 am

I'm not sure what you mean, but my kneidlach are fluffy Confused

↑ countrygal ↓

Thu, Sep 24 2009, 11:45 am

Thank you everyone, but I can't think what seltzer is in UK, is it soda water? I have the feeling that it's gassy water without flavour am I right?

Ok, off to get the ingredients ready.

Thanks all!
CG

↑ ra_mom

Thu, Sep 24 2009, 11:48 am

countrygal wrote:

Right!

bashinda

Thu, Sep 24 2009, 7:57 pm

I've taken the recipe in the purple cookbook (spice and spirit) and substituted seltzer for water and have had success although I don't know about how to gauge over fluffiness really.

↑ countrygal

Fri, Sep 25 2009, 5:40 am

Hmm no seltzer/soda water in the house do you think I could use anything else other than water?

I'll try them after shabbos.

Thanks all,
Good Shabbos

CG

Mrs Bissli

Fri, Sep 25 2009, 5:58 am

countrygal wrote:

seltzer here is just plain sparkling water.

My trick for fluffly kneidlach is just to use a wide pot so that they have room to expand, and to keep the lid closed from when you drop the balls till you scoop them up. I scoop them up as soon as they float, keep in a soup bowl so that they don't get soggy.