How long do you cook knaidel?

amother

Tue, Jan 30 2024, 5:45 pm

my recipe says 20min

but I have read on here some cook for 1 -1.5 hrs.

the longer the better or the shorter/once its done?

613mitzvahgirl

Tue, Jan 30 2024, 5:49 pm

I usually cook them until they float to the top of the pot. Then I tap it to see if it bounces back up. And if this happens then I know they’re ready. Oh my I never heard over an hour. Interesting

ra_mom

Tue, Jan 30 2024, 5:51 pm

Drop them into a pot of salted boiling water. Boil for 35 minutes.
For extra fluffy matzah balls, keep the lid closed and use a wide pot so that they have room to expand.

Last edited by ra_mom on Thu, Feb 01 2024, 3:36 am; edited 1 time in total

betweenall12

Tue, Jan 30 2024, 8:50 pm

15 min in a closed pot, comes out super fluffy and soft

amother

Currant

Tue, Jan 30 2024, 8:55 pm

Usually for about 30 minutes, but I imagine it depends on the recipe.

amother

Foxglove

Tue, Jan 30 2024, 9:03 pm

They are probably cooked by about twenty minutes, but I often cook them directly in my soup to save myself an extra pot and then they simmer together with my soup all day. Come out great.

amother

Wed, Jan 31 2024, 6:52 am

if they can be dropped into boiling soup and they stay there as long as the soup is boiling on the stove I imagine 20-30min is minimum.

I used to think they get hard if left to cook to long.

amother

Wed, Jan 31 2024, 6:55 am

when cooking with lid closed is it ok if it cooks very fast or is it better slow cooked?

amother

Foxglove

Wed, Jan 31 2024, 7:07 am

[I used to think they get hard if left to cook to long.]

Not in my experience

amother

Dustypink

Wed, Jan 31 2024, 7:13 am

amother OP wrote:

if they can be dropped into boiling soup and they stay there as long as the soup is boiling on the stove I imagine 20-30min is minimum.

I used to think they get hard if left to cook to long.

I find the opposite. If they are cooked too long they fall apart.

I usually taste one and see. If it's too hard, I cook longer. My recipe is pretty sturdy so they can handle a long cook. Never had them really fall apart, just get more delicate.

Elfrida

Wed, Jan 31 2024, 7:27 am

amother OP wrote:

how much salt do you add to a pot of water?

It's not an exact science. Anywhere from a large pinch to a teaspoon.

amother

Wed, Jan 31 2024, 7:36 am

amother Dustypink wrote:

oh really, thats interesting

amother

Wed, Jan 31 2024, 7:37 am

thanks for all your answers.

is it ok if I mixes it really well?

is there such a thing as overmixing?

it was abit clumpy - had to break it up with my hands...

also, can I refrigerate longer than 30 min to hr?

is there a time frame?

betweenall12

Wed, Jan 31 2024, 9:17 pm

amother OP wrote:

The box says not to over mix, I’m not sure why but I’m assuming it would make them hard ( Just like over mixing a meatball recipe)
I wouldn’t leave it in the fridge too long, I once left mine in for a few hours and it had a horrible texture

Elfrida

Wed, Jan 31 2024, 9:50 pm

betweenall12 wrote:

I sometimes leave mine in the fridge overnight, and they're fine!

I don't use a mix from a box though. I use a recipe,and normally scale it up for larger quantities. Maybe it makes a difference.

Bnei Berak 10

Thu, Feb 01 2024, 12:06 am

amother OP wrote:

Kneidelach absolutely benefits from being chilled a long time in fridge! Last time I made them they mixture was two days in the fridge (not on purpose) and they were fine.
I always make from scratch and receipe calls for separated eggs.

amother

Poinsettia

Sun, Feb 04 2024, 7:21 am

ra_mom wrote:

Drop them into a pot of salted boiling water. Boil for 35 minutes.
For extra fluffy matzah balls, keep the lid closed and use a wide pot so that they have room to expand.

I cook them a little less but I keep the pot closed until it’s really cool. That helps them stay soft

amother

Poinsettia

Sun, Feb 04 2024, 7:21 am

amother Poinsettia wrote:

I cook them a little less but I keep the pot closed until it’s really cool. That helps them stay soft