Fluffy Weeknight Kneidlach
קניידלעך·(k-nayd-lakh)
Weeknight Suppers at Bubbe's Stovetop
There is no sound more deeply comforting than the gentle rattle of a pot lid as kneidlach puff up in the steam. For decades, home cooks have debated the secret to the ultimate floater, but the truth is you don't need commercial baking powder or the tedious whipping of egg whites on a Tuesday night. The real magic, pulled straight from native kitchens and Central European grandmothers, relies entirely on the mechanical lift of seltzer water, a mandatory resting period to hydrate the starches, and a nearly imperceptible pinch of ground ginger for that authentic, nostalgic deli aroma.
Ingredients
- large eggs4 large
- schmaltz or canola oil4 tbsp
- unflavored seltzer water1/4 cup
- kosher salt1 tsp
- white pepper1/4 tsp
- ground dried ginger1/8 tsp
- traditional matzo meal1 cup
- kosher salt1 tbsp
Method
- 01
Aerate the eggs.
In a medium bowl, vigorously whisk the eggs with a fork for about 60 seconds until they are uniformly pale and frothy.
- 02
Incorporate the wet ingredients and seasonings.
Whisk in the melted schmaltz, seltzer water, 1 teaspoon of kosher salt, white pepper, and ground ginger.
- 03
Fold in the dry meal with a gentle hand.
Sprinkle the matzo meal over the wet ingredients and gently fold with a spatula until just combined. The batter will look terribly soupy—do not panic, and absolutely do not add more matzo meal.
- 04
Let the batter rest in the cold.
Cover the bowl tightly with plastic wrap and refrigerate for at least 45 minutes. This hands-off time allows the coarse meal to fully absorb the liquids and firm up; skipping this guarantees dense, disintegrating sinkers.
- 05
Prepare a separate cooking bath.
Fill a large, wide pot with 3 to 4 quarts of water, add 1 tablespoon of kosher salt, and bring to a rolling boil. Never cook raw dumplings directly in your homemade chicken soup, or their shedding starches will turn a beautiful broth cloudy.
- 06
Shape the dumplings.
Remove the firmed batter from the fridge and thoroughly wet your hands with cold water. Scoop out tablespoon-sized portions, gently rolling them into ping-pong balls without packing them tight, and drop them carefully into the boiling water.
- 07
Steam and simmer under cover.
Once all the balls are in the pot, reduce the heat to maintain a gentle simmer and cover with a tight-fitting lid. Set a timer for 35 minutes and do not lift that lid; the trapped steam is essential for them to puff up.
- 08
Test for doneness and serve.
Remove one matzo ball with a slotted spoon and cut it in half to ensure it is uniform in color and texture all the way through. Ladle the finished kneidlach into warm bowls and drown them in hot, homemade chicken soup.
Notes
Sourcing schmaltz.
The easiest way to get schmaltz at home is to chill your homemade chicken soup overnight and skim the golden fat off the top. If you don't have time, canola oil is a perfectly acceptable and traditional weeknight substitute.
Keep the seltzer fresh.
Use a freshly opened bottle of unflavored seltzer. You want maximum carbonation to provide the mechanical lift these dumplings need.