My Cousin Jeff's Kneidlach added to My Recipes successfully.
Category
Appetizers
Servings
12
Prep Time
15 minutes
Cook Time
75 minutes
How could I not include my cousin Jeff’s kneidlach? This is a man who is so passionate about his family and food (fine line between the two!!!) that if he says they’re the best, then they’re the best!
Author:Sharon Lurie
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Ingredients
4 extra large eggs
4 tablespoons sparkling/still water
1 teaspoon Gefen Table Salt
pinch of white pepper
1 cup Manischewitz Matzo Meal
Knaidlach
Directions
In a bowl, whisk the eggs until smooth, then add the water, oil, salt and pepper, and whisk.
Add the matzo meal a little at a time, and mix until the ingredients are well combined. Cover and refrigerate for one hour.
Bring a large pot of salted (two tablespoons salt) water to boil. Wet your hands and roll the mixture into golf-ball-sized balls. Drop them into the boiling water. (I prepare all the balls first, put them on a plate and drop them into the boiling water together. This way all the kneidlach are cooked for an equal amount of time.)
Cover and simmer for about 30 minutes. When you see steam starting to escape from the pot, reduce the heat a little so that it's still boiling, but not so vigorously.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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