More Extremely Important Kneidel Tips…
1) For Kneidels for Shabbas on, or close to, Purim, instead of rolling them into balls, shape them into cubes! Make the edges and corners as sharp as possible so they still look like cubes after they cook. It’s guaranteed to get laugh!
2) For Kneidels with a bit more taste than standard ones, add one to two tablespoons of wheat germ and/or parsley flakes. They look more interesting and they taste GREAT!
3) For expansion and fluffiness – Make sure to have the water at a full rolling boil before dropping in the raw kneidels. Drop them in ONE AT A TIME so the water maintains the rolling boil. Wait a few seconds between dropping them in, if necessary, to allow the water to get hot again after the slight cooling from dropping in the cold kneidel. KEEP the water at a full boil for AT LEAST the first 3-4 minutes of cooking for maximum size and lightness.