What's with my kneidlach?

[ILoveAFullFridge]

I'm making them ahead of time, so that I can just refresh them in the soup tonight.

When my mum did this, they always stayed spherical, but when mine cool down they look all nobbly and wrong.

First pic is them all lovely and puffed up in the pan, the second is them cooling in the dish.

(Tonight is the first night of Passover. Kneidlach are a traditional dumpling made with matzo meal, eggs, oil and baking powder, and served in clear soup.) is

[AdaColeman]

Hopefully they will fluff up again in the hot soup.

Chag Pesach Sameach!

[LakeFlyPie]

When I make them I put them straight from boiling water into pan of soup and then gently simmer soup to heat before eating. I always thought they needed to be in liquid so they don't dry out.