My ex mother in law made the best knishes ever. I was never able to get the recipe and to this day I really miss those knishes.

Rest in peace bubby Ethel

The meat grinder does the same thing my ricer does.

I can tell this is super old. I don't think anyone would actually use margarine for sautéing your onions for the knish mixture.

What I did was I used the immersion blender to puree the onions and mashed the potatoes by hand then mixed the two. Worked wonderfully.

Oh by the way, if you don't have a grinder, just leave the skin on the potatoes and peel after, then mash by hand. They'll be very thick, just like you need. Don't use an immersion blender or processor!!

She had the fats exactly backwards, but it wasn't her fault. The thinking of the day was that animal fats were the worst and things like margarine better for you. USE THE CHICKEN FAT AND NEVER MARGARINE OR SEED OILS LIKE VEGETABLE OR CANOLA OIL. ALL VEGETABLE OIL IS IS SOYBEAN OIL. BAD BAD BAD. PS I just made another batch of these and I used margarine so it would taste like hers. Rofl. FULL disclosure!

I just finally made this recipe and I didn't have a meat grinder so I used a stick blender - and she was correct! The mixture was too soft and I had to thicken it. Despite that extra step, the mix was very soft and made assembly a nightmare. Follow her instructions!!!

Thank you for sharing Grandma Ethel with us, such a beautiful way to honor her! I'm a New Yorker and enjoy knishes. Thank you again.

These old gals make the best everything my Jewish grandmothers taught me… they knew and they did it the best. I watch this vid all the time… she just radiates love through her food. My grandmas were the same and I loved them because their food was their way of expressing love. Shalom 🇨🇦🤗

Thank you for sharing this lovely gathering with your aunt, it's such a lovely register. Tonight making knises!

Going to try this dough tonight...❤❤ The filling is no problem, and im going to make some Kasha ones too!

I think that I'd trade my lunch for somebody else's pastrami sandwich if I lived in NY and brown bagged it for lunch everyday.

Love this ❤❤❤ tearing up I love to bake with my kids and my grandkids. Used this recipe plenty of times thank you for this. So special

Thank you

I'm Ashkenazi and never had a knish, oy my life is really sad. I would love to taste those

❤

God love you two! Thanks to both of you for your wonderful recipe!!!

Her voice, her hands and her kitchen tools, especially the grinder, remind me so much of my dear Bubbe. So cute! Thank you so much for sharing this!

Thank you for this beautiful video. ❤

Potato Knishes

Thank you so much for sharing this heirloom recipe. I am thrilled to learn a beautiful lesson from your Grandmother. Priceless and precious........ and I'm gonna try it! 🥰

🎉🎉🎉Sub number 556!!! 😍🫶🏻✌🏼👏👏👏

What an absolute gem of a lovely young lady giving this excellent knish recipe!! Thank you so very much for sharing your beautiful Aunt with us, she reminds me of several people whom I miss very dearly, they certainly don't make em like that anymore my friend!! I love Miss Ethel to pieces & I can only imagine the love her familia has/had for her. Beautiful soul!!

Thank you mom yummy

Aunt Ethel, you are the aunt and mother of every one of us Now I’m 80, and doing it for my family as it was done to us when we where children Thank you for the knishes, and more even for the love involved on it Happy birthday

I’m love this and the I am making them right now. Thank you for sharing! She’s lovely.

I use duck fat..

What is a knish

Video says it is from 8 years ago but it looks like it's from the 80's

potato knishes

Thank you so much ma'am for sharing your recipe. It brings back many wonderful memories. Vanessa

Yes, Ma'am. I know that's right. My mother and grandmother say d the same thing too. I love and miss them indeed. Vanessa

Thank you Aunt Ethel 💙💕 Happy Birthday.

Your Aunt Ethel is absolutely adorable! Thank you for sharing.

100th Birthday and using margarine?! Incredible! May Mrs. Ethel still sharing recipes!!

I love the knife cutting of the dough.

Happy days to you and your Aunt Ethel ! Thank you for sharing , I’m going to make these for the first time , I’ve all my grown life missed the New York knishes ! I’m so excited ! For the life of me I cannot figure out why I didn’t look for this before now ! Blessings to you and yours !

I hope I look as good as you!!!! you ARE the bomb....I used to get my knishes on 5th Street and 1st Ave..NYC lower east side Manhattan... when I was young and I was hoping to find this wonderful tutorial....and I did Thanks!!!

Thank you, square ones

A true master craftswoman at work. :)

Ethel is such a pleasure to watch. She has such a kind and caring voice, it is like my grandma is teaching me and those lessons I will remember forever.

I have to make these thank you for the time you took to make this

very emotional and insightful and powerful at the same time

She is the cutest grandmother! Thank you for sharing. God bless.

I love watching this! I had no idea what a knish was until researching it today. Ethel is awesome. What a blessing to have this record for future family and even us strangers to watch.

Can anybody help to find what the special ingredient the Brown Durby (jewish restaurent) used for their knishes. Thank you so much.

Thank you for sharing your sweet Auntie with us

Followed recipe to letter my dough was very dry.Way too much flour.

I tried this recipe a few days ago. I substituted organic coconut oil for the vegetable oil, and earth balance buttery spread for the margarine. I tried another recipe a couple of months ago with a Puff Pastry, that I preferred the taste of, BUT I'm trying to make this recipe work, because I'm so cheap, I'd rather not spend $14 on a Puff Pastry if I don't have to. Using this recipe, I had about 6 extra cups of filling left over, which I put in the freezer. The next time I fix this, I would probably reduce the filling to 2C of potatoes, 1/2C-1C of onions, 1/2C of garlic, and maybe 1C of spinach. I had to add about 1C of non-dairy milk to the pastry to get it to the right consistency -- it was too dry without it. It may have been though because I was using up old flour. I don't know enough about cooking/baking to know what difference it would make, though I expect fresh flour would probably taste much better. Even so, I'm loving these knishes. They're not bad, considering this was the first time I made them with this recipe, and I'm not that great a cook. It took me about 3 hours total to make them, but it was fun. I had some extra eggwash. I wouldn't worry about splitting the recipe and having extra eggwash. I simply cooked it up in a skillet, and had a quarter egg for a snack. It was good!