Baking Knishes with Ethel Bailkin

In celebration of Ethel Bailkin's 100th birthday, here is a video of her teaching how to bake her famous potato knishes.
Taped in August 2001. Created in August 2014.
My Aunt Ethel passed away in May 2015 at the age of 100.

[@TheHolyQuran30in30]

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.

[@anthonyoh4304]

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

[@georgeb.wolffsohn30]

I love her rolling pin. One of the handles is gone, but it still works. You don't need to throw it out. She's gotten used to using it that way. That's how life goes.❤️

[@s.j.sparber6946]

I grew up in Gravesend but by thirteen I moved to Brooklyn knishland Brighton Beach where I became a knish maven.Therewas Mrs. Stahls who made wonderful specialty knishs like cabbage and she served buttermilk to drink with them. There was Sam's knishs on the avenue but the best of all was on the boardwalk Hirshs! They were strudel knishes and were to die for! Hirshs also made cherry and blueberry cheese knishs that were very popular. In some Jewish delis they also had kasha and liver knishes and every knish in Brooklyn beat famous Yona Shimmels of Manhattan by taste and price!!!

[@unlikeothers1133]

POTATO KNISHEZ, TEH MAGIC AND MYSTERY

[@Xvim-xw8wz]

Of potato knishes

[@tsbs6017]

Lil black squash balls

[@Xvim-xw8wz]

@@tsbs6017 this machine creates lil black squash balls

[@PROUDCANADIANGIRL]

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 🇨🇦🤗

[@arleendamico2734]

This is the 5th time making them . They are outstanding and delicious. I thank and Bless Aunt Ethel every time I make them . Being Italian I make them bigger but they are special because they are authentic. I also watched your family history Narrated by your Aunt Ethel when she was younger. Was truly awesome 👏 Bravo ! May Gods blessings always be with your Family .😇🙏😘

[@sjd5750]

Aunt Ethel is a sweetheart! Hope she's still going strong. They look delicious!

[@marlagelfont7693]

This dough is amazing. I am sharing it. I have so far made POTATO, CHEESE, RICE, and PIZZA Knishes- I can watch ETHEL over and over. She reminds me of my BUBBY!

[@peterkane6508]

Wow! Again. What an amazing woman. At her age to be such a natural in front of the camera is unique and beautiful . Well done lovely lady .

[@Ranger4402]

KZbin is the World's Cookbook. Thanks for sharing this. I have never had a Knish. Now I know how to make them.

[@sisterspooky]

*Recipe* 3 C. unbleached flour 1 Scant tsp. Sugar 1/2 tsp. Salt 1 tsp. Baking Powder 1/2 c. Vegetable Oil 1 egg, beaten Warm water *DOUGH* For the dough, in a large bowl, combine 3 c. unbleached flour (sifting optional), 1 Scant tsp. Sugar, 1/2 tsp. Salt, 1 tsp. Baking Powder, 1/2 c. Vegetable Oil, (lightly stir to combine, but you don’t have to mix well at this point), then add the 1 egg, beaten with enough warm water to equal 3/4 c.; after adding the water/egg combination - stir well. When well combined, flour your hands lightly and begin working the dough. If the dough is too moist to handle, add flour gradually until you can work it. _The dough should be soft, but not sticky. Adding too much flower will make the dough hard._ Once mixed, place in a bowl covered with foil or Saran Wrap as you fix the filling. The commentary in the video states that the longer it rests as you’re working will allow the ingredients to “meld” and produce a “flaky” pastry. *_NOTE:_* The dough recipe can be frozen. If you wish to make a larger batch, you can freeze any excess dough for later use (preferably within 3 mos. for best results). *FILLING* _Recipe_ 2.5 Lbs. Idaho Potatoes 2.5 Large White Onions 1/2 Stick Pareve Margarine (Fleischmann’s) or Butter (if dairy). 2.5 lbs Idaho potatoes, with the skins, partially boiled for 5 minutes or so, then place them into cold water to make them easier to handle. Remove them from water, cut into small pieces and return them to boiling water until they’re fork tender. You may add salt to the water at this time, if desired; but having low salt is better than too much salt content - so proceed on this step with caution; because you’ll be adding salt later in this recipe! In a large frying pan, add 2.5 large white onions, diced finely and 1/2 stick pareve margarine (or butter, if dairy is served). Simmer them, covered, _do not caramelize them,_ and stir occasionally until onions are translucent (5-8 Minutes). When potatoes are done, drain water. _(If you need to cut them down further before processing, do so now)._ Add potatoes to onion mixture. Fat will be absorbed by the potatoes as you stir to combine. _SPECIAL EQUIPMENT Notice:_ Meat Grinder - Food Processor could work in a pinch. Put ingredients of mixture, slightly cooled, into meat grinder/food processor and combine very well. You want it soft, but something you can handle. If necessary, you can add flour to ‘stiffen’ the mixture. Add Salt & Pepper (to taste) to the mixture. *To Assemble* 1 Egg, beaten in a separate dish wish serve as the “wash” after assembling the Knishes. Add about 1/2 TBS of the egg to the potato mixture. Divide the filling into quarters. (Please not lick your finger as was demonstrated above when preparing food for people to consume 🤢). Remove dough from bowl and divide into quarters, as was done with the filling. Keep unused dough covered while working one quarter at a time. Lightly flour work surface and rolling pin, keep dough soft, but not sticky to ensure a flaky product. Roll into a rectangular shape _(roughly 13” x 19”, this estimated dimension is taken from the average width of a rolling pin and the way the dough appears on camera, she never mentioned the dimensions. 😐 Sorry.)_ Spread a small amount of oil with a pastry brush over the rolled dough to ensure it sticks properly. While assembling, preheat your oven to 350°F. (Timestamp: 14:40) Begin assembling, take the filling and begin working it 1” from the ‘short side’ (13”) of the rectangle and work it length wise , 1” from the border along the length (19”) of the dough. Roll “burrito style”, turning the long edge over the mixture and the two ends in to seal the edge and begin rolling jelly roll style with the entire mixture until it reaches the end of the dough you have rolled out. Lengthen it a little and using the heel of your hand, begin separating the portions; making sure to pinch the ends firmly to seal in the filling with each piece. Flatten it slightly and placed in an lightly oiled 9x13” pan. Brush wish egg wash. Bake 25-30 minutes in a 350°F oven, but check at 15 minutes to see if they’re done (or how close they are to being ready and adjust accordingly). Drain on paper towels. You can freeze after they’re at room temperature and they will keep up to 3 MOs.) *Yield: about 30 Knishes*

[@haileyfandroidfan1164]

I thought we only needed the machine

[@mamaloosh]

Thank your for all that work typing up the recipe! It looks wonderful, and I intend to make knishes very soon. I'm sorry to know that Aunt Ethel has passed, but she had a long life and seemed vigorous well into old age.

[@hessond]

Thank you for sharing this! I made these following the exact recipe and my family loved them! My sister and I were reminded of the chilly New York days when we pooled our pennies and nickels to buy a hot and tasty satisfying knish on the street. What a great memory! What a great recipe!

[@LenkaSaratoga]

Such wonderful lady! My husband is a new yorker, Puerto Rican descent, he keeps asking me to make knishes because they remind him of home. I am Russian, and this sweet lady’s baking is so similar to my grandmother’s. Like number 900 here. THANK YOU for sharing!

[@Tonithenightowl]

Bless this wonderful lady. Reminds me of my Grandma who's been gone for almost 50 yrs but never forgotten. She too was a great cook. I'd like to think I take after her bc I love cooking from scratch, too. My aunt says I have the "touch" like she did with dough. I consider this a huge compliment but NO ONE made strudel like she did. I get close but no cigar lol. Knish is definitely easier which I'm glad. :o)

[@111Phoenix777]

I'm very sorry to hear that your Aunt Ethel passed away. She seems like a very kind lady.

[@LadyWilsonIV]

Found this a couple days ago and just made these tonight. They were delicious! Thank you for sharing!

[@7elmtree]

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!

[@suzannemix2528]

She's an wonderful grandmother I wish I could have been raised and lived around! You're a SUPER grandson!

[@laurieheffron6929]

Thanks so much for sharing this wonderful video! I’m looking forward to making k’nishes.

[@elizabethrivera6502]

THANKS GRANDSON, FOR CAPTUREING THIS. BEAUTIFULL LADY.

[@SusanIacuessa]

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 !

[@dynamicrose8756]

Thank you Aunt Ethel 💙💕 Happy Birthday.

[@brianyork5510]

Ethel reminds me of my mother God rest her soul. Thank you for sharing your aunt with the world. This brought back memories of my mother teaching me how to cook.

[@FigaroHey]

My mother had that strainer, from when she was married in 1941. After 6 kids (5 boys) spread over 20 years, cooking, washing dishes, & using it for a spaceman helmet, mom's strainer was pretty battered! But still 'perfectly good' last time I saw it in her kitchen in the late '90s... Instant memories of mom's special potato salad the moment I saw potatoes in that aluminum 'star' strainer. Just saw the rolling pin with the painted red handles... Same as mom's from when she got married! (My own rolling pin also has only one handle...;)

[@Marcoosianism]

Yup, have that strainer too, lol. Recognized it right away.

[@YourPalMal23]

The little black squash balls really bring out the flavor

[@28BIGNORM]

I’ve made knishes at home before but not your recipe...I’m going to try your recipe very soon. Thank You so very much.

[@rubyslippers1129]

How wonderful you are for you to share this recipe and history of food with us.

[@marianagiolo6480]

Miss my grandma so much now....and she passed an took the recipe with her! Thank you so much for this!

[@lazona1705]

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

[@schambers8301]

Thank you for sharing your Bubby's recipe. I lost a dear friend and with her the recipe for making the dough...

[@adamchurvis1]

I could very well be wrong, but if I'm not mistaken her frying pan with lid is over fifty years old because that's the same exact pan my mother used with I was little. OMG! Same meat grinder, too!

[@tribalbunny]

Oh I Love this lady! She's so efficient AND ADORABLE! Thank you so much for this video. I wish she were my Auntie! XOXOXOXOXO (I must have edited this comment 4x.. LoL!) From now on whenever I make my knishes I will ALWAYS give credits to this dear woman. I just wanna hug & kiss her, she really is so sweet. XOXO

[@josephstalin9194]

She didn't use little black squash balls

[@zsomborsimon6630]

Also she forgot the centipedes...

[@Dashingdeelo27]

@@zsomborsimon6630 dude, that’s disrespectful.

[@lilycaradoc]

I can not wait to try your recipe. Thank you for all the fine details. There are a lot of NY and Jewish Knish recipes out there however I am going to try yours over all others. Thank you again.

[@johngold1849]

What a labor of love, they look delicious! This is old school cooking. I want to give her a hug.

[@HomerInNC]

Gotta love learning from grandma!!!! Love this video!!

[@tribalbunny]

Thank you Aunt Ethel! I made these your way & they came out SOOOOO DELICIOUS!! Oh..but I just omitted the egg. xoxo

[@michi2real]

I'm sooo in love with Ethel .... everyone shows you mixer this machine here that,PFF! i like to do by hand THANK YOU ETHEL FOR REAL HOME RECIPE.

[@Tubi_com]

What a beautiful woman so full of love. Thank you for allowing us to follow her recipe.

[@marybrantley2160]

This lady was wonderful instructor!! Enjoyed the video a great deal!

[@carolinamendez2767]

I love you Ethel! Thanks for sharing your amazing culinary talent.

[@ceciliacuscoperu]

Nunca lo había probado y me gustó mucho ver a esta linda señora tomarse el tiempo de explicar con tanto detalle como hacerlo. Los acabo de hacer y me quedaron deliciosos. Muchas gracias y saludos desde Lima, Perú!

[@davidschestenger3366]

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

[@stravberrylemonade]

if you use the magic and the mystery it's much easier

[@stenpennystenpenny7599]

I enjoyed this video, it was like being in the kitchen with my grandma. I used this recipe this weekend to make knish for the first time and they turned out great! Thank you so much for sharing.

[@axellajohannesson447]

Wonderful! Thanks so much for sharing this video.

[@yarnmonster]

Just made these! Came out good. Thank you😍 I love this video and Ethel is a treasure.

[@markanthonymarla]

I JUST SAW THIS AWESOME VIDEO ..... today Jan -10 - 2019 ..... it will stay with me 4 ever thank you ....

[@yanifree114]

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

[@isabel95]

I want to thank you for posting this. When I grew up in Brooklyn, Ruby, the knishman, used to sell knishes outside my junior high school. I always wanted to know how to make knishes and these instructions were fantastic. The amount of ingredients for the dough were right on. I never prepared a dough where I didn't have to add anything! Astonishing. Only change I made was to not put oil on the rolled out dough. There was plenty of oil in the dough and I didn't see why it was necessary. Oh, one more thing, instead of baking them on an oiled tray, I used a silicone sheet. One more thing off my bucket list! Thanks, again.

[@under2minuterecipe160]

Isabel Cutler - ruby the knish man is part of my childhood too. As a child we went to sunny lane bunglalow colony and he would come in that big truck. The knishes were amazing. This was in the early 70's. Possibly to mid 70's.

[@kristianpallone8726]

Did you attend Lincoln High ?

[@vivbecker5779]

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

[@samsjag]

Thanks for sharing! I recently wanted to try making knishes, which I only saw my Mom make once or twice when I was a kid. I got her recipe from my sister, which is very similar to Ethel's, but after the directions for making the dough and filling it just says, "Roll dough, etc'. Ethel's directions for making knishes sure brought back the memories of how my Mom did it. Videos like this are a family treasure and I appreciate your sharing.

[@janellesart]

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! 🥰

[@Catherineslove]

If you read the note her Aunt Ethel passed away in May of 2015 at age 100!! God bless her.

[@amygeist7071]

I made them with my 5 year old grandson. So very good. I’m now an official bubbe.

[@tillybinkie]

What a lady! Beautiful, Intelligent and Bountiful in sharing her experiences. :)

[@ValerieBernard1]

Thank you so much I will be making my first time Kinish and I will be following the way you make them. It sounds delishous. Happy Birthday you are right on your toes. Bless you.

[@111Phoenix777]

Thank you very much for sharing this amazing recipe. Looking forward to giving this a try. I've been craving knishes for a few years here. The Whole Foods near where I used to live in LA used to sell them, but haven't seen them in a a few years.

[@111Phoenix777]

I think I will probably be substituting coconut oil, flaxseed milk, and egg replacer. I'm not much of a cook, so I don't expect much my first batch or so, but I'm sure this recipe will turn out wonderfully!

[@linda.brotherton1689]

Happy Birthday you are wonderful thank you so much

[@dimyssg5361]

Thank you so much. Great to watch for many reasons! :)) Bless.

[@CombraStudios]

Of all the potato knish tutorials here on KZbin, this one is the least infected with comments referring to a popular RatboyGenius video. So if you're more into baking then into a catchy song, you definitely watch this one

[@alberteinstein7976]

We're just pointing out that she forgot the most crucial ingredient. Little black squash balls.

[@glennquagmire7315]

Turtle With A Gun lmao

[@ejohnsonw]

Excellent Miss Ethel happy 100 birthday I grew up eating knish no I know how to make for myself thank you yummy yummy

[@paulgalethesinger1603]

Did you grow up finding the magic and the mystery?

[@marci.curious]

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!!

[@shiijon23]

So wonderful. Thank you for sharing. I hope mine come out as well as hers.

[@patriciabell8996]

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.

[@Arcane_Digital]

She’s an absolute gem. Thank you for this.

[@graciethankful4643]

Hi this looks great 👍 😊 😀 can't wait to cook it. Making this for Rosh Hana

[@fatimaperone5567]

what a lovely lady! Im gonna try these for sure.

[@wausa7132]

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

[@veraj]

I would give this a million thumbs up if I could. What a lovely video and makes me miss my Grandmas so much. I wish I had them on video. Thank you, I can't wait to make this recipe and will be thinking of dear Aunt Ethel, especially when I'm using the "best mixer that God gave you" (the hand :), I just loved her side comments and lovingly shared tips. And that tip that you cut the dough with the back of your hand. So good. God Bless you. xo

[@BrokenRRT]

Thank you for sharing this with us!

[@janbowden]

Thank you for sharing, what a wonderful memory of your sweet Aunt Ethel!

[@heatheronwheels]

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.

[@suzannemix2528]

A super sweet memory to keep ALWAYS and an awesome recipe to keep going through the following generations!!

[@ljwilliams755]

Thank you for sharing your sweet Auntie with us

[@cynthiasanfilippo5537]

Happy birthday 🎂! and they look delish! Ty for sharing this!

[@mickjac8447]

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

[@LAAstroSociety]

I love this recipe and have made it several times, always with great success! Thank you for sharing!

[@margotshinn6886]

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

[@00lilyvonshtupp]

Thank you SO much for sharing !

[@dianegerson9025]

Wow that answered all my questions. Thank you.

[@jonimarie09]

Thanks for sharing this recipe. It’s so important to document these family traditions. I love hearing her tips and tricks. Very precious information. Thanks again

[@bronxgurl11711]

What a doll I really enjoyed watching her... great job

[@keen1212]

love it!!! thanks soo much for sharing.

[@wausa7132]

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.

[@andybillos6796]

Thank you so much for sharing... We plan to make knishes using this recipe and keep it...love it... thanks again

[@missg241]

Such a wonderful woman. Reminds me of my grandma 👌🏼💝

[@belligirl21]

Delightful video! My daughter and I will be using Aunt Ethel's recipe and technique to make our FIRST batch of Knish! Xoxo -Frannie & Kelly in CA ☀️

[@TheBluewaterBlonde]

Thanks for knish recipe and for the lesson in making your knishes. They look yummy!

[@rachellovesusher]

the best dough recipe ever thank you....

[@marinas4475]

Thank you for this beautiful video. ❤

[@mariannemhasvi]

Little King John was riiiiiiiiiight! 😄🖤❤️ I actually used a different recipe for the majority of making this dish (ie. the filling, used parch. paper instead) But. I used the ingredients Ethel used to make the crust and the knishes were REALLY appetizing.. thx! oh and by the way.. they really do freeze well🙂 I however can't make them last forever so will definitely be making more very soon

[@justjessy0115]

What a blessing she is. Delicious recipe & great memory to have (family recipe).

[@izzy4el]

Love her! =) What a thorough video!

[@Renea830]

She is Amazing. I am so excited you got this video of her and her cooking. I also must say, I love how she doesn't have "fancy" cooking tools. I'd bet her food tastes better than anything that comes from a chef's kitchen.

[@happymadison42]

I had an Aunt Ethel she was one of the best cooks. I miss those old country food dishes

[@michswags]

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!!!

[@gfunk63901]

what a nice video and preserving your family history, I am starting on a journey to try and recreate the Shatzkins knishes from my childhood. I found the square ones to doughy and the ones on the lower east side to pastry like.

[@ColettaHughes]

I've had a lot of real knishes and this is the first I've seen out of dozens of youtube videos that is correct.

[@antoinelavelle8629]

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