If you want real jewish food go to a jewish area Bourogh park in brooklyn tons of food places to sit stay eat or go go to 14th ave in the 50s take the D train google Bourogh park find oput about the area..., tons of shopping dont go on a friday or saturday everythingsclosed for sabbath,,,you know go to the source, you wouldnt go to a shoe store to buy a couch ...

the guy with the cart near your school was either the famous RUBY or his father no doubt about it goole ruby the kinish man...they named the company or his kids did MOMS kinishes..there available and factory made and miles lower than when Ruby was around , there a take on russian fried periogies sold in the street in russia ans in Brighton beach which is a very russian comunity..though they have more dough than filling as Ruby's did..

well as far as mushrooms in poland or russia if they made meat kinishes which means liver they might of added dried wild mushrooms if they haed it..a kinish is peasent food and a reginal food item, so it would depend whos making them and were..but since potatoes were so cheap they were the most often used filling and kasha is a grain popular in russia and poland but it is usually mixed with potatoe to hold the filling together...prorably used if there was leftover cook kasha and boiled potatoes...,what to do with leftover bits best to wrap them in a flour casing a dumpling or boil fry bake it..every ethnic style of food has a version of the same things and there always 99 percent of the time peasent food..where food was presious and to waste was a sin and unthinkable...some of the best dishes in all cusines came along for this very reason, utilize reginal and not to waste food

like that photo..that woman is a witch with a B........I WENT BACK AFTER EONS and complained this is not the same and she got on my case I asked did they sell the bussiness she yelled at me...I told her she wasnt around when I always came living near by on first street, the only thing the same is the decor thats it.....too bad they once were great AND CHEAP! you could by a bag of em.....the dough is totally different it was anodd yellow when they used to be golden beige brown

the recipe going around for Mrs Stahls is so wrong..I knew the guy that made them..George....the kinishes had only all pourpose potatoes onion veg oil salt pepper water all purpose flour.................no eggs no baking powder no chiken fat its very simple...in the SETTELMAN cook book there dough recipe for kinishes is pretty close....
I am also a long time pro chef whos very good at replicating recipes by tasting and redoing them at home I used to go there often and the chef told me and I'd see the deliverys for supplies...george told me he got drunk once (HA!) and put in tooooo much pepper in the potato filling but it sold anyway and I got the recipe out of him not mesuments but whats in it and its not hard for me to figure that out so the so called secret recipe for Mrs Stahls is wrong..I think he got it out of the booklyn cook book by lynne um something

yohan is not the same I grew up near it and went all the time went back a few years ago.......not the same pretty lousy but they once were great.