How to make Fleischkuechle

Bismarck, ND 58501, USA

58501

Dough

3/4 cup white flour (or 1 1/2 cup all white flour if you don’t want to use wheat flour)

3/4 cup wheat flour

3/4 cup half and half cream

Makes about 12 fleischkuechle using a 4 in circle

About 4 to 6 fleischkuechle

Meat mixture

1/2 pound ground beef

1/3 cup chopped onion

1 tsp black pepper

1 tsp garlic powder

1/2 tsp salt

Mix flour and cream into a dough to a consistency you can knead and roll out. Add more flour or cream for desired consistency. Let dough rest after mixing. Mix up meat mixture put aside.

Now cut your dough in half and roll out on a lightly floured surface. Cut into round circles. I use a a lid like a cookie cutter to cut out or you could use a saucer and cut around it with a pizza cutter. After you have all your dough cut out, spoon meat mixture onto half the circle. Fold other half over mixture and press to seal.

I take and put mine in the freezer at this point but you could deep fry right away. I find them easier to put in the hot oil frozen. To deep fry Empty about 48 ounces of cooking oil into a big deep kettle. Heat the oil to 375° to 385°

Carefully place the fleischkuechle into hot oil. Cook till golden brown (wheat flour will make them darker in color. Drain, cool slightly and serve with ketchup or ranch or no dip.

They can be frozen cooked or raw.

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