Fleischkuechle (Flesh-Keek-Luh)

Fleischkuechle (Flesh-Keek-Luh)

16
LYSS17 0

"Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!"

Ingredients

40 m {{adjustedServings}} servings 1131 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1131 kcal
  • 57%
  • Fat:
  • 92.3 g
  • 142%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
  2. In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
  3. Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
  4. Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The recipe has nothing to do with german Fleischkuechle except the use of meat. Fleischkuechle are oval, abou 1 inch thick, have a weight of 2.2 or 4.5 ounces. They are never deep fried but frie...

The picture shown is not how fleishkuechle is traditionally made around here (I'm from ND as well). The recipe fails to include the fact that the balls of meat should be pressed flat (think oval...

I am from ND too. This is served at many restaurants in ND. Sometimes the dough is made with 1/2 and 1/2 with the milk. Growing up I had these at the local dairy queens/restaurants on my lunch b...