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Fleischkuechle (Flesh-Keek-Luh)

Fleischkuechle (Flesh-Keek-Luh)

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
LYSS17

LYSS17

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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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:
  • 81 mg
  • 27%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Teufelskoch
57

Teufelskoch

9/26/2007

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 fried in a pan. Besides in Germany we don't use flour for the dough but rolls, two or three days old, soaked in milk or water.

Jolivia
43

Jolivia

5/11/2007

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-shaped hamburger patties) before the dough is wrapped around them. For the health-conscious, even though it's not "traditional," the fleishkuechle may also be baked. Around here we would NEVER detract from the flavor by adding cheese, but we do love to dip them in ketchup!!

DASHED
28

DASHED

9/30/2007

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 break almost daily! They are made with chopped onion and water in the blender, then add that to seasoned hamburger for a spreadable meat. Then take a dough ball about the size of a lemon and roll out to a circle just slightly smaller that the size of a plate. Spread meat mixture on 1/2 of the dough, fold over and seal by pinching or with a fork. Prick twice with a fork to let steam escape while deep frying. They are flat, and about the size of 1/2 of a plate, but can be made smaller. If made correctly there is a little grease that makes the inside dough slightly oily. That adds flavor. They freeze very well! No cheese!! ONLY KETCHUP!!! :) We pronounce it fly(sh)-keek-la.

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