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My review
Fleischkuechle (Flesh-Keek-Luh)
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
40 m servings 1131 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 1131 calories; 92.3 g fat; 60.5 g carbohydrates; 16.2 g protein; 74 mg cholesterol; 755 mg sodium. Full nutrition
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Reviews
Read all reviews 1618 Ratings
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Most helpful positive review
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...
Most helpful critical review
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 frie...
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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 frie...
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...
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 b...
9/25/2007
i live in germany. fleischküchle (buletten, fleischpflanzerl) aren't made with that much flour. in germany we use old buns or white bread soaked a few minutes in milk for that. that gives it a s...
10/5/2008
I was actually trying to figure out how to spell this dish, as I made it with a friend this weekend, and stumbled upon the exact recipe we used. I just want to say that it's the most addictive t...
3/15/2007
I as well grew up eating these but I think my mom used day old bread or bread crumbs as well as the diced onions. She shaped them like patties. I thought they were strange as a kid but now mak...
9/25/2006
Absolutely wonderful! My husband wants me to triple the recipe so he can take it to the company picnic!