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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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.

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  • 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

1131 calories; protein 16.2g; carbohydrates 60.5g; fat 92.3g; cholesterol 73.8mg; sodium 755.4mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2007
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!! Read More
(60)

Most helpful critical review

Rating: 1 stars
09/26/2007
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. Read More
(65)
21 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
09/26/2007
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. Read More
(65)
Rating: 4 stars
05/11/2007
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!! Read More
(60)
Rating: 5 stars
09/30/2007
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. Read More
(38)
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Rating: 3 stars
09/25/2007
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 softer texture. if the meat mixture is to wet, we add breadcrumbs. also mustard is a must for seasoning. Read More
(26)
Rating: 5 stars
10/06/2008
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 thing I've ever had this being the third time we've made it. She always makes a macaroni salad with lots of pickles to go with it and I think it's a nice way to balance the hearty juiciness of the Fleischkuechle. I know she also got this recipe handed down to her from her German family so anyone who says it's not "real" because it doesn't use moldy old bread or whatever needs to let me know so I can be sure to call them a waaaambulance. It's THE most delicious thing I've ever had no matter what you call it. Read More
(17)
Rating: 3 stars
03/15/2007
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 make them from time to time. Also the pronounciation here is incorrect should be more like (PHLISCH-KESH-EL-LE) Read More
(8)
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Rating: 5 stars
06/06/2005
My whole family loves this. I also added cheese. Read More
(7)
Rating: 5 stars
08/05/2006
This is awesome! My family makes these as a special treat. I can't believe someone submitted the recipe. We don't add egg to our dough or onions to the meat but the rest is the same. My mom loads it up with garlic and we love them! My daughters help make them and make small ravioli size ones for bite size portions! Read More
(6)
Rating: 5 stars
09/25/2006
Absolutely wonderful! My husband wants me to triple the recipe so he can take it to the company picnic! Read More
(6)
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