fleish kuechle

★★★★★ 2 Reviews
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By Tim Hankel
from Cathedral City, CA

When we put these on the menu at the restaurant, very few people knew what they were. A German favorite, we soon had people ordering these by the dozens at a time!

★★★★★ 2 Reviews
serves varies depending upon how large you make them
prep time 30 Min
cook time 15 Min

Ingredients For fleish kuechle

  • 4 c
  • 1 tsp
  • 1 Tbsp
    salad oil
  • 1 1/2 - 2 c
    milk, to make soft dough
  • 2 lb
    ground beef
  • 1 lb
    groung pork
  • 1 c
    finely chopped onion
  • 1 c
  • 1 Tbsp
    tender quick (a brand of meat tenderizer)
  • salt and pepper to taste

How To Make fleish kuechle

  • 1
    Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
  • 2
    Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
  • 3
    Roll dough into 6 or 8 inch circles. Spread meat onto half. Fold over and press sides or roll saucer over edges to seal. Fry in deep fat until golden brown; not too quickly because meat must get done or you can fry them and put in 250 degree oven for 20 minutes to finish cooking the meat. ** Using the Tender Quick (meat tenderizer) may result in the meat taking on a lighter pink color. Do not be alarmed, by this. By using pork and beef, it is essential that one uses the Tender Quick to keep the meat filling light.)
  • 4
    At the restaurant, and in many restaurants throughout North Dakota, where you may find this as a staple menu item, they are most often served with catsup and a side of coleslaw! Enjoy!

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