Fleish Kuechle

Tim Hankel


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 votes

varies depending upon how large you make them
30 Min
15 Min



  • 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!

Printable Recipe Card

About Fleish Kuechle

Course/Dish: Other Main Dishes

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