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


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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


  • 1Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
  • 2Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
  • 3Roll 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.)
  • 4At 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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