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Fleischkuechle (Flesh-Keek-Luh)

Reviewed: Sep. 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.
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