Fleischkuechle (Flesh-Keek-Luh)

Fleischkuechle (Flesh-Keek-Luh)

16
LYSS17 0

"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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Ingredients

40 m servings 1131 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 1131 kcal
  • 57%
  • Fat:
  • 92.3 g
  • 142%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
  2. 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.
  3. 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.
  4. 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.

Reviews

16
  1. 18 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 frie...

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 frie...

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...

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 b...

i live in germany. fleischk├╝chle (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 s...

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 t...

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 mak...

My whole family loves this. I also added cheese.

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...

Absolutely wonderful! My husband wants me to triple the recipe so he can take it to the company picnic!