Fleischkuechle (FLESH-KEEK-LUH) is a type of meat pie made with dough. simply put... like a HotPocket only homemade and they freeze very well!
The deep fried dumplings with seasoned ground beef I loved as a kid... enjoyed while hot yet you bite off the top corner and then pour some ketchup into the center and YUM YUM!!
lso pronounced fly(sh)-keek-la, fleish-kik-lahs, buletten, fleischpflanzerl
::INGREDIENTS::
6 cups all-purpose flour
1 t. salt
1 t. garlic powder
1 t. baking powder
1 t. pepper
2 eggs
1 cup milk
1 cup warm water
8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon ground black pepper
1 quart (for deep frying) oil
::PREPARATION::
In a medium bowl, mix together the ground beef, onion, 1 teaspoon salt and pepper until well blended. Set aside.
In a large bowl, combine the eggs, oil, milk and warm water. Add salt, baking powder, garlic powder, pepper and enough flour to make dough no longer sticky to touch. Let dough rest approximately 4 hours.
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.
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.
Do not try to add cheese chunks!!
ONLY KETCHUP is needed ... Enjoy
::Tips & Hints::
- If the meat mixture is to wet, add breadcrumbs. also mustard is a must for seasoning.
- Bread slices or olls, two or three days old, soaked in milk or water may be used instead of 'dough' mixture above.
- Can also be 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.
Thanks For Visiting
|
