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Fleischkuechle

Fleischkuechle is a Germans from Russia meat pie that is popular around the Dakotas. It is so popular in some places that you can go to a local Dairy Queen and get it, I hear it even outsells hamburgers.

Dough:

1 1/2 cups milk
1 /4 Cup lard ( shortening or butter)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
3 Cups All purpose flour

Filling ingredients:
1 pound ground beef
1 pound ground pork
1 onion chopped fine
1 /2 Cup water
1 and 1 /2 Teaspoons salt
Pepper to taste

1 quart vegetable oil like Canola or Corn, for frying.
(Some of the old recipes use lard. This adds a lot of flavor if you don't mind the calories)

printer friendly

For dough:
Bring the milk and lard
in a sauce pan to a boil. Take off the stove
and let sit and cool.
Add the salt, pepper and sugar, and then stir in the flour.
This all can be done in a mixer as well.
Let the dough sit for an hour

For filling:

Combine all the ingredients together and let sit for an hour. The water is to help make the mix spreadable.

For assembly:
1. Roll dough in circles the size of a saucer.

2. Spoon 1 tablespoon meat mixture on one half of each dough circle.

3. Moisten edges of dough with water, fold other half over it and seal well around the edges.

4. Heat the oil to medium hot in a large soup pot like a Dutch Oven.
Fry a few at a time in deep fat, about 2 minutes on each side, until golden brown.
Take out with slotted spoon and drain on paper towels or rack. Keep warm in a low oven,
or cool and then reheat for service.

Tips:
The onions can be chopped in a food processor with the water.

Use sour cream instead of milk in the dough. This common in German-Russian doughs.

To make a healthier recipe try using white whole wheat flour.

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Last updated July 2, 2009