Fleischkuechle (Flesh-Keek-Luh)

Recipe View 5 mins Prepare the Beef Filling: In a medium bowl, combine the ground beef, diced onion, salt (1 teaspoon), and pepper. Mix thoroughly until well blended. Set aside. (Prep time: 5 minutes)

Recipe View 10 mins Make the Dough: In a large bowl, whisk together the flour and salt (2 teaspoons). Create a well in the center. Add the eggs and milk. Using a sturdy spoon or your hands, gradually incorporate the dry ingredients into the wet ingredients until a smooth, pliable dough forms. (Prep time: 10 minutes)

Recipe View 15 mins Shape the Fleischkuechle: Lightly flour a clean work surface. Divide the dough into manageable portions. Roll each portion out to about 1/4 inch thickness. Cut out circles using a cookie cutter or the rim of a glass (approximately 3-4 inches in diameter). (Prep time: 15 minutes)

Recipe View 20 mins Assemble the Dumplings: Form the beef mixture into small, golf ball-sized balls. Place one beef ball onto the center of each dough circle. Fold one half of the circle over the beef, creating a half-moon shape. Seal the edges tightly by pressing firmly with your fingers or using the tines of a fork. Ensure there are no gaps to prevent filling from escaping during frying. (Prep time: 20 minutes)

Recipe View 14 mins Deep Fry the Fleischkuechle: Heat the oil in a deep fryer or a large, deep skillet to 365 degrees F (185 degrees C). Carefully place the Fleischkuechle into the hot oil, ensuring not to overcrowd the fryer. Fry until golden brown and cooked through, about 5-7 minutes per side, turning once. (Cook time: 10-14 minutes per batch)

Recipe View 5 mins Drain and Serve: Remove the fried Fleischkuechle from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve hot and enjoy! (Prep time: 5 minutes)