Fleisch kuechle

I honestly don't know, but the best I've ever had was at the Sunlac in in Lakota. Friggin delicious...

   You need to talk to a person of german descent

 My mouth is watering

Don't have in memorized, but when I go home for lunch will look up my aunts which is amazing. I know one thing you can do is make extra and freeze them for another day. This would go well with my grandmothers kneophla soup and pretty much anything else she makes. Gotta love grandmas cooking.

Hell ya get them receipes out on FB.  I have not had one for a long time and the Golden Fleischkuechle in the store are way to expensive for me.  I would love to make a batch for the Super Bowl!!

If you didn't use the recipe from the New Leipzig cookbook, to include fry them in lard, you have not had good kuechla EVER!!  ANYWHERE!!

 Have a strong german background, I'll get grandmas recipe. However, Im still a huge fan of the Golden Fleish. that come out of stanton, they simply cannot be beat. I buy a big box about once every few months.

I am a German from Russia. Enjoy.

Dough Ingredients
1 egg
1 tsp sugar
1 tsp. sour cream
1 1/2 c. buttermilk
1 tsp. baking powder
1 tsp. baking soda
dash salt
5 1/2 C. flour

Filling ingredients
2# lean ground beef
1/2 c bread crumbs
warm water to moisten
1 T minced onion
salt and peper to taste

Make dough as soft as you can and still be able to handle it. Let it set for at least one-half hour. You may save some dough to be used the next day. Mix filling ingredients so it sticks together. Cut dough into 3x3 inch squares. Add 1 T fillin got each square. Moisten or pinch tight to seal. Deep fry in lard for two minutes on each side.

Duckslayer100 Said:
I honestly don't know, but the best I've ever had was at the Sunlac in in Lakota. Friggin delicious...

Don't know if it will get posted on here or not, but I just called the guy that can get that recipe on here if it is available. Keep your fingers crossed. And by the way I have never eaten one or know what it is.

all this talk about Fleisch kuechle is making me real hungry for some!! I wonder how ground venison/pork would work..... might have to try that

ditto.

Go down there to the Octoberfest to taste some of the best german food in the area!!

by the way, we just made a triple batch of KRUNZA last week.  GIVE that a look too while your mouth is watering...........................................................

 

huntrut Said:
If you didn't use the recipe from the New Leipzig cookbook, to include fry them in lard, you have not had good kuechla EVER!!  ANYWHERE!!

 i have the octoberfest cookbook circa 1976 right here; will print the recipe as soon as I can get the wife to type it for me!!!!!!!!!!!!!!!!long instructions!!

skoalongcut Said:
I am a German from Russia. Enjoy.

Wouldn't that make you Russian?  If not, then I'm a German from America.

mod1220ga Said:

skoalongcut Said:
I am a German from Russia. Enjoy.

Wouldn't that make you Russian?  If not, then I'm a German from America.

Wouldn't that make you American? ; ) If not, then I'm American (born here) from America. ; ) Sorry, couldn't resist.

This thread is death to a near pure German on a diet.

 filling recipe:

2 lbs. hamburger
1/2 medium onion; minced
1/2 cup cream
salt and pepper to taste
garlic juice (recipe below).

dough recipe:

6 cups flour sifted
3 tsp. baking powder
2 eggs slightly beaten
1 cup cream
1 cup milk (to make soft dough)

Sift flour, add salt and baking powder.   Blend (with your hands) in eggs, add cream and milk.  Knead dough until smooth, let set about 1 hour before rolling on slightly floured surface.  Divide dough into 4 dough balls, roll quite thin and cut into 5 inch squares, moisten edges with water to insure a good "seal".   Place a heaping teaspoon of hamburger mix on one half of the square of dough, fold the other half over and seal.   I press each kuechla between the palms of my hands (to get out any air) then pinch the edges firmly.  IF THEY ARE NOT PROPERLY SEALED, THEY WILL OPEN DURING FRYING, CAUSING QUITE A SPATTERING.   Deep fry at 375 degree F about 2 minutes on each side.  

Make your own garlic juice for the hamburger mixture by dicing one toe of garlic and tamping it slightly with the butt of a butcher knife, add 2 tsp. warm water, let set for a few minutes to flavor the water, add JUST the juice to your hamburger mixture.  Allow hamburger mixture to set for a while after all the ingredients are added so the seasonings blend thoroughly.

Unfried kuechla may be frozen.  if frozen, do not thaw, fry while frozen, you will need to fry the frozen kuechla just a bit longer.  

I also freeze the fried kuechla, heat in "slow" oven about 20 minutes.   

Recipe from Darlene Bader
Octoberfest Cookbook, 2nd edition 1976
Immanuel Lutheran Church
New Leipzig ND

German calzones!

Thanks a lot   I kept thinking about it so I have been up since 3 making enough for 3-4 months.  .   I sometimes put shredded cheese in before it is folded Good thing I butchered a pig and kept all the lard   dark golden brown  the freeze.  Sometimes wrap in foil and take them fishing and set them on the intake manifold and when you get there they are ready to eat about the best lundh there is for fishing
Pizza crust works if you are in a pinch ground beef, chopped celery, onions, garlic, and little pork sausage  shredded cheese and chopped habnaro(small amount) fold it over get the air out deep fry about 3-4 minutes (pizza dough takes longer) each side. serve with salsa and Budweiser   Do not consume more than 12 per  4 hrs because it may effect fishing ability

dough takes 1 cup cream 2 cups milk 1T.salt 6 cups flour
2T.oil I always heat the milk cream and oil in the microwave till just a
little warm not hot mix all together then let dough rest for at least
30min.mix
3lbsof hamb. I use maybe a half lb. or a little more of pork but
you dont have to can use just beef 1 med onion chopped 1T.salt 2tsp.pepper
can use a little garlic salt or powder if you like.this makes about 18.
the dough maybe a little soft so use more flour when rolling good luck.you
know how to deep fry oh and I usualy take a fork and poke a few holes on
one side of the flieskekla after you roll it.

this is from my aunt, enjoy.