I lived in hazen in 1978-1979. I was a sophmore in high school then. I miss fleischkuekla.
I am from Ft. Clark North Dakota.. off Highway 200...I grew up with fleischkuekle... Its an awesome holsome food. I turned my kids onto them one year when we were home visiting. They love them.
I made some today as a matter of fact.... They are awaiting to be deepfried. I sure hope they taste good. I should have tested my meat first by doing the patty, but did not think of it at the time. So next time.
I had never heard of this til the other day. My family & Iwent to Minot, ND this past weekend and stopped at Kroll's diner for lunch. It is one of my kids' favorite places to eat when we go to Minot. Anyway, I decided to try something different and Fleischkuekle was on the menu. The waitress said it was good so opted to give it a try. German cuisine has always been one of my favorites. although I had nothing to compare to, this dish was without a doubt, AWESOME. That is how I came across your post- looking for the recipe to make at home. So if you ever want to give it a try, go to KROLL'S on the highway.
this lloks like the sane recipe my mom taught me. I also grew up in ND Hazen, Garrison, Bismark, and Jamestown. My father was norm and raised in New Town. We also made krumkaka and knoephla soup sered with warm lefsa!
I ived in Hazen spring 1973-christmas 1974 was in Mrs. Orestor's (spelling?) 6th grade and her 4-H club. My dad worked for Dave's TV repair and ,my mom at the Schooner restaurant.. I miss ND very much.
My family loves fleisch keukle and we make them a few times a year. We are from Jamestown/Minot but all live in California now. Here is the recipe we use, notice we cook the hamburger before it goes into the dough.
Fleisch Kuechle by Sandy Norton Sielig
1 ½ lbs. hamburger
1 medium onion chopped finely
3 beaten eggs
1 cup cream or half and half
1 ½ tablespoons lard
1 ½ tablespoons butter.
3 cups flour
1 teaspoon baking powder
2 teaspoons salt. (portioned)
½ tsp. black pepper
Oil for fying
Brown about 1 ½ lbs hamburger with chopped onion, 1 ½ tsp. salt and pepper. Drain well and cool.
Mix together 3 beaten eggs and 1 cup cream or half and half with 1 ½ Tbsp.. each lard and butter (room temp) .Stir together about 3 cups flour with 1 tsp. baking powder and ½ tsp. salt. Mix together with cream mixture. Add flour until dough has a soft, sticky feel.
Heat oil to 375.
Roll out dough on floured surface - knead in flour as needed. (I use about 2 cups of dough at a time). Cut into squares - place about a Tblspn. Of meat onto square - fold over and seal edges by pinching together. Brush off any excess flour.
Deep fry about 4 at a time until golden brown - about 2 minutes per side. Drain and cool on a rack.
These freeze well and are good warm or cold.
I had to say hello...I was searching for fleischkuekla recipes and came across your comment. My grandmother always made these for us. She lived in Stanton ND and I miss it too. Gonna make it for my dad's 79th bday on Sunday. By the way, did you know Tyrell McBain? I was working with him recently and got to know him quite well. Sad, Sad, Sad. I also know his mother...we graduated from Pembina a couple years apart. RIP!
© RDA Enthusiast Brands, LLC 2015