Fleischkuekle

Fleischkuekle is a type of meat pie made with flat bread, similar to a Cornish pasty, or Russian chebureki. The dish is traditional Volga Deutsch/Germans from Russia recipe, and through immigration became an addition to the Cuisine of North Dakota. It is also spelled Fleischkuechle. This dish is also popular among the many German-Prussian immigrant based families of South Dakota.

This dish is a local favorite. Primarily made in the Beulah, Bismarck, Hazen, and Zap (B-H-Z) and close surrounding areas, it has gained popularity in just the last 15 years in areas around the state such as Fargo. Some restaurants in Fargo serve this dish with gravy, which is not popular in the B-H-Z areas, where pickles and ketchup are usually the only other condiments on the table. Some people opt for a slice of cheese, but this is not traditional either. It is advised that the hot grease inside the Fleishkuekle is drained before eating.

Recipe:

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 for frying too, but Canola oil is best.)

Preparation of the dough:

Bring the milk and lard in a sauce pan to a boil. Take off the stove and cool. Add the salt, pepper and sugar, and then stir in the flour.

Let the dough sit for an hour

Preparation of the filling:

Combine all the ingredients together and let sit for an hour.

To assemble:

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 pan or deep fryer.

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.

Use sour cream instead of milk in the dough. This substitution is common.

External links

• The New Pioneers - Prairie Public