Fleischkuechle - Rachel Wipf Haisch's Recipe
Maudeen Wachsmith, e-mail message to Michael Miller.
This is my favorite German dish. I just love going to North Dakota
because so many restaurants have it on the menu.
1 tsp sugar
1 tsp. sour cream
1 1/2 c. buttermilk
1 tsp. baking powder
1 tsp. baking soda
5 1/2 C. flour
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 dry in lard for two minutes
on each side.
This freezes well. To cook frozen Fleischkuechle, heat for 20
minutes in slow oven.
to use any images from the GRHC website may be requested
by contacting Michael