Most of us eat it with ketchup. You probably won't be satisfied with your result the first time you try this (unless you're an EXTREMELY talented cook). But just try again...in the case of fleischkuekla, practice really does make perfect! Hope this is helpful to you! Don't get discouraged--the first time I tried to make it myself it was a disaster! But I've gotten much better!
Ingredients
- Dough: Approximately 3 cups flour to 1 cup water to 1 tsp salt (variable on the amount of fleischkuekla desired...) Some people throw an egg in there too...Dough should be malleable--not too sicky, not too dry.
- Meat: Ground beef (1 lb will make approximately 3-4 fleischkueklas), very very finely chopped onion, garlic, salt, and pepper (the amount of these really vary from recipe to recipe based on individual tastes--sometimes paprika is included in the meat mixture). You'll also need a beaten egg.
Directions
What I like to do is shape the meat mixture into thin patties (as thin as you can get them without the patties falling apart) about the length of your hand (maybe a little longer if you have short hands). Then take the dough, wet your hands, and seperate it into chunks--eyeball the amount--whatever you think you'll need to surround the meat with (this takes practice and experimentation). Roll out the dough chunk into a circle with a wet rolling pin getting it as thin as possible without tearing it. The circle of dough should be at least twice as wide and a little longer than your meat patty. Take the patty, coated with egg, and place on one half of the dough circle. Fold the other half of the dough circle over the top of the pattie and pinch the open edges closed. *Note: the dough should not be pulled tightly over the meat patty...the meat needs room to "breath" in the vat of oil you're about to dip it in. Again, experiment.* Next, take a fork and punch just a few tiny holes around the pocket so that the oil can be sure to cook the meat in addition to the dough.
Fry daddy or frying pan, it's really your choice, but fry the thing between low and medium heat...when it's done, the dough should have turned a rich amber gold.
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Submitted 7/14/07.
Source: My Heritage!!!
Submitted By: J S
Fleischkuekla