Fleischkuechle is a traditional German-Russian dish that features seasoned ground beef patties encased in a crispy, golden dough, then fried to perfection. This hearty and comforting dish is popular in the Midwest, particularly among communities with German-Russian heritage. The name “Fleischkuechle” translates to “meat pie,” and it combines the satisfying flavors of juicy, spiced beef with the crunch of a flaky, homemade dough. Perfect for family meals or gatherings, Fleischkuechle is a versatile dish that can be enjoyed hot as a main course, accompanied by sides like mashed potatoes or sauerkraut, or even served cold as a savory snack. With its delightful combination of textures and flavors, Fleischkuechle is a comforting, nostalgic dish that brings a taste of tradition to the table.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup water
- 1 large egg
- 2 tbsp vegetable oil (plus more for frying)
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp ground allspice (optional, for extra flavor)
- 1 large egg
Instructions:
- Make the Dough:
- In a medium bowl, combine the flour and salt. In a separate bowl, whisk together the milk, water, egg, and vegetable oil. Gradually add the wet ingredients to the flour mixture, stirring until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover the dough with a clean towel and let it rest for 30 minutes.
- Prepare the Filling:
- In a large bowl, combine the ground beef, chopped onion, minced garlic, salt, black pepper, paprika, and ground allspice (if using). Mix well to evenly distribute the seasonings. Add the egg and mix again until fully incorporated.
- Assemble the Fleischkuechle:
- Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten into a circle about 6 inches in diameter. Place a heaping tablespoon of the meat mixture in the center of each dough circle. Fold the dough over the filling, sealing the edges by pressing firmly with your fingers or a fork.
- Heat the Oil:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot but not smoking.
- Fry the Fleischkuechle:
- Carefully place the Fleischkuechle in the hot oil, a few at a time, and fry for 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels to remove excess oil.
- Serve:
- Serve the Fleischkuechle hot, with your choice of side dishes such as mashed potatoes, sauerkraut, or a fresh green salad. They can also be enjoyed with a dollop of sour cream or a tangy mustard sauce.
Fleischkuechle is a comforting and delicious dish that combines the savory flavors of seasoned beef with the satisfying crunch of fried dough. Whether served as a hearty main course or as a tasty snack, this traditional German-Russian recipe brings warmth and nostalgia to any meal.
