Directions: |
Directions:Heat oil for deep frying
Dough- combine cream, water salt and flour until a stiff dough and not sticky so you can roll out the dough. take a small amount of the dough and roll in a circle thin until about the size of a apple turnover. take a little bit of hamburger about the size of a small meatball flatten out and place on one half of the dough. take and fold the other side of the dough over and lightly wet the edge of the half circle and using a fork pinch the edges together making sure there are no openings.
Fry in deep fat oil until golden brown or done.
--If you put to thick of hamburger in there the outside will get done, but, not the inside. So, you will want to flatten the hamburger as flat as you can, that's work great!
--Some also fry the hamburger somewhat before placing into the dough.
--You can try which way works best for you!
--When you roll out the dough, I don't like it too thick, I like it thiner, each to their own though. And make sure after you place the hamburger into the dough that you pinch the edges all around so as to have all closed up before deep frying. Deep fryer should be around 350 degrees or so, each is different!
This is great to be served with ketchup. |
Personal
Notes: |
Personal
Notes: This is a great German dish, growing up we had this a lot! My dad is German, but, we didn't know many German dishes since his mom passed away at a young age.
The spelling of this dish is spelled different ways, I chose to spell it like it sounds! :)
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This recipe for Fliech-Kechle is from