Fleischkuechle

Shawn's family has an ethnic food, fleischkuechle, which I have learned to make from her mother's recipe. Every so often, we get together with her brothers and our nephew and we do this kind of assembly-line massive production of fleischkuechle. Other times, when we run out of our freezer supply, we bust out and make a "small" batch on our own.

Here's what a small batch's production looks like:

Pre-production stage.
Shawn makes the insides which are basically hamburger, onions and some spices. I make the dough. She puts them together in these half-moon shapes:



Second stage: The deep fat fryer.
This is the part that actually takes the longest. They need a lot of frying to make sure that the meat inside is thoroughly cooked, and at most I can only get four in our little home fryer.



Final stage. Ready to eat.
The best part of these beauties is that sometimes when you bite into them a huge drool of grease comes dribbling down your chin, super-hot, but super-tasty. We have been known to try to suck all the grease out.



I'm now actually very tired. Today was a lot of rolling and frying. Shawn and I had a lovely time chatting and hanging out, though now I can barely string three words together.