Fleischkuekle Breakfast

Make the dough: In a large bowl, combine flour and salt. Make a well in the center. Add warm water, egg, and oil. Mix until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and let rest for 30 minutes.

Prepare the filling: In a bowl, combine the ground beef, diced onion, salt, pepper, and garlic powder. Mix well with your hands until everything is evenly distributed. The meat should be raw for filling.

Roll the dough: Divide the dough into 6 equal portions. On a floured surface, roll each portion into a thin circle, about 8-9 inches in diameter. The thinner the better - you should almost be able to see through it.

Fill and shape: Place about 1/3 cup of the meat mixture on one half of each dough circle, leaving a 1/2 inch border. Fold the other half over and press the edges firmly to seal. Crimp with a fork for a decorative edge.

Fry the fleischkuekle: Heat 1-2 inches of vegetable oil in a deep skillet or pot to 350°F. Carefully place 1-2 fleischkuekle in the oil. Fry for 4-5 minutes per side until deep golden brown and the meat is cooked through.

Drain and keep warm: Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F oven while you fry the rest and prepare the accompaniments.

Make the country gravy: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Cook, stirring constantly, until thickened. Season with salt and pepper.

Fry the eggs: In a skillet with butter, fry eggs to your preferred doneness. Sunny-side up or over-easy work best for this dish.

Serve North Dakota style: Place a fleischkuekle on each plate. Top with a fried egg and ladle country gravy over everything. Serve with hash browns or home fries on the side.