Korean Mozzarella Cheese Balls
Filled with ooey-gooey cheese inside with a crispy, chewy crust, these Korean fried mozzarella cheese balls are irresistibly delicious! Follow my recipe with tips and guidance to learn how to make Korean cheese balls at home.
Ingredients
- 100 g glutinous rice flour
- 25 g plain flour
- 70 ml warm water
- 15 g butter at room temperature
- 1 tbsp sugar
- ⅛ tsp baking powder
- ¼ tsp salt
- mozzarella cheese cut into cubes
Instructions
- In a large mixer bowl, mix together glutinous rice flour, plain flour, sugar, and salt.
- Add in warm water and mix the ingredients using a spatula until it gets crumbly.
- Add in butter and gently knead the dough until you get a smooth and clay-like texture.
- Cover the mixer bowl with cling film and let the dough rest for 30 minutes.
- Divide the dough into 10 equal pieces.
- Working on one piece at a time, use your thumb to gently press the dough and push out from the centre. Wrap the mochi dough around a mozzarella cheese cube.
- Roll the dough into balls.
- In a pot, heat the oil to 180°C and transfer the dough balls into the pot.
- Fry the balls for about 10-15 minutes until golden brown, constantly flipping and moving the balls around to cook them evenly.
- Remove the cheese balls from the pot and let the oil drain on a wire rack before serving.
Video
Notes
- Be sure to monitor the oil temperature when cooking. An oil temperature that is too low will result in greasy cheese balls. If the oil temperature is too high, you may risk burning the crusts while the balls are still undercooked inside.
- Deep-fry the balls in a few batches to ensure there's enough space for the balls to move around. Otherwise, they might stick to each other.