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Korean Cheese Balls

Catherine
These Korean Cheese Balls are crispy and chewy on the outside, cheesy on the inside.
5 from 2 votes
Course Appetizer
Cuisine American, Korean
Servings 4 people

Ingredients
  

Dough

  • 1 cup glutenous rice flour
  • 2 tbsp all-purpose flour
  • ¼ tsp baking powder
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 1 tbsp unsalted butter softened
  • cup hot water add more water 1 tbsp if necessary

Filling

  • 12 pieces mozzarella cheese cubed into 2cm pieces

Instructions
 

Dough

  • Add the dry ingredients in a bowl, whisk them together.
  • Add softened butter and hot water, mix with spatula until shaggy dough is formed.
  • Kneed dough with your hands until smooth, add more water, 1 tbsp at a time, if necessary.

Forming

  • Roll dough into a long log and divide into 12 pieces.
  • Roll a dough piece into sphere, then flatten it between your palms
  • Place a cheese cube into the middle of the dough, wrapping it until the cheese is covered up.
  • Roll dough back into sphere.
  • Repeat steps 1-4 until all pieces are used

Frying

  • Fill a large pot halfway up with vegetable oil, heating it up on medium to 300°F (150°C)
  • Gently place the cheese balls into oil, letting it cook for 5-6 mins or until crispy, golden brown
  • Transfer the cheese balls to a wire rack to cool and serve immediately!

Video

Notes

This recipe makes 12 cheese balls.
Keywords cheese, cheese balls, mochi