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Korean Cheese Balls
Catherine
These Korean Cheese Balls are crispy and chewy on the outside, cheesy on the inside.
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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
⅓
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