Korean Sweet Chili Cheese Balls
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Glutinous rice dough is wrapped around mozzarella and fried, with sweet chili sauce on the side.
Read more
The shell is thin and crisp, and past a chewy layer the cheese pulls into long strands.
Ingredients
Instructions
- 1
Mix 180 g glutinous rice flour, 0.5 teaspoon baking powder, and 1 tablespoon sugar.
Reserve 1 tablespoon from the measured 130 ml milk, then add the rest in portions until a soft dough forms.
- 2
Only if the dough cracks, add the reserved milk a little at a time until it feels slightly tacky.
Cover it and rest for 5 minutes so it does not dry out.
- 3
Cut the 140 g mozzarella into small cubes and pat off any surface moisture if needed.
Divide the dough into 20 g portions, then flatten each piece into a small round before filling.
- 4
Place a cheese cube in the center and pull the dough up to cover it completely.
Pinch the seam firmly closed, then roll the piece into a smooth ball so melted cheese cannot leak into the oil.
- 5
Heat 700 ml frying oil to 160C and keep the heat at medium low so the crust does not brown too fast.
Add the balls and gently turn them with chopsticks for 4-5 minutes.
- 6
When the outside is evenly puffed and pale golden, lift the balls out and drain off excess oil.
Let them stand for 1 minute so the melted cheese settles, then serve with 4 tablespoons sweet chili sauce.
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