Korean Half-Sausage, Half-Mozzarella Cheese Hot Dogs (4 Pieces)

In a large bowl, mix 250 mL lukewarm water, 2 tbsp sugar, 1 tsp salt, and 1 tsp yeast. Stir in 1 3/4 cups wheat flour and 1/4 cup glutinous rice flour to form a sticky, smooth batter.

Cover and let rise at room temperature about 1 hour until roughly doubled, then stir lightly. Do not taste raw flour batter.

Cut 2 fully cooked sausages in half to make 4 sausage pieces. Cut block mozzarella into four pieces, about 2 × 6 cm each. Thread one sausage half and one cheese piece onto each of four sturdy wooden skewers, then pat dry.

Dust the skewers with flour, coat evenly in risen batter and press on panko. Keep the cheese completely covered to reduce leaking.

Heat oil in a deep pan to about 175°C using a thermometer. Keep water away from hot oil. Carefully fry one or two skewers at a time for about 4 minutes, turning until golden, and cook longer if the dough is still wet inside.

Remove with tongs, drain, and let the very hot cheese cool briefly before eating. Serve with optional ketchup and mustard. Refrigerate leftovers within 2 hours.