Ingredients:

  • 3 blocks low-moisture mozzarella cheese (cut into 3-inch sticks)
  • 3 all-beef hot dogs (cut in half)
  • 6 sturdy wooden skewers or disposable chopsticks
  • 160g bread flour or all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp fine sea salt
  • 1 tsp instant dry yeast
  • 120ml warm water (105°F)
  • 1 large egg (room temperature)
  • 2 cups panko breadcrumbs
  • 1 liter rice bran oil (for frying)
  • 1 tbsp extra granulated sugar (for dusting)

Instructions:

  1. Thread half a hot dog onto each skewer, followed by a 3 inch block of mozzarella. Push them down so they are secure and there's no gap between the meat and cheese. Place these on a tray in the freezer while you prep the dough.
  2. Whisk 160g flour, 2 tbsp sugar, and 0.5 tsp salt in a bowl. In a separate jar, mix 120ml warm water (105°F) with 1 tsp yeast. Pour the yeast water and 1 egg into the flour and stir until a very thick, sticky dough forms. Let it sit in a warm spot for 1 hours until doubled in size and bubbly.
  3. Transfer the risen dough to a tall glass. Take a cold skewer and dip it straight down, twirling it as you pull it out to wrap the dough around the cheese and meat. Note: Work quickly so the dough doesn't slide.
  4. Immediately roll the dough covered skewer in 2 cups panko breadcrumbs. Use your hands to gently press the crumbs into the dough so every inch is covered. Note: This panko layer is what gives that signature shatter crisp texture.
  5. Heat 1 liter oil to 350°F. Carefully lower 2 skewers at a time into the oil. Fry for 5 minutes until the exterior is deep golden and crackling.
  6. Remove the skewers and let them drain on a wire rack for 1 minute. While still hot, roll them in the extra 1 tbsp sugar. This might sound weird, but it's the authentic way to enjoy this recipe with mozzarella cheese!