Korean Corndogs
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Korean Corndogs

Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 8 Wieners or Sausages

  • 8 Slices of cheese (optional)

  • 1 & 3/4 cups of Flour

  • 240 ml Warm Water

  • I Packet of Active Dry Yeast

  • 2 TBSP Granulated Sugar

  • 1/2 TSP Salt

  • 1/4 cup Corn Starch

Directions

  • Add Sugar and Yeast to Warm Water. Set aside until yeast is dissolved and foamy
  • Mix Flour and Salt in a bowl
  • Add Yeast Water and stir until mixed smooth
  • Set aside for one hour on counter or in fridge overnight
  • Skewer the wieners on a chopstick or popcicle stick. (Might be easier to halve the wieners)
  • Wrap cheese around the wiener (optional)/ Perhaps set in fridge for cheese to set.
  • Using a chopstick, wrap some dough around the wiener. You may need scissors to cut it away. This dough is sticky!
  • If desired, roll the corndog in crushed ramen noodles or busted up frozen fries, for extra mouth-ripping.
  • Deep fry in oil at 300 until fully cooked.
  • Serve immediately.

Notes