Unique Cucumber Hot Dogs: A Surprising Twist!
An Unexpected Delight! Hot Dogs Made with Whole Cucumbers Instead of Sausages
I was intrigued and a little skeptical when I heard about this shocking hot dog that supposedly launched at a famous hot dog chain – a hot dog made with a whole cucumber! I thought it sounded rather unappetizing, but to my surprise, it was unexpectedly delicious! It tasted like a delightful croquette, packed generously with cucumber. This recipe offers a unique and delightful flavor experience, combining the refreshing crunch of cucumber with the chewy texture of hot dog dough and the richness of melted cheese. Perfect for a fun snack for kids or for anyone looking to explore a truly unconventional culinary creation!
Main Ingredients- 5 mini cucumbers
- 8 slices of processed cheese
- 2 cups breadcrumbs (paper cup measurement)
- 1 egg
- Plenty of frying oil
Hot Dog Dough Ingredients- 1 packet of glutinous rice hotteok mix or regular hotteok mix
- 250ml warm water
- 1 packet yeast (omit if included in the hotteok mix)
- 1 packet of glutinous rice hotteok mix or regular hotteok mix
- 250ml warm water
- 1 packet yeast (omit if included in the hotteok mix)
Cooking Instructions
Step 1
First, let’s prepare the hot dog dough. In a bowl, combine the glutinous rice hotteok mix (or regular hotteok mix), the included yeast packet, and 250ml of warm water. Mix with a spatula or by hand to form a dough. Aim for a consistency that isn’t too sticky; kneading it like a scalded dough will enhance its chewy texture. Once the dough becomes smooth, let it rest for a while to proof.
Step 2
Next, prepare the cucumbers. Wash 5 mini cucumbers thoroughly, pat them dry, and then skewer each one with a wooden skewer. Inserting skewers will make handling the cucumbers much easier when you wrap them with dough and fry them.
Step 3
Take a portion of the proofed dough, about the size of an egg. Lightly dust your work surface with a bit of flour or breadcrumbs, and roll out the dough thinly. It’s important to roll it out to a size that can comfortably wrap the cheese and cucumber. Rolling it thinly helps prevent the dough from being undercooked or burning on the outside during frying.
Step 4
Now, let’s form the hot dog shape. Place one or two slices of cheese onto the thinly rolled-out dough. Then, position the skewered cucumber on top of the cheese. Carefully wrap the dough around the cheese and cucumber, ensuring it’s completely enclosed. Pinch the edges of the dough together securely to create the hot dog shape, making sure the filling won’t leak out.
Step 5
We’ll now coat the formed hot dogs. First, crack 1 egg into a bowl and whisk it to create an egg wash. Dip each hot dog into the egg wash, letting any excess drip off. Immediately after, coat the hot dog thoroughly with breadcrumbs. Coating them well with breadcrumbs is key to achieving a satisfyingly crispy texture after frying.
Step 6
Finally, it’s time to fry! Pour a generous amount of frying oil into a deep pan and preheat it to 170°C (340°F). Once the oil is at the right temperature, carefully add the breaded hot dogs one by one. Fry them until they are golden brown on all sides, which should take about 3-5 minutes. This will ensure the cheese inside melts and the dough is cooked through. Once beautifully fried, remove the cucumber hot dogs and place them on a paper towel-lined plate to drain any excess oil. Enjoy them warm for the best flavor and texture!
