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| The Creamy Cheese Balls (Chinese) Recipe |
Introduction
I first encountered these delightful cheese enhances with a fried shell at a café in Shanghai that served these with a bit of soy sauce and honey. It had melted sesame seeds sprinkled on top and was served very warm. These appetizers aren’t traditional cheese balls. They represent the playful essence of modernized traditional Chinese street and tea house snacks.
These Creamy Cheese Balls (Chinese) are very easy to prepare. They are perfect for week day entertaining or for a movie night. These creamy balls are crunchy on the outside and soft on the inside with hints of Chinese flavors in the pantry. Read the instructions below to know how to make Creamy Cheese Balls (Chinese).
Ingredients
-This recipe serves about 18-22 bites. The measurements are simple enough to estimate for home cooks.
-300 g cream cheese with moisture, cut into cubes and kept on ice
-150 g small cubes of soft cheese which melts easily, like mozzarella or processed cheese
-1 tablespoon light soy sauce
-1 teaspoon honey (or maltose) (for optional glazing)
-1 teaspoon powdered ginger (for optional subtle warmth)
-1/2 teaspoon 5 spice powder or 5 g of white ground pepper (optional)
-100 g panko breadcrumbs
-50 g all-purpose flour
-2 large beaten eggs
-Any Neutral Oil (Vegetable Oil, Canola Oil or Peanut Oil) - 500 ml (2 cups) for shallow frying
-1 tablespoon (or 9 grams) untoasted sesame seeds for decorative
-2 tablespoons or 6 grams chopped onions or chives for decorative
-2 tablespoons (30 ml) sweet soy sauce with 1 teaspoon (5 ml) and soy sauce for optional dipping sauce
Preparation Steps
-Combine the ingredients for the filling by folding the cream and melting cheese with soy sauce, honey and optional ginger or five-spice. Chill for 15-20 minutes and it’ll be easier to shape.
-Using lightly floured hands or spoons, scoop of the mixture and mold it into tight balls.
-Put the cookies back onto the baking tray lined with parchment paper. Put them back in the freezer for another ten minutes to set their shape.
-The 3-step breading stations consists of: a bowl of flour, a bowl with beaten eggs, and a bowl with panko. If extra crunch is desired, press and roll the balls in the panko twice (flour, egg, 1st panko roll, egg, and then 2nd panko roll).
-Pour 1 to 1.5 cm of oil into t a deep skillet, and, while slowly rising the temperate to medium high (which should be 170-180 degrees Celsius, or 340-355 degrees Fahrenheit), test the oil by dropping a panko crumb into it. If it slowly sizzles and browns, the oil is ready.
-Cook balls in batches, and be careful not to put too many in at a time, as the pan can become crowded. Turn the balls for even browning. Cook for 2 to 3 minutes, and repeat for all the batches until golden! Using a slotted spoon, take the balls out and lay them on paper towels to cool.
-If a glaze is desired, while the balls are still warm, toss or glaze with the soy-honey mix. After the glaze is applied, sprinkle lightly with toasted sesame seeds and scallions. They can be served immediately with dipping sauce as well.
Tips & Variations
-For an Authentic Creamy Cheese Balls (Chinese) touch, use a small amount of fermented bean paste (doubanjiang) mixed into the cheese for a deeper umami note—start with 1/2 teaspoon. It’s a modern twist rather than a historic classic.
-The Easier Creamy Cheese Balls (Chinese) version includes baking rather than frying. Spray the ball with oil and bake at 200 for 10-12 minute, flipping halfway.
-Swap fillings and add in finely diced and cooked Minced chicken meat, scallions, or corn for a texture boost. To keep it vegetarian, keep the soy and spices, and leave the meat out.
-To keep the cheese in, chill the cheese balls before breading. This allows for a defender coating of panko which gives the best crunch and melt-proofing.
-To help balance the richness, serve with pickled cucumbers or a light Asian slaw.
Closing
Creamy Cheese Balls (Chinese) standout and show how creativity in the kitchen can yield new, exciting and favorable results. They are also in the middle of a snack and new world fusion. They are somewhat rich with a comforting cheese melt, and also easy to share. Add into the mix a touch of Chinese flavors, and you have won the snack game.
Did you know that's in the case of China, cheese has not been a well accepted aspect of their cuisine? However, in this era of globalization, melting cheesed has been accepted in a variety of innovative ways even in fast casual restaurants and cafes around the globe. Please try dish and share with family and friends and be ready to come back to try some more international recipes. I would also happily share a suggestion for a tea to compliment these for your next gathering.