Let’s Make Pumpkin Garlic Cheese Bites
This garlicy cheese pull will blow your mind. Its white girl pumpkin season, so I adapted a traditional dumping recipe to make it become something that white people, especially white girls, would enjoy.
There are two types of rice flours used in this recipe, Glutinous Rice Flour and Regular Rice Flour. Glutinous Rice Flour is used to make mochi and will create a more chewy and mochi like texture. Regular Rice Flour will give it a more stiff texture. Adjust the ratio of the rice flours used to get the desired texture. Just add enough so that the dough becomes tacky but stiff enough to hold its shape during shallow frying.
When frying, gently lay them in the oil. Don’t dip your finger it the HOT oil. I did that and now I have a weird callus on my finger that got fried for 5 seconds. Definitely would not recommend.
Update: Good news, the callus fell off by itself. Well, actually….that’s a like. I sorta scraped and peeled it off with a butter knife. It didn’t hurt or anything, it was just peeling weird skin off.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Garlic Pumpkin Cheese Bites
Ingredients
- 1 C Pumpkin Puree
- ½ Tsp Salt
- ¾ C Rice Flour (May need to add more)
- ½ Cup Glutinous Rice Flour
- 3 Tbsp Garlic (Grated or Minced)
- 2 Tbsp Black Pepper
- 16 oz Mozzarella and/or Parmesan or other Cheeses (Cut into Slices or Cubes)
- a little Salt (For Stuffing)
Instructions
- Mix Pumpkin Puree, Rice Flour, Salt, and Glutinous Rice Flour in a bowl. The texture of the dough should be tacky but stiff enough to hold its shape. You may need to add more Glutinous Rice Flour or plain Rice Flour based on differing moisture levels.
- Take about 1-2 Tbsp of the dough, roll it into a ball, and indent it. In the indent, stuff it with Garlic, Black Pepper, a little Salt, and Cheese. Wrap the dough around the filling, roll it into a ball, and flatten slightly. Place the flatten ones on parchment paper squares or parchment paper squares.
- In a medium high heat pan with a lot of oil, shallow fry the flatten Dough balls until it is golden brown on each side. About 3-7 minutes per side, depending on how much dough was used.
Notes
In-Depth Recipe
Garlic Pumpkin Cheese Bites
- Mix Pumpkin Puree, Rice Flour, Salt, and Glutinous Rice Flour in a bowl. Increase the ratio of Glutinous Rice Flour for a more chewy and mochi like texture. Increase the ratio of regular Rice flour for a more stiff texture. The texture of the dough should be tacky but stiff enough to hold its shape. You may need to add more Glutinous Rice Flour or regular Rice Flour based on differing moisture levels of the environment and brand of pumpkin puree use.
2.Take about 1-2 Tbsp of the dough, roll it into a ball, and indent it. In the indent, stuff it with Garlic, Black Pepper, Salt, and Cheese. I prefer to use a blend of Mozzarella and Parmesan, but any type of cheese can be used. The Mozzarella gives it the cheese pull. Wrap the dough around the filling, roll it into a ball, and flatten slightly. The more dough used makes it easier to wrap, but will take longer to cook. Place the flatten ones on parchment paper squares or parchment paper squares Gloves can be used within shaping, but they aren’t completely necessary. I found that just using my hands was better than gloves in some aspects..
3.In a medium high heat pan with a lot of oil, shallow fry the flatten Dough balls until it is golden brown on each side. About 3-7 minutes per side, depending on how much dough was used. Cook the rest of them, and store by cooking all of them, letting them cool completely, freezing them individually, then putting them in a container. Reheat by baking or air frying at 200F for about 10-15 minutes, keep an eye out on it so that they don’t burn
Food Porn:
