Korean cheese dog in an air fryer

Beat room temperature egg

Combine it with sugar and instant dry yeast

Add both flours, salt, and warm water. Mix it all well to make dough. 

Let the dough sit at room temperature for at least 1 hour until the it rises. 

Meanwhile, cut the potato in small cubes and parboil with some salt so it is partially cooked. When potatoes cool down, mix them with 1 ½  tablespoons of cornstarch.  

Let’s assemble our cheese dogs: set hot dog and mozzarella cheese on the wooden stick.Wrap the dough around it, try to apply an even layer about ⅛ of the inch. Using your hands wrap the potatoes around the dough, potatoes should stick well to the dough. And finally generously cover the hot dog with bread crumbs and it is ready to fry. 

I experimented with air frying temperatures and got the best results at 370°F for 10-12 min. Each air fryer is different, so check in the process to make sure it is not over done. Remember to spray some oil on all sides before frying.

It goes well with cinnamon sugar, mustard, sriracha or ketchup.