cheeseentertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: yaling hou of flowie

by Grace Bonney

I think this week’s “Cheese Fry” submission by Yaling Hou of Flowie Style wins for the simplest and fewest ingredients we’ve ever posted here in the column, and probably ever will. Even if you’re scared of frying things, this is so easy, you can’t go wrong, really. Yaling mentioned that her husband, who is Japanese, says you can find this food in Japanese bars and he eats them simply sprinkled with salt, no dipping sauce required. I personally think of mustard or some spicy chutney whenever I think of cheeses. And while I am too “healthy” to eat cheese on even a semi-regular basis, I think if you’re going to eat or serve fried cheese, you may as well make it a night and have all those other things you know you shouldn’t eat too much of, but they taste so good you have to indulge every so often. Enhance your fried food free for all by varying the types of cheeses. –Kristina

About Yaling: Yaling Hou is the designer and the founder of the lifestyle design company, Flowie. Launched in 2007, Flowie designs and manufactures refreshing fabrics, bags, home accessories and other fashion accessories. Yaling Hou was born and raised in Taiwan. She currently lives in Redwood City, California, with her Japanese husband and their adorable Maltese dog. [Click Here for a Sneak Peek of Yaling’s home!]

CLICK HERE for the full recipe after the jump!


Cheese Fry


• 1 pack of Dumpling wraps

• 1 block of Monterey Jack cheese (or Mozzarella cheese)

Vegetable oil for deep-frying



Cut cheese into ½ inch thick, 2 ½ long sticks. Layer two dumpling wraps together. Dab water on the edge. Wrap a cheese stick inside two dumpling wraps. Heat oil to a hot temperature (356 to 374°F). Fry the wrapped cheese sticks for about 30~45 seconds until the wrap becomes golden brown and before cheese melts. Sprinkle a little salt over the cheese fries before serving. And, enjoy!

Note from Yaling: The particular type of dumpling wraps I use are thin so I use two wraps together. If the dumpling wraps you purchase are thicker, you may use just one layer. Also, the cheese doesn’t have to be Monterey Jack or Mozzarella cheese. Try different kinds to find the taste and texture you like.

Note from Kristina: If you are a first time fryer, please never ever ever leave hot oil unattended, not even for one second. Resist any and all temptations to be distracted! Since the frying is so quick, it should be easy to prepare all your wraps, heat the oil, fry right away and remove the oil from the heat. If a fire does occur, do not try to put it out with water. Cover it with a damp towel. (click here for an instructional frying video on youtube)

{photography by Kristina Gill, all porcelain by mud australia.}

Suggested For You


  • I’ve done something similar but wrapped the cheese in philo dough which works great too. Then I topped the stick with honey and chopped figs.

  • This sounds great (but very naughty). It must be regional because I’ve lived in Tokyo for 20 years and I have never seen anything like this on a menu here. Perhaps it’s more popular in places like Hokkaido where there is a lot of milk production. I can’t even find Monterey Jack cheese in regular markets!

  • Nice alternative to the batter-dipped/breaded fried cheese. I’m not above eating it as it’s not something on my everyday menu!

  • Gret recipe! I lived in Nagoya for a year and had fried cheese all the time. It was so delicious and a bit decadent. Oh, how I miss it!


  • My good friend and I have a “cheese party” once a week (counter balanced by days of “green juice”), this will be so fun to try! The endless combinations! I’m thinking something moldy on the inside with something sweet to dip it in. btw… does anyone know of a good cheese themed blog?

  • I will never be too healthy for cheese. ESPECIALLY fried cheese. In fact, I might need to follow Treehouse Collective’s idea and start having some cheese parties. Great idea!

  • @Treehouse Collective: There’s “Curd Nerds” but that’s the only one I know of…

  • I had something just like this last night with the addition of some spinach thrown in! It was ridiculously good…

  • I like your blog, I am french and it’s so funny when you bring cheese for a japanese food? I don’t anderstand everything, but I look your picture and designs. It’s so beautiful :D

  • I personally love “queso para freir,” it’s a white cheese that you fry in a little bit of oil. You can find in just about any supermarket in Queens and it’s salty and delicious.

  • I love these! I used to eat them at the “cheese roll noodle” near Misawa AFB in Japan. They’re fantastically bad for you and yet oh so yummy. Thanks for sharing the way to make them

  • the website for Flowie is amazing, love her products! Also- I found her adorable scarf on her site…be sure to check it out!

  • I ate these in my 2.5 years in Misawa Japan as well, I missed it so much that my husband had our old pastor in japan ask one of the japanese members to send us the recipe. I have introduced so many people to them including a local restraunt in North Carolina that will now cook them for anyone who requests it… Try them– WARNING You WILL get addicted!

    • Do they taste like the ones in Misawa? That’s exactly what I’ve looking for? What cheese??
      Plus the cheese roll noodle used soy sauce and another brown sauce, so you know what that was?
      Thank you! I left Misawa 16 years ago and still dream of the good there! Thanks!

  • We have this all the time & another option is to use dip instead of salt (mayo + catsup) and you’re good to go.

  • I used to eat cheese rolls at Cheese Roll and Noodle in Misawa too about 10 years ago. I miss that place soo much and actually have dreams where I go back and eat the cheese rolls, yakisoba and beef donburi. Katie, do you know what kind of cheese they used at Cheese Roll and Noodle? When I asked that at the restaurant they just said “Japanese Cheese”. Also, if you have any other recipes from there I would love have them!! :-)

  • Nicole- you can’t get the chesee here inthe U.S. I have been searching for it for 6 years. However; it is a regtangular block, clear wrapping, with red stripes around it. Remember the chicken lady outside of Red Dawgs? The best Yakitori ever.

  • I lived in Misawa for 7 years and cheese rolls were my favorite!! I miss them, plus all the other awsome food..will have to try it and see how it ocmes out:)

  • I was in miswa japan 5 years with my military family we loved the chesse rolls and the noodles.

  • I too was addicted to this delicious dish at “cheese roll noodle” in Misawa for several years, and have found in my re-creation attempts that raclette is the most similar type of cheese available in the U.S. For those familiar with the Japanese ones… Give it a try and see what ya’ll think!

  • I was stationed in Misawa Japan 30 years ago and still dream of these. I would akso loveto know how to make the boneless fried chicken… Yummy