In a small bowl, dissolve the active dry yeast and granulated sugar in the warm water. Stir and allow to sit until foamy, about 5 minutes.
In a large bowl, whisk together all-purpose flour, glutinous rice flour, and salt.
Add the foamy yeast mixture to the dry ingredients and mix until a sticky dough forms. Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
Cut each hot dog in half. Thread half a hot dog and one stick of mozzarella cheese onto each skewer.
Heat the vegetable oil in a deep pot to 350°F (175°C).
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