Save My neighbor brought over a container of these golden, glazed potato pockets one rainy Tuesday, and I bit into one without knowing what to expect. The creamy cheese practically melted on my tongue while the exterior stayed chewy and slightly crisp, all wrapped up in that glossy soy-honey coating that tasted like umami and comfort in one bite. I immediately demanded the recipe, and after a few kitchen experiments, I realized these Chīzu Imomochi aren't complicated at all—they just require a little patience and the willingness to get your hands sticky. Now I make them whenever I need something that feels both fancy and homey.
I brought a batch to a potluck last spring, terrified no one would eat them because they looked unfamiliar. A coworker grabbed one before the platter even hit the table, took a bite, and her whole face changed—she came back asking for three more and wanted to know if I'd teach her. Watching someone discover something delicious is honestly better than eating it myself, and that's when I knew these dumplings deserved to be shared properly.
Ingredients
- Russet potatoes (400 g): Their starchy nature creates that signature chewy texture; waxy potatoes will make things gluey, so don't skip the russets.
- Potato starch (60 g): This is what transforms mashed potatoes into something with actual structure—cornstarch works if you're in a pinch, but potato starch gives a cleaner, silkier mouthfeel.
- Unsalted butter (1 tbsp): Adds richness and helps bind everything together while the potatoes are still steaming.
- Salt (½ tsp): Season generously here because bland dough makes bland dumplings, no matter how good the cheese is.
- Mozzarella cheese (80 g): The mild, creamy center that stretches as it melts; you can absolutely swap in cheddar or gouda if you want something bolder.
- Soy sauce (2 tbsp): The backbone of your glaze, bringing that savory depth that makes everything click into place.
- Honey (1½ tbsp): Balances the saltiness and creates that sticky, glossy finish that clings to every piece.
- Mirin (1 tbsp): Adds subtle sweetness and a silky texture to the sauce; skip it if you must, but it makes a noticeable difference.
- Rice vinegar (1 tsp): A tiny bit of brightness that keeps the glaze from tasting one-dimensional.
- Neutral oil (1 tbsp): For pan-frying—use something with a high smoke point so you can get that golden color without burning things.
Instructions
- Boil the potatoes until they're falling apart:
- Chop your potatoes into roughly equal pieces so they cook evenly, then drop them into salted boiling water. You'll know they're ready when a fork slides through without any resistance, usually around 12 to 15 minutes depending on how big your chunks are.
- Mash while everything's still hot:
- Drain them well and get them into a bowl while steam is still rising—warm potatoes absorb the butter and salt so much better. Mash until you have no lumps, because lumpy dough makes lumpy dumplings.
- Add the starch and knead gently:
- Sprinkle the starch over the warm mash and start bringing it together with your hands. It'll feel sticky at first, which is normal; keep kneading and it'll start to come together into something that feels almost like play dough, maybe a minute or two of gentle work.
- Wrap the cheese like it's treasure:
- Divide your dough into 8 pieces, flatten each one, drop a cheese cube in the center, then gently seal it all up by bringing the edges together and rolling it into a ball. Press gently so nothing tears, but not so hard that you squeeze the cheese out.
- Pan-fry until golden on all sides:
- Heat your oil over medium heat, add the dumplings, and let them sit for a minute before turning. Keep turning every couple minutes until all sides are golden and crispy—you're looking at about 6 to 8 minutes total, and the kitchen will smell incredible the whole time.
- Make the glaze and coat everything:
- While they're cooking, whisk together your soy sauce, honey, mirin, and rice vinegar in a small bowl. Pour it into the skillet with the hot dumplings and toss gently for 1 to 2 minutes until everything's coated in that sticky, shiny glaze.
- Serve while they're still warm:
- Transfer to a plate immediately and hit them with scallions or sesame seeds if you're feeling fancy. They're best eaten right away when the cheese is still creamy.
Save My sister called me in a panic during winter break because her teenage daughter had declared she was bored and hungry, which apparently warranted an emergency. I talked them through making these together over video chat, listening to my sister complain about sticky hands while my niece laughed at the whole chaos of it. By the end, my niece had made a dozen and ate half of them standing at the counter, and my sister said it was the best way they'd spent an afternoon in months—not because of the food, but because they'd actually done something fun together.
The Cheese Choice Matters More Than You'd Think
I tested this with three different cheeses just to see what would happen, and honestly, it's worth the experiment if you have time. Mozzarella stays melty and soft, cheddar gets a little sharper and more assertive, and gouda brings this nutty, complex flavor that makes everything feel more sophisticated. The potato dough is neutral enough that it plays well with whatever cheese personality you bring to the party, so this is your chance to use what you actually love eating.
When the Dough Doesn't Cooperate
Sometimes your potatoes release extra moisture or your starch is drier than expected, and suddenly your dough is either gluey or crumbly instead of soft and pliable. The fix is simple but requires a light hand—add starch if it's too wet, and if it's crumbly, knead it a little longer because your body heat will warm it up and it'll come together. I learned this the hard way on my third attempt, when I panicked and dumped extra flour in and ended up with something that cooked up dense and sad.
Storage and Reheating Tips
You can make these a day ahead, refrigerate them uncooked, and pan-fry them fresh when you're ready—they actually cook a bit faster from cold. If you have leftovers, they'll keep in an airtight container for two days and reheat beautifully in a skillet over low heat with a splash of water to steam them back to softness.
- Freeze uncooked dumplings in a single layer, then transfer to a bag once solid, and they'll last a month if you need them for an emergency snack moment.
- Don't microwave them because the texture suffers—a quick pan-fry or even a steam in a covered skillet is worth the extra two minutes.
- Make the glaze fresh every time if you can, because it loses its glossy appeal after a day but tastes just fine if you're reheating anyway.
Save There's something deeply satisfying about making food that looks a little exotic but doesn't require any special skills or ingredients you can't find at a regular grocery store. These dumplings turned into my answer whenever someone asks what I want to bring to a gathering, and I've converted at least three people into homemade mochi believers in the process.
Recipe Guide
- → Can I use a different type of cheese?
Yes, while mozzarella provides a wonderful melty texture, you can substitute with cheddar for a sharper flavor or gouda for a richer, creamier filling.
- → What if I don't have potato starch?
Cornstarch works perfectly as a substitute for potato starch. Use the same amount and knead until you achieve a soft, slightly sticky dough.
- → How do I prevent the dumplings from sticking to the pan?
Use a nonstick skillet with a thin layer of neutral oil heated over medium heat. Avoid overcrowding the pan and turn the dumplings gently with a spatula.
- → Can I make these ahead of time?
Yes, you can shape the dumplings and refrigerate them covered for up to 24 hours before frying. They can also be frozen for up to 2 months; cook directly from frozen, adding a few extra minutes.
- → Is this suitable for a gluten-free diet?
Yes, this is naturally gluten-free as long as you use certified gluten-free soy sauce. Always check product labels to ensure all ingredients meet your dietary requirements.
- → What can I serve with Chīzu Imomochi?
These pair wonderfully with a fresh green salad, steamed edamame, or miso soup. They also work well as an appetizer before a larger Japanese-inspired meal.