Chīzu Imomochi Cheese Potato Mochi (Printer View)

Chewy potato mochi with melty cheese center, pan-fried golden and glazed in sweet-savory soy-honey sauce.

# What you'll need:

→ For the Dumplings

01 - 14 oz russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 oz mozzarella cheese, cut into 8 cubes

→ For the Soy-Honey Glaze

06 - 2 tablespoons soy sauce
07 - 1½ tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar

→ For Frying

10 - 1 tablespoon neutral oil such as canola or vegetable

# Method:

01 - Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, approximately 12 to 15 minutes.
02 - Drain potatoes thoroughly and mash until smooth. While still warm, add butter and salt, mixing well to combine.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch if needed to reach proper consistency.
04 - Divide dough into 8 equal pieces. Flatten each piece into a disc, place a cheese cube in the center, and wrap the dough around to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add the dumplings and cook, turning occasionally, until all sides achieve golden brown color, approximately 6 to 8 minutes.
06 - In a small bowl, mix soy sauce, honey, mirin, and rice vinegar. Pour the glaze into the skillet with the dumplings. Toss gently to coat and cook for 1 to 2 minutes until the sauce thickens and glazes the dumplings.
07 - Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.

# Expert Advice:

01 -
  • They come together in under an hour and taste like you spent way more effort than you actually did.
  • That moment when the cheese hits your mouth while everything's still warm is pure magic, no exaggeration.
  • You can make them ahead and reheat them, which means they're perfect for feeding people without losing your mind.
02 -
  • Don't skip the draining step after boiling—excess water makes everything fall apart when you try to seal the dumplings.
  • If your dough is sliding apart as you're wrapping it, add just a pinch more starch and knead it in; jumping straight to adding flour is a mistake that makes them dense.
  • The glaze will thicken fast once it hits the hot dumplings, so have everything ready and move quickly once you pour it in.
03 -
  • Prep your cheese cubes before you start cooking potatoes so you're not scrambling for them when you're kneading dough and your hands are covered.
  • If you can find it, use potato starch instead of cornstarch—it creates a more delicate, authentic texture that feels lighter and less stodgy.
  • Taste your glaze before you add it to the dumplings and adjust the honey or vinegar to your preference; everyone's taste buds are different, and this sauce is forgiving.
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