Save I stumbled onto imomochi during a late-night YouTube spiral, watching a street vendor in Hokkaido shape potato dough with quick, practiced hands. The sizzle of the pan, the glossy glaze pooling around golden rounds—it looked simple, almost too simple. I made it the next afternoon with leftover potatoes and whatever cheese was in the fridge. The first bite, all chewy-soft with that burst of molten mozzarella, made me pause mid-chew and laugh out loud.
I brought a plate of these to a potluck once, not sure if anyone would get it. My friend's six-year-old ate three in a row without speaking, then asked if I could teach his mom how to make them. His mom later texted me for the recipe at midnight. Thats when I knew this wasnt just a snack, it was a little magic trick you could pull off in your own kitchen.
Ingredients
- Russet potatoes: They mash smooth and dry, which is exactly what you need for a dough that holds together without falling apart or getting gummy.
- Potato starch: This is what gives imomochi that signature chew, if you only have cornstarch it works, but the texture wont be quite as stretchy.
- Unsalted butter: A small amount adds richness and helps the dough come together with a silky feel.
- Salt: Just enough to wake up the potato flavor without competing with the glaze later.
- Mozzarella cheese: It melts beautifully and pulls when you bite in, though Ive used cheddar and gouda with great results too.
- Soy sauce: The savory backbone of the glaze, use a good quality one and it makes all the difference.
- Honey: Balances the salty soy with a gentle sweetness that caramelizes as it cooks.
- Mirin: Adds a subtle depth and a hint of sweetness that rounds out the glaze.
- Rice vinegar: A tiny splash brightens everything and keeps the glaze from being too heavy.
- Neutral oil: For frying, you want something that wont interfere with the delicate flavors.
Instructions
- Boil the potatoes:
- Drop the chopped potatoes into salted boiling water and let them cook until a fork slides through with no resistance, usually 12 to 15 minutes. Drain them well so no extra water dilutes your dough.
- Mash and season:
- Mash the hot potatoes until theyre completely smooth, no lumps. Stir in the butter and salt while theyre still warm so everything melts together.
- Form the dough:
- Add the potato starch and knead gently until you have a soft, slightly tacky dough that holds its shape. If its too sticky, sprinkle in a bit more starch.
- Stuff with cheese:
- Divide the dough into 8 pieces, flatten each into a disc, tuck a cheese cube in the center, and pinch the edges to seal it completely. Roll it gently into a smooth ball.
- Pan-fry until golden:
- Heat the oil in a nonstick skillet over medium heat and add the dumplings, turning them every couple of minutes until every side is golden and crisp. This takes about 6 to 8 minutes total.
- Glaze and serve:
- Mix the soy sauce, honey, mirin, and rice vinegar, then pour it into the skillet with the dumplings. Toss gently and let the sauce bubble and thicken for a minute or two until it clings to each piece.
Save One rainy Saturday, I made a double batch and froze half before frying. Weeks later, I pulled them out, pan-fried them straight from frozen, and they were just as good. It felt like finding a twenty in an old jacket pocket. Now I always make extra.
Cheese Variations
Mozzarella is classic for that gooey pull, but Ive tucked in sharp cheddar for a bolder bite and smoked gouda for something a little fancier. Even a soft cream cheese works if you want something milder and almost creamy. The dough is forgiving, so experiment with whatever makes you happy.
Make-Ahead and Storage
You can shape the dumplings, arrange them on a parchment-lined tray, and freeze them solid before transferring to a bag. They keep for up to a month and fry beautifully from frozen, just add a couple extra minutes to the pan time. Leftovers reheat in a hot skillet with a splash of water to steam them back to life.
Serving Suggestions
These are perfect on their own as a snack, but Ive served them alongside a crisp cucumber salad or a bowl of miso soup for a light meal. They also make a great appetizer at gatherings, especially if you set out toothpicks and let people grab them warm off the plate.
- Garnish with sliced scallions or toasted sesame seeds for a little color and crunch.
- Serve with extra glaze on the side for dipping if you like things extra saucy.
- Pair with a cold beer or green tea for the full experience.
Save Imomochi is one of those recipes that looks impressive but feels easy once you try it. Make a batch, share a few, and keep the rest for yourself when no one is looking.
Recipe FAQs
- → Can I use sweet potatoes instead of russet potatoes?
While russet potatoes are traditional for their starchy texture, sweet potatoes can be used for a slightly sweeter variation. You may need to adjust the amount of starch to achieve the right consistency.
- → What type of cheese works best for the filling?
Mozzarella is ideal for its excellent melting quality and mild flavor. However, cheddar, gouda, or even pepper jack can be used for different flavor profiles. Choose a cheese that melts well.
- → Can I make these ahead of time?
Yes, you can form the dumplings and refrigerate them for up to 24 hours before frying. You can also freeze them uncooked for up to 3 months. Cook directly from frozen, adding a few extra minutes to the frying time.
- → Why is my dough too sticky to work with?
If the dough is too sticky, gradually add more potato starch, one tablespoon at a time, until it becomes manageable. The moisture content of potatoes varies, so some adjustment is normal.
- → How do I prevent the cheese from leaking out?
Ensure the dough is sealed completely around the cheese cube with no gaps. Pinch the seams firmly and roll gently into a smooth ball. Cook over medium heat to avoid splitting from excessive heat.
- → Can I bake these instead of pan-frying?
While pan-frying gives the best texture, you can bake them at 200°C (400°F) for 20-25 minutes, flipping halfway. Brush with oil before baking and apply the glaze during the last few minutes.