Chīzu Imomochi Cheese Potato Mochi (Printable View)

Chewy potato mochi with melted cheese center, pan-fried golden and coated in sticky soy-honey glaze.

# Needed Ingredients:

→ For the Dumplings

01 - 3 medium russet potatoes, peeled and chopped (about 14 oz)
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

# Directions:

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 the 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 incrementally if the dough remains too sticky.
04 - Divide the dough into 8 equal portions. Flatten each piece into a disc, place a cheese cube in the center, and wrap the dough around to seal completely, 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 coloring, approximately 6 to 8 minutes.
06 - In a small bowl, combine soy sauce, honey, mirin, and rice vinegar. Pour the glaze into the skillet with the dumplings. Toss gently to coat evenly and cook for 1 to 2 minutes until the sauce thickens and coats the dumplings.
07 - Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.

# Expert Hints:

01 -
  • Its the kind of comfort food that feels like a hug but also a little indulgent, crispy outside and gooey inside.
  • You can make it with pantry staples and whatever cheese youve got, no special trip required.
  • The sticky soy-honey glaze clings to every surface and turns something humble into something you cant stop eating.
02 -
  • Dont skip draining the potatoes well, any extra moisture will make the dough too soft and impossible to shape.
  • Seal the cheese completely or it will leak out during frying and make a mess in the pan.
  • Keep the heat at medium, too high and the outside burns before the inside warms through.
03 -
  • Work quickly while the mashed potatoes are still warm, the starch binds better and the dough is easier to handle.
  • Use a nonstick skillet or the glaze will stick and burn, trust me on this one.
  • If the dough feels too dry, wet your hands lightly with water and knead again until it smooths out.
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