Chīzu Imomochi Cheese Potato Mochi (Printable format)

Golden potato mochi stuffed with melty cheese and glazed in sweet-savory soy-honey sauce. Ready in 40 minutes.

# List of ingredients:

→ For the Dumplings

01 - 3 medium russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 ounces 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 oil

# How to make it:

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 and mash the potatoes until smooth. While still warm, add butter and salt, then mix thoroughly.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch if needed to reach desired consistency.
04 - Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a cube of cheese 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 are golden brown, 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 coats the dumplings.
07 - Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.

# Expert Suggestions:

01 -
  • The contrast between crispy golden exterior and molten cheese center is ridiculously satisfying.
  • Potato starch gives the dough a chewy bounce that feels nothing like regular mashed potatoes.
  • The soy-honey glaze is sticky, glossy, and just sweet enough to balance the salt.
  • You can make these with pantry staples and they come together faster than you'd expect.
02 -
  • If the dough feels too wet to handle, let it cool for a minute and add starch in small pinches until it holds shape.
  • Seal the cheese completely or it will leak out during frying and make a mess in the pan.
  • Don't rush the glaze step, let it bubble and thicken or it will stay runny and slide off.
03 -
  • Work with the dough while it's still slightly warm, it's easier to shape and seals better around the cheese.
  • Use a nonstick skillet or the glaze will stick and burn before it coats the dumplings properly.
  • If you want extra crispy edges, press the dumplings flat into little patties before frying instead of keeping them round.
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