Chīzu Imomochi Cheese Potato Mochi

I was skeptical the first time I watched my friend shape warm mashed potatoes around cubes of cheese, insisting they wouldn't fall apart in the pan. But as the little dumplings turned golden and that sweet-salty glaze bubbled up around them, I understood why she'd been making these every week. The smell alone—caramelized soy and honey meeting buttery potato—made me lean closer to the stove. By the time we sat down with a plate between us, I was already planning when I'd make them again. They were chewy, melty, and impossibly comforting.

I started making these on rainy weekends when I wanted something warm and a little playful. My partner would hover near the stove, waiting for the moment I flipped them and the cheese started to ooze at the seams. We'd eat them straight from the pan sometimes, burning our tongues a little but not caring. There's something about food you can hold in your hand that makes it feel more like a memory than a meal. These dumplings became our unofficial comfort ritual.

Ingredients

• Russet potatoes: Their starchy texture makes the dough soft and pliable, holding together beautifully without being gummy or dense.
• Potato starch: This is what gives the mochi its signature chew—cornstarch works in a pinch, but potato starch has that authentic bounce.
• Unsalted butter: Just a tablespoon adds richness and helps the dough come together while the potatoes are still warm.
• Salt: Don't skip it—it balances the sweetness of the glaze and brings out the flavor of the potato.
• Mozzarella cheese: Melts into gooey pockets of joy, though cheddar or gouda will give you a bolder, richer flavor.
• Soy sauce: The savory backbone of the glaze—use gluten-free if needed, and don't be shy with it.
• Honey: Adds sticky sweetness that caramelizes beautifully in the pan and clings to every dumpling.
• Mirin: A hint of subtle sweetness and depth that rounds out the glaze without overpowering it.
• Rice vinegar: Just a teaspoon cuts through the richness and keeps the glaze from being too heavy.
• Neutral oil: For frying—canola or vegetable oil work best because they don't compete with the other flavors.

Instructions

Boil the potatoes:

Drop the chopped potatoes into salted boiling water and cook until they're so tender a fork slides right through. This takes about 12 to 15 minutes, and you'll know they're ready when they start to break apart at the edges.

Mash and season:

Drain them well, then mash until completely smooth—no lumps allowed here. Stir in the butter and salt while everything's still warm so the butter melts right in.

Form the dough:

Add the potato starch and knead gently until the mixture comes together into a soft, slightly sticky dough. If it clings too much to your hands, dust in a little more starch until it's workable.

Stuff and shape:

Divide the dough into 8 pieces, flatten each into a small disc, and tuck a cheese cube in the center. Pinch the edges up and around, sealing it completely so no cheese escapes during cooking.

Pan-fry until golden:

Heat the oil in a nonstick skillet over medium heat and add the dumplings, turning them every couple of minutes. You want every side crispy and golden, which takes about 6 to 8 minutes total.

Glaze and serve:

Mix the soy sauce, honey, mirin, and rice vinegar in a small bowl, then pour it into the skillet with the dumplings. Toss gently and let the sauce bubble and thicken for a minute or two until each dumpling is glossy and coated.

Save

The first time I served these to friends, I watched them pull the dumplings apart and the cheese stretched between their fingers like a scene from a commercial. Someone said it tasted like childhood and grown-up comfort all at once. I realized then that food doesn't need to be fancy to feel special—it just needs to be warm, a little indulgent, and shared with people who get it. These little potato parcels do exactly that.

How to Store and Reheat

I usually make a double batch because they keep well in the fridge for up to three days, stored in an airtight container. Reheat them in a skillet over medium-low heat with a tiny drizzle of oil to crisp them back up—microwaving makes them soft and sad. If you want to freeze them, do it before glazing, then pan-fry from frozen and add the sauce at the end. They taste just as good, maybe even better, because you get that fresh-cooked crispness again.

Flavor Variations to Try

Once you get the hang of the basic recipe, it's fun to play around. I've tucked in cubes of smoked gouda for a deeper flavor, and once I added a pinch of shichimi togarashi to the glaze for a little heat. You can also brush them with melted garlic butter instead of the soy-honey glaze if you want something more savory and less sweet. My favorite twist is adding finely chopped scallions directly into the dough—it gives every bite a fresh, oniony pop.

Serving Suggestions

These dumplings are perfect on their own, but I love serving them alongside a crisp cucumber salad or pickled vegetables to balance the richness. They also make a great appetizer before a bowl of ramen or a simple miso soup. Sometimes I'll sprinkle toasted sesame seeds or thinly sliced scallions on top just before serving for a little color and crunch.

• Serve with a small dish of extra glaze on the side for dipping.
• Pair with cold Japanese beer or green tea for a full snack experience.
• Let them cool just slightly before biting in or the cheese will burn your mouth—trust me on this one.

Save

There's something deeply satisfying about pulling these golden dumplings out of the pan and watching someone take that first bite. They're simple, a little messy, and exactly the kind of recipe that makes you feel like you've made something worth sharing.

Recipe FAQs

→ Can I use a different type of cheese?

Yes, cheddar, gouda, or even cream cheese work well. Choose a cheese that melts nicely for the best texture.

→ What if I don't have potato starch?

Cornstarch is a great substitute and produces similar results. You may also use tapioca starch in a pinch.

→ Can these be made ahead of time?

Yes, shape the dumplings and refrigerate for up to 24 hours before frying. You can also freeze them uncooked for up to a month.

→ How do I prevent the cheese from leaking out?

Ensure the dough is sealed completely around the cheese cube and avoid overfilling. Chilling the formed dumplings for 15 minutes before frying also helps.

→ What can I serve these with?

They're delicious on their own, but pair well with a fresh green salad, pickled vegetables, or as part of a Japanese-inspired appetizer platter.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free soy sauce. The other ingredients are naturally gluten-free.