Chīzu Imomochi Cheese Potato Mochi (Printable)

Chewy potato mochi filled with melty cheese, pan-fried golden and glazed in sticky soy-honey sauce.

# What You'll Need:

→ For the Dumplings

01 - 14.1 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 oil

# How To Make:

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 mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch if necessary to achieve desired consistency.
04 - Divide dough into 8 equal pieces. Flatten each piece into a disc, place a cheese cube in the center, and wrap dough around to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add dumplings and cook, turning occasionally, until all sides are golden brown, approximately 6 to 8 minutes.
06 - In a small bowl, combine soy sauce, honey, mirin, and rice vinegar. Pour glaze into skillet with dumplings. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens.
07 - Transfer dumplings to a serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds.

# Expert Advice:

01 -
  • The contrast between the crispy golden crust and the gooey melted cheese center is absolutely addictive.
  • It uses simple pantry ingredients but feels like a special treat every single time.
  • The sticky soy-honey glaze clings to every bite and makes your kitchen smell like a cozy izakaya.
02 -
  • Make sure the dough is sealed tightly around the cheese or it will leak out and stick to the pan—I learned this the messy way.
  • Don't skip the step of adding starch while the potatoes are still warm, or the dough won't come together properly and will fall apart when you try to shape it.
03 -
  • Use a nonstick skillet or well-seasoned cast iron to prevent sticking, especially once the glaze goes in.
  • If the dough feels too wet to handle, lightly oil your hands instead of adding too much starch—it keeps the texture tender.
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