Chīzu Imomochi Cheese Potato Mochi (Printable)

Golden potato mochi stuffed with melty cheese, glazed in sweet-savory soy-honey sauce. Irresistibly soft and chewy.

# What You 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 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 potatoes thoroughly and mash until smooth. While still warm, add butter and salt, mixing well to incorporate.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch as needed if dough is overly sticky.
04 - Divide dough into 8 equal pieces. Flatten each piece into a disc, place a cheese cube in the center, and wrap the 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 the skillet with dumplings. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens and glazes dumplings.
07 - Transfer to serving plate while warm. Optional garnish with sliced scallions or toasted sesame seeds.

# Expert Suggestions:

01 -
  • The contrast between crispy golden crust and gooey melted cheese feels like comfort food magic in every bite.
  • You only need a handful of everyday ingredients and about 40 minutes from start to finish.
  • The sticky soy-honey glaze clings to every surface and adds a sweet-savory punch that makes them almost addictive.
  • They work as a snack, appetizer, or even a light meal with a simple salad on the side.
02 -
  • Don't skip draining the potatoes well after boiling, extra water makes the dough too sticky and hard to shape.
  • Seal the cheese cubes completely or they'll leak out and burn on the pan, trust me on this one.
  • Medium heat is your friend, too high and the outside burns before the inside warms through.
  • The glaze thickens fast once it hits the hot pan, so have your dumplings ready and work quickly.
03 -
  • Use a nonstick skillet or well-seasoned cast iron to prevent sticking and make cleanup easier.
  • Let the dumplings rest for a minute after shaping so the starch sets and they hold together better during frying.
  • Taste your glaze before adding it to the pan, you can adjust the sweetness or saltiness to your liking.
  • If the glaze gets too thick or starts to burn, add a splash of water to loosen it up.
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