Save I was craving something warm and chewy one rainy afternoon, scrolling aimlessly through my phone when a video of golden, cheese-filled potato dumplings stopped me cold. The glaze clung to them like caramel, and I could almost hear the sizzle through the screen. Within the hour, I had potatoes boiling and mozzarella cubed on my counter. That first bite, cheese stretching between my fingers, made me realize comfort food doesn't need to be complicated.
I made these for a small gathering once, and they disappeared before I could even sit down. My friend kept asking what they were called, rolling the name around in her mouth between bites. She said they reminded her of her grandmother's potato croquettes, but better, because of the gooey surprise inside. I've been making them ever since, sometimes just for myself on quiet evenings when I need something that feels like a hug.
Ingredients
- Russet potatoes: Their starchy texture creates the perfect chewy mochi-like consistency, so don't swap them for waxy varieties.
- Potato starch: This is what gives the dough its stretch and bounce, cornstarch works in a pinch but the texture won't be quite as authentic.
- Unsalted butter: Adds richness and helps the dough come together smoothly without making it greasy.
- Salt: Just enough to bring out the natural sweetness of the potatoes and balance the glaze.
- Mozzarella cheese: Melts beautifully and creates those Instagram-worthy cheese pulls, though cheddar or gouda work if you want more flavor.
- Soy sauce: The savory backbone of the glaze, use a good quality one and it makes all the difference.
- Honey: Balances the saltiness with a gentle sweetness that caramelizes as it cooks.
- Mirin: Adds a subtle depth and slight tang that rounds out the glaze perfectly.
- Rice vinegar: A tiny splash brightens everything and keeps the glaze from feeling too heavy.
- Neutral oil: For frying without interfering with the delicate flavors of the dumplings.
Instructions
- Boil the Potatoes:
- Drop the chopped potatoes into salted boiling water and let them cook until a fork slides through effortlessly, about 12 to 15 minutes. Don't undercook them or your dough will be lumpy and impossible to work with.
- Mash and Mix:
- Drain well and mash until completely smooth, no lumps allowed here. Stir in the butter and salt while the potatoes are still steaming hot so everything melts together.
- Form the Dough:
- Add the potato starch and knead gently until you have a soft, slightly tacky dough that holds together. If it's sticking to your hands too much, dust in a bit more starch.
- Stuff and Shape:
- Divide into 8 equal pieces, flatten each into a small disc, tuck a cheese cube in the center, and pinch the edges closed to form a smooth ball. Make sure there are no gaps or the cheese will leak out during frying.
- Pan-Fry Until Golden:
- Heat the oil in a nonstick skillet over medium heat and add the dumplings, turning them every couple of minutes until every side is crispy and golden brown. This takes patience, but the texture is worth it.
- Glaze and Toss:
- 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 around them for a minute or two until they're glossy and sticky.
- Serve Warm:
- Transfer to a plate while they're still hot, and if you want, sprinkle with sliced scallions or toasted sesame seeds. These are best eaten immediately, while the cheese is still molten.
Save There's something about biting into one of these and hitting that pocket of melted cheese that makes everything else fade away. I once ate four in a row standing at the stove, not even bothering with a plate. My partner walked in, saw the look on my face, and just laughed. These aren't fancy, but they're the kind of food that makes you feel taken care of.
Storage and Reheating
These are best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a skillet over medium heat with a tiny splash of water to steam them back to life, or pop them in a toaster oven until warmed through. The microwave will make them gummy, so avoid that if you can.
Customizing Your Imomochi
I've tried these with sharp cheddar for a bolder flavor, and once with a cube of cream cheese mixed with chives, which was incredible. You can also skip the glaze entirely and serve them with a simple ponzu dipping sauce, or even a spicy mayo if you're feeling adventurous. The base dough is forgiving, so play around with what you have on hand.
Serving Suggestions
These work beautifully as an appetizer before a Japanese-inspired meal, or as a snack with cold beer on a lazy weekend. I like to serve them alongside a crisp cucumber salad or some pickled vegetables to cut through the richness. They're also surprisingly good tucked into a bento box for lunch the next day.
- Pair with a light miso soup for a cozy, balanced meal.
- Serve with a drizzle of sriracha mayo for a spicy kick.
- Garnish with nori strips or bonito flakes for extra umami.
Save Every time I make these, I'm reminded that the best recipes are the ones that surprise you with how simple they are. I hope you love them as much as I do.
Recipe FAQs
- → Can I use a different type of cheese?
Yes, mozzarella works best for its meltability, but cheddar, gouda, or even pepper jack offer delicious variations with different flavor profiles.
- → What if my dough is too sticky to handle?
Add potato starch one tablespoon at a time until the dough becomes workable. Lightly dusting your hands with starch also helps during shaping.
- → Can I make these ahead of time?
Absolutely. Shape the dumplings and refrigerate them covered for up to 24 hours before frying. You can also freeze them for up to a month.
- → Is there a gluten-free option?
Yes, use potato starch instead of cornstarch and ensure your soy sauce is certified gluten-free, such as tamari.
- → How do I prevent the cheese from leaking out?
Make sure the dough is completely sealed around the cheese cube with no gaps. Pinch firmly and smooth the seams before frying.
- → What can I serve these with?
These work beautifully as an appetizer on their own, or alongside a crisp green salad, pickled vegetables, or miso soup for a complete meal.