Chīzu Imomochi Cheese Potato Mochi (Printable Version)

Cheese-filled potato mochi, pan-fried golden and glazed with sweet-savory soy-honey sauce for a comforting bite.

# What You’ll Need:

→ For the Dumplings

01 - 14 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

# Method:

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, incorporate butter and salt, mixing thoroughly.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch if needed to achieve proper consistency.
04 - Divide dough into 8 equal portions. 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 achieve golden brown color, approximately 6 to 8 minutes.
06 - Combine soy sauce, honey, mirin, and rice vinegar in a small bowl. Pour glaze into the skillet with dumplings. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens and coats dumplings evenly.
07 - Transfer to serving plate while warm. Optional garnish with sliced scallions or toasted sesame seeds.

# Expert Hints:

01 -
  • The contrast between crispy golden crust and soft, molten cheese center is completely addictive.
  • It uses pantry staples you probably already have, and comes together faster than ordering takeout.
  • The sticky soy-honey glaze adds a sweet-savory punch that makes these impossible to stop eating.
02 -
  • Don't skip draining the potatoes thoroughly after boiling, excess water will make your dough too wet and impossible to shape.
  • Seal the cheese inside completely or it will ooze out during frying and create a mess in your pan.
  • Use medium heat for frying, too high and the outside burns before the inside warms through.
03 -
  • Work quickly when shaping the dumplings so the dough doesn't cool and stiffen, making it harder to seal.
  • If the glaze thickens too much in the pan, add a teaspoon of water and swirl to loosen it up.
  • Press the dumplings gently with your spatula while frying to create more surface area for that crispy golden crust.
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