Chīzu Imomochi Cheese Potato Dumplings (Print Version)

Soft potato mochi with melty cheese center, pan-fried golden and glazed in sweet soy sauce. Japanese comfort food.

# What You'll Need:

→ For the Dumplings

01 - 3 medium russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 ounces 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 medium 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, incorporate 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 the mixture becomes too sticky.
04 - Divide dough into 8 equal portions. 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 achieve a golden brown color, 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 the dumplings.
07 - Transfer to serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds.

# Expert Tips:

01 -
  • The outside gets crispy and golden while the inside stays pillowy soft with a surprise pocket of melted cheese.
  • It uses simple pantry ingredients but tastes like something you'd order at a cozy Japanese pub.
  • The sticky soy-honey glaze adds just enough sweetness to balance the savory richness of the cheese.
  • They come together in under an hour and are endlessly adaptable depending on what cheese or seasoning you have on hand.
02 -
  • Work with the dough while it's still warm, once it cools it becomes harder to shape and seal without cracking.
  • Don't skip draining the potatoes thoroughly after boiling, extra moisture will make the dough too sticky and difficult to work with.
  • Use medium heat when pan-frying so the outside crisps up without burning before the cheese melts inside.
  • If the glaze starts to burn or stick, lower the heat and add a teaspoon of water to loosen it back up.
03 -
  • Wet your hands lightly before shaping each dumpling to prevent the dough from sticking without adding too much extra starch.
  • Cut the cheese into cubes the night before and keep them cold so they hold their shape when you seal them inside the dough.
  • If the glaze gets too thick or starts to harden in the pan, add a teaspoon of water and swirl it around to bring it back to life.
  • Use a nonstick or well-seasoned cast iron skillet to prevent sticking and make cleanup easier.
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