Chīzu Imomochi Cheese Potato Mochi

I was rifling through my fridge on a rainy Tuesday when I found half a block of mozzarella and three lonely potatoes. I'd been craving something warm and salty, maybe a little indulgent, but didn't want to order takeout again. That's when I remembered a video I'd seen months ago of golden, cheese-stuffed potato dumplings sizzling in a pan. Within the hour, my kitchen smelled like caramelized soy and butter, and I was biting into the stretchiest, most satisfying snack I'd made in weeks.

The first time I served these at a small dinner party, I plated them with a sprinkle of sesame seeds and watched my friends go silent mid-conversation. One of them picked up a second piece before she'd even finished the first. Someone asked if I'd ordered them from a Japanese izakaya, and I just smiled and said I had potatoes left over from the weekend.

Ingredients

• Russet potatoes: Their high starch content makes the dough soft and pliable without falling apart, and they mash smoother than waxy varieties.
• Potato starch or cornstarch: This is what gives the dumplings their signature chewy, mochi-like texture, so don't skip it or substitute with flour.
• Unsalted butter: Just a tablespoon adds richness and helps the dough come together while still warm.
• Salt: Potatoes need more seasoning than you think, taste the mash before adding the starch.
• Mozzarella cheese: It melts beautifully and stretches when you bite in, but cheddar or gouda work if you want a sharper flavor.
• Soy sauce: The base of the glaze, it brings salty umami that balances the sweetness of the honey.
• Honey: It caramelizes in the pan and creates that sticky, glossy coating.
• Mirin: Adds a subtle sweetness and depth, if you don't have it, a pinch of sugar works in a pinch.
• Rice vinegar: A tiny splash cuts through the richness and keeps the glaze from tasting too heavy.
• Neutral oil: For frying, anything with a high smoke point like canola or vegetable oil will do the job.

Instructions

Boil the potatoes:

Drop the peeled, chopped potatoes into salted boiling water and cook until a fork slides through with no resistance, about 12 to 15 minutes. Drain them well so no extra water dilutes the dough.

Mash and season:

While the potatoes are still steaming hot, mash them until completely smooth, no lumps. Stir in the butter and salt, letting the heat melt everything together.

Form the dough:

Add the potato starch and knead it gently with your hands until a soft, slightly tacky dough forms. If it sticks to your palms, dust in a bit more starch, but don't overdo it or the dumplings will be tough.

Stuff and shape:

Divide the dough into 8 pieces, flatten each into a small disc, and tuck a cube of cheese in the center. Pinch the edges together and roll it into a smooth ball, making sure there are no gaps or the cheese will leak out.

Pan-fry until golden:

Heat the oil in a nonstick skillet over medium heat and add the dumplings. Turn them every couple of minutes so all sides get crispy and golden, about 6 to 8 minutes total.

Glaze and serve:

Mix the soy sauce, honey, mirin, and rice vinegar in a small bowl, then pour it into the skillet. Toss the dumplings gently until the sauce thickens and clings to them, about 1 to 2 minutes, then serve them warm.

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There's something about biting into one of these while it's still too hot and feeling that cheese pull away in a long, molten string. My sister once ate five in one sitting and declared them better than any restaurant appetizer she'd paid for. I started keeping a batch of shaped, uncooked dumplings in the freezer so I could fry them straight from frozen whenever I needed a quick comfort snack.

Choosing Your Cheese

Mozzarella is classic for a reason, it melts without getting oily and has a mild flavor that doesn't compete with the glaze. But I've used sharp cheddar when I wanted something bolder, and even a little smoked gouda once when I was feeling experimental. Just make sure whatever you use melts well and isn't too crumbly, or it won't give you that satisfying stretch.

Making It Ahead

You can shape the dumplings, place them on a parchment-lined tray, and freeze them solid before transferring to a bag. When you're ready to cook, fry them straight from frozen, just add an extra minute or two to the pan time. The dough also holds up in the fridge for a day if you want to prep in the morning and fry at night.

Serving Suggestions

These are perfect on their own as a snack, but I've also served them alongside a crisp cucumber salad or a bowl of miso soup for a light meal. A sprinkle of sliced scallions or toasted sesame seeds on top adds a nice pop of color and flavor.

• Try dipping them in extra soy sauce mixed with a drop of sesame oil.
• They're also great with a cold beer or a cup of green tea.
• Leftovers reheat surprisingly well in a hot skillet with a splash of water to steam them back to life.

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Once you get the rhythm of shaping and frying these, they become one of those recipes you can make without thinking. They're warm, a little sweet, a little salty, and exactly the kind of thing that turns a quiet evening into something worth remembering.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, you can shape the dumplings and refrigerate them for up to 24 hours before frying. You can also freeze them uncooked for up to 1 month and fry directly from frozen, adding a few extra minutes to the cooking time.

→ What type of cheese works best?

Mozzarella is traditional for its excellent melting quality, but cheddar, gouda, or even pepper jack work wonderfully. Choose a cheese that melts well and matches your flavor preference.

→ Can I use sweet potatoes instead of russet potatoes?

While you can use sweet potatoes, the texture and flavor will differ significantly. Russet potatoes provide the ideal starchy base for authentic mochi texture. If using sweet potatoes, you may need to adjust the starch amount.

→ Why is my dough too sticky to work with?

Add potato starch gradually, one tablespoon at a time, until the dough is manageable. The moisture content in potatoes varies, so you may need slightly more or less starch than the amount listed.

→ How do I prevent the cheese from leaking out?

Ensure the dough is sealed completely around the cheese cube with no gaps. Pinch the seams firmly and roll gently to create a smooth ball. Cook over medium heat rather than high to allow gradual browning without bursting.

→ Can I bake these instead of pan-frying?

While pan-frying creates the best texture and color, you can bake them at 200°C (400°F) for 20-25 minutes, turning halfway through. Brush with oil before baking and add the glaze during the last 5 minutes.