Chīzu Imomochi

I discovered these potato mochi dumplings during a rainy afternoon experiment when I had leftover mashed potatoes and a craving for something warm and comforting. The first batch stuck to the pan because I rushed the sealing process, but that one perfect dumpling that survived revealed such incredible potential I had to try again. Now they have become my go-to comfort food whenever gray weather hits.

My friend Asuka taught me that the secret is working with the dough while it is still warm enough to be pliable but cool enough to handle. We made twenty of them for a small gathering and watched them disappear in minutes. The combination of textures makes people instinctively reach for seconds before they have even finished their first.

Ingredients

• 400 g russet potatoes: Russets have the perfect starch content for that chewy mochi like texture that holds together during frying
• 60 g potato starch: This creates the signature chewiness cornstarch works but potato starch gives the most authentic results
• 1 tbsp unsalted butter: Added while the potatoes are still hot so it melts through and enriches every bite
• ½ tsp salt: A subtle enhancement that makes the cheese flavor pop without overwhelming the delicate glaze
• 80 g mozzarella cheese: Cut into cubes because shredded cheese escapes during frying and you want that molten center
• 2 tbsp soy sauce: The foundation of the glaze that brings that essential umami depth
• 1½ tbsp honey: Balances the salty soy sauce and creates that gorgeous caramelized finish
• 1 tbsp mirin: Adds a gentle sweetness and glossy sheen that makes the dumplings irresistible
• 1 tsp rice vinegar: Just enough brightness to cut through the richness of the cheese and potatoes
• 1 tbsp neutral oil: A high smoke point oil prevents burning while you achieve that golden crust

Instructions

Boil the potatoes:

Cook the peeled chopped potatoes in salted water until they surrender completely to a fork test about 12 to 15 minutes

Mash and season:

Drain thoroughly and mash until no lumps remain then stir in butter and salt while the potatoes are still steaming hot

Form the dough:

Knead in the potato starch until the mixture transforms into a smooth slightly sticky dough that holds its shape

Wrap the cheese:

Divide into 8 pieces flatten each disc tuck a cheese cube inside and pinch the edges tightly to seal completely

Fry to golden:

Cook in oiled skillet over medium heat turning regularly until all sides develop a deep golden color

Glaze and serve:

Whisk together soy sauce honey mirin and vinegar pour over dumplings and toss until the sauce coats each one thickly

Save

These became a tradition during our weekly game nights. Everyone gathers around the stove watching them sizzle and transform. There is something magical about the sound they make when you bite through that crispy exterior into the soft cheesy center.

Making Ahead

You can form the dumplings several hours ahead and keep them covered on a parchment lined tray. The dough actually benefits from resting which makes them easier to seal perfectly around the cheese.

Cheese Variations

While mozzarella creates those dramatic cheese pulls aged gouda brings a nutty depth that pairs beautifully with the sweet glaze. Sharp cheddar works if you want more assertive flavor but use a bit less since it is stronger.

Perfect Pairings

These shine alongside a crisp cucumber salad dressed simply with rice vinegar. The cool refreshing contrast balances the rich warm dumplings perfectly. A bowl of miso soup makes it feel like a complete Japanese inspired meal.

• Sprinkle with toasted sesame seeds right before serving for extra crunch
• Fresh scallion slices add a bright pop of color and mild onion flavor
• A pinch of shichimi togarashi creates a lovely spicy kick for heat lovers

Save

There is something deeply satisfying about transforming humble ingredients into something that feels so special. These dumplings have a way of turning ordinary evenings into memories worth savoring.

Recipe FAQs

→ How do I ensure my potato mochi are soft and chewy?

To achieve the ideal soft and chewy texture, ensure your potatoes are mashed smoothly without lumps. The potato starch is crucial; add it gradually and knead until the dough is just slightly sticky. Over-kneading can make them tough. Also, don't overcook them during frying.

→ Can I use a different type of cheese for the filling?

Absolutely! While mozzarella offers a classic melty consistency, you can experiment with cheddar or gouda for a richer, sharper flavor. Ensure the cheese is cut into small cubes for even melting.

→ What if I prefer a less sweet or more savory glaze?

You can easily adjust the glaze to your preference. For a less sweet version, reduce the honey and increase the soy sauce slightly. For a spicier kick, a dash of sriracha or a pinch of red pepper flakes can be added. Taste and adjust as you go.

→ My imomochi sometimes stick to the pan. How can I prevent this?

Ensure your nonstick skillet is properly preheated with a tablespoon of neutral oil. Don't overcrowd the pan, and allow the imomochi to develop a golden crust on one side before attempting to flip them. A well-seasoned cast iron pan can also work effectively.

→ What are good ways to serve these potato mochi?

These are delightful served warm on their own as a snack or appetizer. For a more complete experience, garnish with sliced scallions or toasted sesame seeds. They also pair wonderfully alongside a light, fresh salad or as a side dish for a Japanese-inspired meal.