Soft, chewy potato mochi with melty cheese, pan-fried and glazed in a sticky soy-honey sauce. A comforting Japanese snack or appetizer.
# What You'll Need:
→ For the Dumplings
01 - 400 g (about 3 medium) russet potatoes, peeled and chopped
02 - 60 g (½ cup) potato starch or cornstarch
03 - 1 tbsp unsalted butter
04 - ½ tsp salt
05 - 80 g (3 oz) mozzarella cheese, cut into 8 cubes
→ For the Soy-Honey Glaze
06 - 2 tbsp soy sauce
07 - 1½ tbsp honey
08 - 1 tbsp mirin
09 - 1 tsp rice vinegar
→ For Frying
10 - 1 tbsp neutral oil (e.g., canola or vegetable)
# Preparation Steps:
01 - Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes.
02 - Drain and mash the potatoes until smooth. While still warm, add butter and salt. Mix well.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. If too sticky, add a little more starch.
04 - Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a cube of cheese in the center, and wrap the dough around to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add the dumplings and cook, turning occasionally, until all sides are golden brown (about 6–8 minutes).
06 - In a small bowl, mix soy sauce, honey, mirin, and rice vinegar. Pour the glaze into the skillet with the dumplings. Toss gently to coat and cook for 1–2 minutes until the sauce thickens and glazes the dumplings.
07 - Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.
