Pin It My friend Yuki brought these to a potluck on a rainy Saturday, still warm in a foil-lined container. I had no idea what they were until I bit into one: crispy outside, soft potato inside, and then that surprise of melted cheese pulling apart like magic. She called them chīzu imomochi and laughed when I asked for the recipe three times before the night ended. I made them the following weekend and burned the first batch because I got distracted by the smell alone. Now they show up every time I need comfort food that feels like a hug.
I used to make these on Sunday afternoons when my sister would visit with her kids. They loved shaping the dough into balls and hiding the cheese inside like a secret treasure. One time my nephew bit into one too early and the cheese strung out about six inches, and he declared it the coolest food he'd ever seen. After that, imomochi became the thing they requested every visit, and I started keeping mozzarella cubes in the freezer just in case.
Ingredients
- Russet potatoes: Starchy potatoes mash smoother and hold the dough together better than waxy varieties, plus they give the mochi that perfect chew.
- Potato starch: This is what makes the dough stretchy and chewy instead of gummy, but cornstarch works in a pinch if that is all you have.
- Unsalted butter: Just a tablespoon adds richness and keeps the dough from tasting flat or too plain.
- Salt: Balances the sweetness of the glaze and brings out the flavor of the potato.
- Mozzarella cheese: Melts beautifully and pulls apart in long strings, but cheddar or gouda add a sharper, deeper flavor if you prefer.
- Soy sauce: The salty backbone of the glaze, use tamari or coconut aminos if you need it gluten-free.
- Honey: Adds sticky sweetness and helps the glaze cling to the dumplings as they cook.
- Mirin: A Japanese rice wine that gives the sauce a subtle sweetness and shine.
- Rice vinegar: Cuts through the richness with a little tang and keeps the glaze from being too heavy.
- Neutral oil: Canola or vegetable oil works best for frying without adding extra flavor.
Instructions
- Boil the potatoes:
- Drop the chopped potatoes into salted boiling water and let them cook until a fork slides through easily, about 12 to 15 minutes. Drain them well so the dough does not get too wet.
- Mash and season:
- Mash the potatoes while they are still hot, then stir in the butter and salt until everything is smooth and creamy. The warmth helps the butter melt in evenly.
- Form the dough:
- Add the potato starch and knead gently until you have a soft, slightly sticky dough that holds together. If it sticks to your hands too much, dust in a little more starch.
- Stuff with cheese:
- Divide the dough into 8 pieces, flatten each into a disc, and tuck a cube of cheese in the center. Pinch the edges to seal it completely so the cheese does not leak out during frying.
- Pan-fry until golden:
- Heat the oil in a nonstick skillet over medium heat and add the dumplings, turning them every couple of minutes until all sides are crispy and golden brown. This takes about 6 to 8 minutes total.
- Glaze and serve:
- Mix the soy sauce, honey, mirin, and rice vinegar, then pour it over the dumplings in the skillet. Toss gently and let the sauce bubble and thicken for a minute or two until everything is glossy and coated.
Pin It The first time I served these at a dinner party, someone asked if I had ordered them from a restaurant. I just smiled and said they took less than an hour to make, and everyone looked at me like I was lying. That is the magic of imomochi: they taste special, look impressive, but come together with the kind of ease that makes you feel like a kitchen genius even on a weeknight.
Choosing Your Cheese
Mozzarella is classic because it melts into those dramatic cheese pulls, but I have tried sharp cheddar, smoked gouda, and even pepper jack when I wanted a little heat. Each cheese changes the personality of the dumpling. If you want something mild and creamy, stick with mozzarella, but if you crave bold flavor, go for aged cheddar or gruyere.
Making Them Ahead
You can shape the dumplings, stuff them with cheese, and refrigerate them on a parchment-lined tray for up to 6 hours before frying. Just let them sit at room temperature for 10 minutes before they hit the pan. I have also frozen them uncooked, and they fry up beautifully straight from the freezer, you just need an extra minute or two on each side.
Serving and Pairing Ideas
These are perfect as an appetizer with drinks, a side dish next to grilled vegetables, or even a snack when you need something warm and filling. I like to serve them with a little dish of extra soy sauce or spicy mayo for dipping. They also go really well with a crisp cucumber salad or pickled vegetables to cut through the richness.
- Garnish with sliced scallions or toasted sesame seeds for a pop of color and crunch.
- Pair with cold beer, iced green tea, or sparkling water with yuzu.
- Leftovers reheat beautifully in a hot skillet with a touch of oil, do not microwave or they lose the crispy edges.
Pin It Every time I make these, I remember that rainy potluck and how something so simple can turn into a favorite without you even realizing it. I hope they become one of those recipes you reach for again and again.
Recipe Questions & Answers
- → Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well and add a subtle sweetness. You may need slightly more starch to achieve the right dough consistency.
- → What's the best cheese for imomochi?
Mozzarella melts beautifully and creates a stretchy pull. Cheddar, gouda, or even cream cheese offer delicious alternatives with different flavor profiles.
- → Can I make these ahead of time?
Absolutely. Form the dumplings and refrigerate for up to 24 hours before frying. You can also freeze uncooked dumplings for up to 1 month.
- → Why is my dough too sticky to work with?
Add potato starch gradually, one tablespoon at a time, until the dough becomes manageable. Wetting your hands slightly also helps with shaping.
- → Can I bake these instead of pan-frying?
Yes, brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. They won't be as crispy but still delicious.
- → How do I prevent the cheese from leaking out?
Ensure the dough is sealed completely around the cheese, pinching firmly. Avoid overheating the pan, which can cause rapid melting before the exterior sets.