Chīzu Imomochi

The first time I made these, I was craving something between gyoza and mashed potatoes, and my kitchen experiments led to this happy accident. The smell of caramelizing soy-honey sauce filled my entire apartment, drawing my roommate out of her bedroom to investigate what magical things were happening on the stove.

I served these at a small dinner party last winter, and everyone stood around the kitchen island eating them straight from the pan because we couldnt wait for them to reach the dining table. The glaze makes everything glossy and sticky in the most appealing way, like little golden jewels catching the light.

Ingredients

• Russet potatoes: These starchier potatoes create the perfect chewy mochi texture, unlike waxy varieties that might turn gummy or dense
• Potato starch: This is the secret to that authentic bouncy mochi feel, though cornstarch works in a pinch if thats what you have in your pantry
• Mozzarella cheese: Cut into cubes before wrapping so it melts evenly into pools of gooey goodness inside each dumpling
• Soy-honey glaze: This mixture creates that beautiful restaurant style shine while balancing savory and sweet flavors perfectly

Instructions

Boil and mash the potatoes:

Cook the potatoes until theyre completely tender, then mash them while still hot so the butter melts through evenly

Form the mochi dough:

Knead in the starch until the dough comes together, adding more only if its sticking to your hands too much to handle

Wrap the cheese filling:

Flatten each portion, tuck a cheese cube in the center, and pinch the edges tightly so the cheese stays trapped inside while frying

Fry until golden:

Cook the dumplings in hot oil, turning them regularly so all sides develop that gorgeous golden brown crust

Glaze and serve:

Pour the sauce mixture into the pan and toss gently, watching as it bubbles into a thick, glossy coating that clings to every surface

Save

These became my go to whenever friends come over for casual dinners and drinks. Something about the combination of textures and that umami rich glaze makes them disappear faster than I can fry them.

Getting the Texture Right

The dough should feel soft and slightly tacky but not so sticky that it clings aggressively to your fingers. If youve ever worked with mochi or bread dough, this is somewhere in between. Letting the potatoes cool just slightly makes them easier to handle but they still need to be warm enough for the starch to gelatinize properly.

Frying Tips

A nonstick skillet is genuinely helpful here because the cheese can sometimes leak slightly and create sticky spots. Medium heat is better than high, giving the dough time to cook through before the exterior burns. Listen for the sizzle, it should sound steady and vigorous but not aggressive.

Serving Suggestions

These work beautifully as an appetizer, part of a Japanese inspired spread, or even as a surprising side dish. The glaze provides enough seasoning that they dont need dipping sauce, but a little something acidic on the side creates balance.

• Sprinkle with toasted sesame seeds for a nutty crunch contrast
• Add finely sliced scallions for a fresh bite against the rich cheese
• Extra soy sauce on the side never hurt anyone if you love salt

Save

Make these once and they will become part of your regular rotation, guaranteed.

Recipe Questions & Answers

→ Can I use different types of cheese for the filling?

Yes, while mozzarella provides a classic melty texture, you can experiment with other cheeses like cheddar or gouda for a richer, more savory flavor. Just ensure they are cut into small cubes for easy filling.

→ My potato dough is too sticky. What should I do?

If the dough feels overly sticky after adding the initial starch, you can gradually knead in a little more potato starch or cornstarch, a teaspoon at a time, until it reaches a manageable, soft consistency that's easy to shape.

→ How do I achieve a perfectly golden brown exterior?

To ensure even browning and a delicious crisp, cook the mochi in a nonstick skillet over medium heat. Turn them every few minutes, allowing each side to cook until golden brown, typically taking about 6-8 minutes in total.

→ Can Chīzu Imomochi be made vegan?

Yes, it's possible to adapt this dish for a vegan diet. Simply substitute the unsalted butter with a plant-based butter alternative and use a high-quality vegan mozzarella cheese for the filling.

→ What are the best ways to serve Chīzu Imomochi?

Chīzu Imomochi makes a fantastic stand-alone snack or an impressive appetizer. For a more substantial offering, they can be served alongside a fresh, light salad or as a unique side dish to complement other Japanese-inspired meals.