Chīzu Imomochi with Soy-Honey Glaze (Printer-Friendly)

Cheese-filled potato mochi, pan-fried and glazed in sweet-savory soy-honey sauce. Soft, chewy, and irresistible.

# What You'll Need:

→ For the Dumplings

01 - 14 oz russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 oz mozzarella cheese, cut into 8 cubes

→ For the Soy-Honey Glaze

06 - 2 tablespoons soy sauce
07 - 1½ tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar

→ For Frying

10 - 1 tablespoon neutral oil such as canola or vegetable

# How To Make It:

01 - Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, approximately 12 to 15 minutes.
02 - Drain potatoes thoroughly and mash until smooth. While still warm, add butter and salt, mixing well to combine.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch as needed if the mixture is too sticky.
04 - Divide dough into 8 equal portions. Flatten each piece into a disc, place a cheese cube in the center, and wrap dough around to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add dumplings and cook, turning occasionally, until all sides are golden brown, approximately 6 to 8 minutes.
06 - In a small bowl, combine soy sauce, honey, mirin, and rice vinegar. Pour glaze into skillet with dumplings. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens and coats dumplings evenly.
07 - Transfer to serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds.

# Expert Suggestions:

01 -
  • The contrast between crispy golden edges and pillowy soft centers is dangerously addictive.
  • You can make the dough ahead and fry them just before guests arrive, looking effortlessly impressive.
  • That soy-honey glaze clings to every crevice and makes your kitchen smell like a Tokyo street stall.
02 -
  • If your dough feels too wet and won't hold together, you added too much butter or didn't drain the potatoes well enough, just knead in more starch a tablespoon at a time.
  • Don't overcrowd the pan or they'll steam instead of crisp, give each dumpling space to breathe and develop that gorgeous crust.
03 -
  • Wet your hands lightly before shaping the dumplings so the dough doesn't stick to your palms and you get smooth, even balls.
  • Let the glaze reduce until it coats the back of a spoon, that's when you know it'll cling to the dumplings instead of pooling at the bottom of the pan.
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