Chīzu Imomochi Cheesy Potato Mochi

The smell of browning potato cakes filled my tiny Tokyo apartment one rainy Thursday evening when I had nothing but leftover potatoes and a block of cheese. I wasn't following a recipe, just shaping what felt right in my hands, tucking cheese inside mashed potato dough the way I'd seen done at a street stall in Sapporo years before. When that first dumpling hit the hot pan and turned golden, then got brushed with a quick soy-honey glaze, I knew I'd stumbled onto something I'd make again and again. The crispy outside gave way to stretchy, melted cheese, and suddenly my quiet night alone felt like a small celebration.

I brought these to a potluck once, still warm in a covered dish, and watched them disappear in under ten minutes. One friend kept asking what was inside, convinced it was something more complicated than cheese and potato. Another grabbed three in a row and declared them better than any dumpling she'd had at a restaurant. I didn't tell anyone how easy they were to make until the ride home.

Ingredients

• Russet potatoes: Their starchy texture makes the dough soft and pliable, and they mash smoothly without turning gluey.
• Potato starch or cornstarch: This binds the dough and gives it that signature chewy, mochi-like bounce.
• Unsalted butter: A small knob adds richness and keeps the mashed potatoes silky.
• Salt: Just enough to season the dough so the filling shines.
• Mozzarella cheese: It melts beautifully and stretches when you bite in, though cheddar or gouda work if you want a sharper flavor.
• Soy sauce: The salty backbone of the glaze, use gluten-free if needed.
• Honey: Balances the soy with a gentle sweetness that caramelizes as it cooks.
• Mirin: Adds a subtle depth and a hint of rice wine sweetness.
• Rice vinegar: A touch of brightness to keep the glaze from feeling heavy.
• Neutral oil: For frying, something that won't compete with the glaze.

Instructions

Boil the potatoes:

Drop the peeled, chopped potatoes into salted boiling water and cook until a fork slides through easily, about 12 to 15 minutes. Drain them well so no extra water dilutes the dough.

Mash and season:

While still hot, mash the potatoes until completely smooth, then stir in the butter and salt until melted and combined. The warmth helps everything blend seamlessly.

Form the dough:

Add the potato starch and knead gently until a soft, slightly sticky dough comes together. If it clings too much to your hands, dust in a bit more starch.

Shape and fill:

Divide the dough into 8 pieces, flatten each into a disc, tuck a cheese cube in the center, and pinch the edges to seal it completely. Roll each into a smooth ball.

Pan-fry until golden:

Heat the oil in a nonstick skillet over medium heat, add the dumplings, and turn them every couple of minutes until every side is crispy and golden, about 6 to 8 minutes total. Don't rush this step, the crust is everything.

Glaze and finish:

Mix the soy sauce, honey, mirin, and rice vinegar in a small bowl, pour it into the skillet, and toss the dumplings gently to coat. Let the sauce bubble and thicken for 1 to 2 minutes until it clings to each piece like lacquer.

Save

There's a moment right after you pour the glaze into the pan when the kitchen fills with the smell of caramelizing soy and honey, and everything feels worth it. I've made these on cold evenings when I needed comfort, on lazy weekends when I wanted to cook without thinking too hard, and once for a friend who was homesick for Japan. Every time, they deliver that same warm, satisfying feeling.

Choosing Your Cheese

Mozzarella is classic because it melts into long, gooey pulls, but I've also used sharp cheddar for a bolder bite and smoked gouda when I wanted something a little fancy. If you're going vegan, plant-based mozzarella works surprisingly well, just check that it melts and doesn't just soften. The key is cutting it into cubes small enough to tuck inside without tearing the dough.

Adjusting the Glaze

The soy-honey balance is forgiving, so if you like things sweeter, add another half tablespoon of honey. If you want more punch, increase the soy or add a pinch of grated ginger to the glaze before pouring it in. I've also stirred in a drop of sesame oil at the end for a nutty finish, and it was excellent.

Serving and Storing

These are best eaten warm, right when the cheese is still molten and the glaze is sticky. If you have leftovers, they keep in the fridge for a day or two and reheat well in a hot skillet with a splash of water to loosen the glaze. I like to sprinkle sliced scallions or toasted sesame seeds on top before serving, it adds a little crunch and makes them look like you tried harder than you did.

• Serve them with a cold beer or iced green tea for contrast.
• Pair with a simple cucumber salad to balance the richness.
• Don't skip the glaze, it transforms the dumplings from good to unforgettable.

Save

This recipe has become one of those quiet favorites I reach for without thinking, the kind that feels like a hug in dumpling form. I hope it brings you the same cozy satisfaction it's brought me.

Recipe FAQs

→ Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well and add a subtle sweetness. The texture may be slightly softer, so you might need to add a bit more potato starch to achieve the right consistency.

→ What type of cheese works best for the filling?

Mozzarella is ideal for its melt and stretch, but cheddar, gouda, or even cream cheese are delicious alternatives. Choose based on your preferred flavor profile—mild and gooey or sharp and rich.

→ Can I make these ahead of time?

Absolutely. Shape the dumplings and refrigerate them for up to 24 hours before frying. You can also freeze them uncooked for up to a month; fry directly from frozen, adding a few extra minutes to the cooking time.

→ How do I prevent the dough from sticking to my hands?

Lightly dust your hands with potato starch or cornstarch while shaping the dumplings. The dough should be slightly tacky but manageable—if it's too sticky, knead in a bit more starch.

→ Can I bake these instead of pan-frying?

Yes, brush them lightly with oil and bake at 200°C (400°F) for 20-25 minutes, turning halfway, until golden. Brush with the glaze during the last few minutes of baking.

→ What can I serve with Chīzu Imomochi?

They pair wonderfully with a fresh cucumber salad, pickled vegetables, or a light miso soup. For dipping, try extra soy sauce mixed with a touch of sesame oil or spicy mayo.