Save The skillet hissed as I placed the first golden dumpling down, watching it puff slightly at the edges. I'd been craving something between a snack and comfort food, something warm and a little indulgent. That's when I remembered seeing imomochi at a small izakaya in Sapporo, chewy and glossy under the lights. I wanted that same satisfaction at home, with cheese stretching in the middle.
I made these on a drizzly Saturday when my sister dropped by unannounced. She watched me fold the dough around each cheese cube, skeptical at first. But the moment she bit into one, cheese still stretching, she asked for the recipe before she even finished chewing. We ate all eight between us, standing at the counter.
Ingredients
- Russet potatoes: Their starchy texture makes the mochi soft and pliable, and they mash beautifully without any lumps.
- Potato starch or cornstarch: This is what gives the dough its signature chew, almost like a dumpling skin but tender.
- Unsalted butter: Just a tablespoon adds richness and helps the dough come together without being greasy.
- Salt: Balances the sweetness of the glaze and keeps the potato from tasting flat.
- Mozzarella cheese: Melts quickly and stretches beautifully, though cheddar or gouda work if you want a bolder flavor.
- Soy sauce: The savory backbone of the glaze, use tamari if you need it gluten-free.
- Honey: Adds shine and a gentle sweetness that caramelizes slightly in the pan.
- Mirin: A little acidity and sweetness that rounds out the glaze without overpowering.
- Rice vinegar: Brightens everything and cuts through the richness of the cheese.
- Neutral oil: For frying without competing flavors, canola or vegetable works perfectly.
Instructions
- Boil the potatoes:
- Drop the peeled and chopped potatoes into salted boiling water and cook until a fork slides through easily, about 12 to 15 minutes. Drain them well so no water dilutes the dough.
- Mash and season:
- Mash the potatoes until completely smooth, then stir in butter and salt while they're still warm. The heat helps everything meld together.
- Form the dough:
- Add the potato starch and knead gently until you have a soft, slightly sticky dough. If it clings to your hands too much, dust in a bit more starch.
- Shape and fill:
- Divide the dough into 8 pieces, flatten each into a disc, and tuck a cheese cube in the center. Seal it up into a smooth ball, making sure no cheese peeks through.
- Pan-fry until golden:
- Heat oil in a nonstick skillet over medium heat and add the dumplings. Turn them occasionally until every side is crisp and golden, about 6 to 8 minutes.
- Glaze and serve:
- Mix the soy sauce, honey, mirin, and rice vinegar, then pour it into the skillet. Toss gently until the dumplings are coated and the sauce thickens into a glossy glaze.
Save There's something quietly joyful about pulling one apart and watching the cheese stretch between the halves. It's the kind of moment that makes you forget you're just standing in your kitchen. My sister still texts me photos whenever she makes them herself now.
Choosing the Right Cheese
Mozzarella is classic because it melts fast and pulls beautifully, but I've used sharp cheddar when I wanted something with more bite. Gouda is lovely too, especially smoked gouda if you want a deeper flavor. Just make sure whatever you use melts well and isn't too crumbly, or it won't give you that satisfying stretch.
Making It Ahead
You can shape the dumplings and keep them covered in the fridge for a few hours before frying. They hold their shape well and fry up just as nicely. I've also frozen them on a tray, then transferred to a bag once solid, and fried them straight from frozen with an extra minute or two in the pan.
Serving Suggestions
These are perfect on their own as a snack, but they're also great alongside a crisp cucumber salad or some lightly dressed greens. I like to sprinkle sliced scallions or toasted sesame seeds on top for a little color and crunch.
- Serve them warm, the cheese is best when it's still gooey.
- Pair with a cold beer or iced green tea for contrast.
- Leftovers reheat well in a skillet over low heat, just add a splash of water and cover to steam them back to life.
Save This recipe has become one of those things I make when I want something cozy without much fuss. It's simple, a little indulgent, and always gone faster than I expect.
Recipe FAQ
- → Can I substitute the potato starch with another ingredient?
Yes, cornstarch works as a direct substitute for potato starch in this preparation. It will create a similar chewy texture in the mochi dough.
- → What type of cheese works best for the filling?
Mozzarella is ideal for its mild flavor and excellent melting properties. Cheddar or gouda can be used for a richer, sharper taste.
- → How do I prevent the dough from sticking to my hands?
Lightly dust your hands with potato starch or cornstarch while shaping the dumplings. If the dough is too sticky, knead in a bit more starch gradually.
- → Can I make these ahead of time?
Yes, you can shape the dumplings and refrigerate them for up to 24 hours before frying. You may also freeze them for up to 1 month and cook directly from frozen.
- → Is there a vegan alternative for this dish?
Absolutely. Use plant-based butter and vegan cheese alternatives. The texture and flavor will remain delicious with these substitutions.
- → What can I serve alongside Chīzu Imomochi?
These pair wonderfully with a fresh green salad, pickled vegetables, or as part of a Japanese-inspired appetizer spread with edamame and gyoza.