Soft, chewy potato mochi with melty cheese, pan-fried golden and finished with a sticky soy-honey glaze. A delicious Japanese bite.
# What You'll Need:
→ For the Dumplings
01 - 14 oz (about 3 medium) russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tbsp unsalted butter
04 - ½ tsp salt
05 - 3 oz mozzarella cheese, cut into 8 cubes
→ For the Soy-Honey Glaze
06 - 2 tbsp soy sauce
07 - 1½ tbsp honey
08 - 1 tbsp mirin
09 - 1 tsp rice vinegar
→ For Frying
10 - 1 tbsp neutral oil (canola or vegetable)
# How-To:
01 - Place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes.
02 - Drain and mash the potatoes until smooth. While still warm, add butter and salt. Mix well.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. If too sticky, add a little more starch.
04 - Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a cube of cheese in the center, and wrap the dough around to seal, forming a ball.
05 - Heat oil in a nonstick skillet over medium heat. Add the dumplings and cook, turning occasionally, until all sides are golden brown, about 6–8 minutes.
06 - Mix soy sauce, honey, mirin, and rice vinegar in a small bowl. Pour the glaze into the skillet with the dumplings. Toss gently to coat and cook for 1–2 minutes until sauce thickens and glazes the dumplings.
07 - Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.
