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Soft Cheesy Potato Mochi Dumplings Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (8 dumplings)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Fusion (Japanese-inspired)
  • Diet: Vegetarian

Description

Soft Cheesy Potato Mochi Dumplings are a delightful fusion snack combining the chewy texture of mochi with a savory melted mozzarella center. These pan-fried dumplings offer a golden, crispy exterior glazed with a sweet and savory sauce made from soy, honey, mirin, and rice vinegar, making them perfect for an appetizer or light meal.


Ingredients

Scale

Potato Dough

  • 14.1 oz russet potatoes, peeled and chopped
  • 0.5 cup potato starch or cornstarch
  • 1 tablespoon unsalted butter
  • 0.5 teaspoon salt

Filling

  • 3 oz mozzarella cheese, cut into 8 cubes

Glaze

  • 2 tablespoons soy sauce
  • 1.5 tablespoons honey
  • 1 tablespoon mirin
  • 1 teaspoon rice vinegar

For Frying

  • 1 tablespoon neutral oil such as canola or vegetable


Instructions

  1. Prepare and Cook Potatoes: 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.
  2. Mash and Season Potatoes: Drain potatoes thoroughly and mash until smooth. While still warm, add butter and salt, mixing well to combine.
  3. Create Dough Mixture: Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch incrementally if mixture is too sticky.
  4. Assemble Dumplings: Divide dough into 8 equal pieces. Flatten each piece into a disc, place a cheese cube in the center, and wrap the dough around to seal, forming a ball.
  5. Pan-Fry Until Golden: Heat oil in a nonstick skillet over medium heat. Add dumplings and cook, turning occasionally, until all sides achieve golden brown color, approximately 6 to 8 minutes.
  6. Apply Glaze: In a small bowl, whisk together soy sauce, honey, mirin, and rice vinegar. Pour glaze into the skillet with dumplings. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens and glazes the dumplings.
  7. Finish and Serve: Transfer to serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds.

Notes

  • If the dough is too sticky to handle, gradually add more potato starch until manageable.
  • Use a nonstick skillet to prevent dumplings from sticking during frying.
  • For best texture, serve dumplings immediately while still warm.
  • Optionally garnish with sliced scallions or toasted sesame seeds for added flavor and presentation.
  • Can substitute mozzarella with other mild melting cheeses if desired.