Save to Pinterest My neighbor's kitchen window was cracked open one autumn evening, and the smell of something caramelized and salty drifted into my yard. I asked her the next day what she'd made, and she described these golden potato dumplings with cheese inside, glazed until they shined. I tried making them that weekend with what I had on hand, and they turned out so comforting and fun to shape that I've been hooked ever since. There's something quietly joyful about wrapping cheese in warm potato dough and watching it turn golden in the pan.
I made these for a small dinner party once, and everyone kept reaching for more even though we had a full meal planned. One friend called them "the kind of snack that makes you forget you're full." I ended up frying a second batch halfway through the evening because the first plate disappeared so fast. Now I double the recipe whenever I know people are coming over.
Ingredients
- Russet potatoes: Their starchy texture makes the dough soft and pliable, and they mash smoothly without getting gummy.
- Potato starch: This is what gives the dough its chewy, mochi-like bounce, though cornstarch works in a pinch.
- Unsalted butter: A little richness goes a long way and helps the dough come together while it's still warm.
- Salt: Just enough to bring out the natural sweetness of the potatoes.
- Mozzarella cheese: It melts beautifully and stays stretchy, but cheddar or gouda add a deeper, sharper flavor if you prefer.
- Soy sauce: The savory backbone of the glaze, balancing the sweetness of honey.
- Honey: It caramelizes as it cooks and clings to the dumplings with a glossy sheen.
- Mirin: Adds a subtle sweetness and a touch of acidity that rounds out the glaze.
- Rice vinegar: A small splash brightens everything and keeps the glaze from being too heavy.
- Neutral oil: Canola or vegetable oil works best for even browning without adding extra flavor.
Instructions
- Boil the potatoes:
- Place the peeled and chopped potatoes in a pot of salted water, bring to a boil, and cook until they're tender enough to pierce easily with a fork, about 12 to 15 minutes. Drain them well so no extra water dilutes the dough.
- Mash and season:
- Mash the potatoes until completely smooth, then stir in the butter and salt while they're still warm. The heat helps the butter melt in evenly and makes mixing easier.
- Form the dough:
- Add the potato starch and knead gently until a soft, slightly sticky dough forms. If it feels too wet, add a little more starch, but don't overwork it or it'll get tough.
- Shape the dumplings:
- Divide the dough into 8 equal pieces, flatten each into a disc, and place a cube of cheese in the center. Wrap the dough around the cheese and pinch to seal, then roll it into a smooth ball.
- Pan-fry until golden:
- Heat the oil in a nonstick skillet over medium heat, add the dumplings, and cook them, turning occasionally, until all sides are golden brown, about 6 to 8 minutes. The color should be even and slightly crisp.
- Glaze and finish:
- Mix the soy sauce, honey, mirin, and rice vinegar in a small bowl, then pour it into the skillet with the dumplings. Toss gently to coat and cook for 1 to 2 minutes until the sauce thickens and clings to each piece.
- Serve warm:
- Transfer to a plate and optionally garnish with sliced scallions or toasted sesame seeds. They're best enjoyed right away while the outside is still glossy and the cheese inside is molten.
Save to Pinterest One night I made these for myself after a long day and ate them standing at the counter, dipping each one in extra glaze. The kitchen smelled like honey and soy, and the cheese pulled apart in long, stretchy strings. It wasn't fancy, but it felt like exactly what I needed. Sometimes the simplest dishes are the ones that stick with you.
How to Store and Reheat
You can refrigerate leftover dumplings in an airtight container for up to two days. To reheat, warm them in a skillet over medium heat with a tiny bit of oil until they crisp up again, then add a fresh drizzle of glaze. Microwaving works in a pinch, but the texture won't be quite as good. If you want to prep ahead, shape the dumplings and freeze them uncooked on a tray, then transfer to a freezer bag once solid.
Ingredient Swaps and Variations
If you don't have potato starch, cornstarch will work, though the texture will be slightly less chewy. Swap mozzarella for cheddar, gouda, or even a spicy pepper jack if you want more flavor. For a vegan version, use plant-based butter and vegan cheese, and replace honey with maple syrup or agave. You can also add a pinch of garlic powder or smoked paprika to the dough for a subtle twist.
Serving Suggestions
These dumplings are perfect as a snack on their own, but they also work well as a side dish or appetizer. Serve them alongside a crisp cucumber salad, pickled vegetables, or a bowl of miso soup. They're great for parties because people can pick them up with their fingers and they hold up well on a platter. A sprinkle of sesame seeds or thinly sliced scallions adds color and a little extra flavor.
- Pair with a cold Japanese lager or iced green tea.
- Serve with a small dish of extra glaze or spicy mayo for dipping.
- Add them to a bento box with edamame and tamago for a fun lunch.
Save to Pinterest There's something about the way these dumplings come together that feels almost meditative, shaping each one by hand and watching them transform in the pan. I hope they bring you the same kind of quiet comfort they've brought me.
Common Recipe Questions
- → What type of potatoes work best for this dish?
Russet potatoes are ideal because they have a higher starch content, which creates a fluffy, light mochi texture. Yukon Gold potatoes can also work well, though they may produce a slightly denser result.
- → Can I prepare the mochi dumplings ahead of time?
Yes, you can form the dumplings up to 2 hours in advance and refrigerate them on a parchment-lined tray. Pan-fry directly from the cold state, adding an extra minute or two to cooking time.
- → What cheese alternatives work besides mozzarella?
Cheddar provides a sharper flavor, while gouda offers a creamier, more indulgent taste. For a vegan version, use high-quality vegan cheese that melts well. Avoid cheeses that are too hard or won't melt properly.
- → How do I prevent the dumplings from becoming too sticky?
Make sure to drain the cooked potatoes thoroughly and squeeze out excess moisture. Add potato starch gradually while kneading until you achieve a soft but manageable dough. If needed, dust your work surface and hands lightly with starch.
- → Is this dish gluten-free?
Yes, it's naturally gluten-free since potatoes and cheese contain no gluten. However, regular soy sauce contains gluten, so use tamari or gluten-free soy sauce for a completely gluten-free version.
- → How should I store leftovers?
Store cooled dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, or microwave briefly. The texture is best enjoyed fresh or within one day.