Soft Cheesy Potato Mochi Dumplings (Print Version)

Soft, chewy potato dumplings with melted cheese center, pan-fried golden and glazed in savory soy-honey sauce.

# What You'll Need:

→ For the Dumplings

01 - 14.1 oz russet potatoes, peeled and chopped
02 - 0.5 cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - 0.5 teaspoon salt
05 - 3 oz mozzarella cheese, cut into 8 cubes

→ For the Soy-Honey Glaze

06 - 2 tablespoons soy sauce
07 - 1.5 tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar

→ For Frying

10 - 1 tablespoon neutral oil such as canola or vegetable

# Steps to Follow:

01 - 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.
02 - Drain potatoes thoroughly and mash until smooth. While still warm, add butter and salt, mixing well to combine.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - Transfer to serving plate while warm. Optionally garnish with sliced scallions or toasted sesame seeds.

# Additional Tips::

01 -
  • They crisp up beautifully on the outside while staying pillowy soft inside.
  • The cheese melts into gooey pockets that surprise you with every bite.
  • The soy-honey glaze clings to each dumpling and adds a sticky, savory-sweet finish.
  • You can make the dough ahead and fry them just before serving.
02 -
  • Make sure the potato dough is still warm when you add the starch, or it won't come together smoothly.
  • Seal the dumplings tightly so the cheese doesn't leak out during frying.
  • Don't rush the browning step, the crispy exterior is what makes the texture contrast so satisfying.
  • Add the glaze only after the dumplings are fully golden, or they'll soften too much and lose their crispness.
03 -
  • Use a nonstick skillet or well-seasoned cast iron to prevent sticking and ensure even browning.
  • Keep your hands lightly damp when shaping the dumplings so the dough doesn't stick to your fingers.
  • Let the glaze reduce just enough to coat the back of a spoon before removing from heat.
  • If the dough feels too dry, add a teaspoon of warm water and knead gently until it comes together.
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