Save My neighbor's kitchen window was cracked open one rainy afternoon, and the smell of caramelized soy and butter drifted straight into mine. I knocked, curious, and she handed me one of these golden, sticky rounds still hot from the pan. The outside was crisp and sweet, the inside impossibly soft, and then came the cheese—molten, stretching between bites. I went home and made them that same night.
I started making these for my kids after school, and they'd hover by the stove waiting for the glaze to hit the pan. The sizzle, the smell, the way their faces lit up when they bit into the cheese—it became our Friday tradition. Now they ask for imomochi instead of fries, and I'm not complaining.
Ingredients
- Russet potatoes: Their high starch content makes the dough tender and cohesive without falling apart, so don't swap for waxy varieties.
- Potato starch: This is what gives imomochi its signature chew, though cornstarch works in a pinch with a slightly softer bite.
- Unsalted butter: Adds richness and helps the dough stay pliable while you shape it.
- Salt: Balances the sweetness of the glaze and brings out the potato flavor.
- Mozzarella cheese: Melts beautifully and stretches without being greasy, but cheddar or gouda add deeper flavor if you prefer.
- Soy sauce: The salty backbone of the glaze, use low-sodium if you want more control over saltiness.
- Honey: Caramelizes quickly and clings to the dumplings, giving them that glossy finish.
- Mirin: Adds subtle sweetness and a hint of rice wine depth that rounds out the glaze.
- Rice vinegar: A tiny splash cuts through the richness and keeps the glaze from being cloying.
- Neutral oil: For frying without competing flavors, canola or vegetable oil work perfectly.
Instructions
- Boil the potatoes:
- Drop the peeled, chopped potatoes into salted boiling water and cook until a fork slides through with no resistance, about 12 to 15 minutes. Drain them well so no water dilutes the dough.
- Mash and season:
- While still steaming hot, mash the potatoes until completely smooth with no lumps. Stir in butter and salt until melted and evenly mixed.
- Form the dough:
- Add the potato starch and knead gently until a soft, slightly sticky dough comes together. If it clings to your hands too much, sprinkle in a bit more starch.
- Shape and fill:
- Divide the dough into 8 equal pieces, flatten each into a disc, tuck a cheese cube in the center, and pinch the edges to seal completely. Roll gently into a ball.
- Pan-fry the dumplings:
- Heat oil in a nonstick skillet over medium heat, add the dumplings, and turn them every couple minutes until all sides are golden and crisp, about 6 to 8 minutes total. Don't rush this part or they won't develop that crust.
- Glaze and finish:
- Mix soy sauce, honey, mirin, and rice vinegar in a small bowl, pour it into the skillet, and toss the dumplings gently to coat. Let it bubble and thicken for 1 to 2 minutes until the sauce clings like syrup.
- Serve warm:
- Transfer to a plate and garnish with sliced scallions or toasted sesame seeds if you like. Eat them while the cheese is still molten.
Save The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant. I laughed and said no, just potatoes and a little patience. They disappeared faster than anything else on the table, and I went home with an empty plate and three requests for the recipe.
Choosing Your Cheese
Mozzarella is classic because it melts smoothly and doesn't overpower the delicate potato, but I've used sharp cheddar when I wanted a bolder bite. Gouda brings a creamy sweetness that pairs beautifully with the soy-honey glaze. Just avoid anything too dry or crumbly, or you'll lose that molten center.
Make-Ahead and Storage
You can shape the dumplings, cover them tightly, and refrigerate for up to a day before frying. They also freeze well on a tray, then transfer to a bag and fry straight from frozen, adding a couple extra minutes to the cook time. Leftovers reheat in a hot skillet with a splash of water to steam them back to life.
Serving Suggestions
These are perfect on their own as a snack, but I love them alongside a crisp cabbage slaw or a bowl of miso soup for a light meal. They're also great as an appetizer before ramen or donburi. If you're feeding a crowd, double the batch because they vanish fast.
- Drizzle with extra glaze and sprinkle with sesame seeds for a restaurant feel
- Serve with a side of pickled ginger or daikon to cut the richness
- Pair with cold beer or hot green tea depending on the mood
Save These little golden rounds have become my go-to when I want something comforting without much fuss. They're proof that the best recipes don't need rare ingredients, just a little care and good timing.
Recipe FAQs
- → Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well and add a subtle sweetness. You may need to adjust the starch amount slightly as sweet potatoes have different moisture content.
- → What's the best cheese for imomochi?
Mozzarella is traditional for its excellent melt and mild flavor, but cheddar, gouda, or even cream cheese create delicious variations with different taste profiles.
- → Can I make these ahead of time?
Absolutely. Form the dumplings and refrigerate for up to 24 hours before frying, or freeze them for up to 1 month. Cook from frozen, adding a few extra minutes.
- → Why is my dough too sticky to work with?
Add potato starch gradually, one tablespoon at a time, until the dough is pliable but slightly tacky. Too much moisture from the potatoes may require extra starch.
- → How do I prevent the cheese from leaking out?
Ensure the dough completely seals around the cheese with no gaps. Pinch edges firmly and roll gently. Avoid overheating the pan, which can cause rapid cheese melt.
- → Can I bake these instead of pan-frying?
Yes, brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. The texture will be less crispy but still delicious when brushed with the glaze.