Chewy potato mochi stuffed with cheese, pan-fried golden, and coated in sweet-savory soy-honey glaze.
# What You Need:
→ For the Dumplings
01 - 14 oz russet potatoes, peeled and chopped
02 - ½ cup potato starch or cornstarch
03 - 1 tablespoon unsalted butter
04 - ½ teaspoon salt
05 - 3 oz mozzarella cheese, cut into 8 cubes
→ For the Soy-Honey Glaze
06 - 2 tablespoons soy sauce
07 - 1½ tablespoons honey
08 - 1 tablespoon mirin
09 - 1 teaspoon rice vinegar
→ For Frying
10 - 1 tablespoon neutral oil such as canola or vegetable
# Step-by-step guide:
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 and mash until smooth. While still warm, add butter and salt, mixing thoroughly.
03 - Add potato starch to the mashed potatoes and knead until a soft, slightly sticky dough forms. Add additional starch as needed if the mixture is too sticky.
04 - Divide the dough into 8 equal portions. Flatten each portion 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 the dumplings and cook, turning occasionally, until all sides are golden brown, approximately 6 to 8 minutes.
06 - In a small bowl, combine soy sauce, honey, mirin, and rice vinegar. Pour the glaze into the skillet with the dumplings. Toss gently to coat and cook for 1 to 2 minutes until the sauce thickens and coats the dumplings.
07 - Serve warm, optionally garnished with sliced scallions or toasted sesame seeds.
