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Chīzu imomochi (potato cheese dumpling)
- Tim Anderson
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Makes 8
Easy
Prep: 15 mins
Cook: 20 mins
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This type of mochi uses mashed potato and starch in place of glutinous rice. Best eaten warm, glazed in sticky soy honey
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Try Tim Anderson's chīzu imomochi (potato cheese dumpling), then try curd cheese and semolina dumplings with bilberry jam, ricotta dumplings, petits pois à la francais, or green cannellini minestrone with ricotta dumplings. Also check out more Japanese recipes such as our onigiri, Zaru soba and mochi
and mochi.
In potato-packed Hokkaido, there is a type of mochi that uses mashed potato and starch in place of glutinous rice. They are aptly called imomochi – potato mochi. The basic version is quite plain but I have seen many variations on them including cheese, honey, soy sauce and butter. This recipe uses all of the above.
Recipes extracted from Hokkaido by Tim Anderson (£28, Hardie Grant). Photographs: © Laura Edwards. Recipes are sent by the publisher and not retested by us.
Chīzu imomochi (potato cheese dumpling) recipe
Ingredients
Nutrition
-
80g mozzarella or 4 Babybels
-
400g peeled potatoes
-
4 tbsp potato starch or cornflour
-
100ml milk
-
2 tbsp vegetable oil
plus a little extra for your hands
-
20g butter
cut into 4-5 pieces
-
2 tbsp honey
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3 tbsp shōyu or soy sauce
Nutrition: per serving
- kcal325
- fat15.5g
- saturates6.4g
- carbs36.9g
- sugars11.1g
- fibre2.4g
- protein8.1g
- salt2.2g
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Method
-
step 1
Cut the cheese into eight slices, about 2.5cm wide and 5mm thick – Babybels are perfect for this, just cut them in half across the middle to make two thin circles. Cut the potatoes into 2.5cm chunks, put in a microwave-safe bowl and cover with clingfilm and microwave on full power for 5-6 mins or until soft. Mash the potatoes along with the starch, milk and ¼ tsp of salt until smooth – the mixture should be fairly dry and clay-like.
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step 2
Divide the mixture into eight portions, rub your hands with a little oil and shape each piece into a ball. Flatten each ball and put a piece of cheese into the centre, then wrap the dough around the cheese to enclose it. Heat the oil in a non-stick pan over a medium-high heat and fry the dumplings for 4 mins on each side until browned.
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step 3
Blot any excess oil from the pan with kitchen paper then reduce the heat to low and drop in the butter in small pieces all around the pan. Drizzle over the honey and soy, and keep cooking for a few minutes until it forms a sticky glaze, gently turning the dumplings a few times to coat them. Remove from the heat and leave to cool for a few minutes before serving.
More Japanese-inspired recipes.
Authors
Tim Anderson
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