Hokkaido Potato Cheese Dumplings (Chīzu Imomochi)

Although potatoes are not a traditional Japanese crop, they are one of numerous fruits and vegetables introduced to Hokkaido during the late 19th century. These mochi (dumplings) use mashed potato and potato starch in place of the more commonly used glutinous rice used for classic mochi across Japan. They also feature a filling of cheese, another food product in which Hokkaido excels since the introduction of European and American dairy farming and cheese-making techniques.

The recipe makes 8 mochi, but as these are dense and filling, Tim suggests this will serve 3-4 people. Pete and I are greedy, and demolished four each for a weekday lunch. Talk about hitting all my comfort food markers!

Find out more about Hokkaido by Tim Anderson in my full cookbook review.

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Hokkaido Potato Cheese Dumplings (Chīzu Imomochi)

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.

Servings 8 mochi (about 3-4 servings)

Author Tim Anderson

Ingredients

• 80 g (2¾ oz) mozzarella or similar mild melty cheese, or 4 Babybels (see method)
• 400 g (14 oz )potatoes (peeled weight)
• 4 tbsp potato starch or cornflour (cornstarch)
• 100 ml (3½ fl oz/scant ½ cup) milk
• ¼ tsp salt
• 2 tbsp vegetable oil, plus a little more, for greasing your hands
• 20 g (¾ oz) butter, divided into 4 or 5 little pieces
• 2 tbsp honey
• 3 tbsp shōyu (soy sauce)

Instructions

• Cut the cheese into eight little slices, about 2.5 cm (1 in) wide and 5 mm (¼ in) thick – Babybels are perfect for this; just cut them in half across the middle to make two thin circles. Cut the potatoes into 2.5 cm (1 in) chunks, place in a microwave-safe bowl and cover with cling film (plastic wrap) and microwave on full power (800W) for 5–6 minutes until soft. (You can boil them as well, but make sure they don’t become waterlogged.) Mash the potatoes along with the starch, milk and salt until smooth – the mixture should be fairly dry and clay-like.
• Divide the mixture into eight equal portions, rub your hands with a little bit of vegetable oil, and shape each piece of dough into a ball. Flatten each ball and place
• a piece of cheese into the centre, then wrap the potato 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 about 4 minutes on each side until browned. Blot any excess oil from the pan with paper towel, then reduce the heat on the pan to low and drop in the butter
• in small pieces all around the pan. Drizzle over the honey and soy sauce and keep cooking for a few minutes until it forms a sticky glaze, gently turning the dumplings a few times to coat them evenly. Remove from the heat and leave to cool for a few minutes before serving.

These cheesy potato treats are fairly quick and easy to make and are a snack best enjoyed hot so that the cheese is still melty and soft inside.

Find more Japanese recipes and content, here.

We also have more recipes making good use of a microwave.

Kavey Eats received a review copy of Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson from publishers Hardie Grant. Book photography by Laura Edwards. Home cooking photos by Kavita Favelle.