Description
Potato Mochi is a delightful fusion snack made from mashed potatoes mixed with potato starch and filled with gooey melted cheese. Pan-fried to a crispy golden brown, these mochi bites offer a satisfying exterior with a soft, cheesy center. Served with a sweet and savory soy-based dipping sauce, this recipe is perfect for a comforting appetizer or snack.
Ingredients
Scale
Potato Mochi
- 2-3 large potatoes (about 500g peeled and chopped)
- 4 tablespoons potato starch
- 1/4 teaspoon salt
- Cheese (such as mozzarella, quantity as desired for filling)
- 2 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons brown sugar
- 20g unsalted butter
Dipping Sauce
Instructions
- Boil the Potatoes: Fill a pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Cook Potatoes Until Tender: Add the peeled and chopped potatoes to the boiling water. Boil them until they become fork-tender, which should take about 15-20 minutes depending on potato size.
- Drain and Mash: Drain the cooked potatoes thoroughly and transfer them to a large bowl. Mash the potatoes until smooth with no lumps remaining.
- Mix in Starch and Salt: Add 4 tablespoons of potato starch and 1/4 teaspoon of salt to the mashed potatoes. Mix well until the starch is fully incorporated, creating a pliable dough.
- Divide Dough: Portion the mixture into 6 to 8 equal pieces. The number of pieces determines the final size of each mochi; fewer pieces create larger mochi, more pieces make smaller ones.
- Shape and Fill: Take one piece and flatten it in your hands. Place some cheese in the center, then carefully fold and mold the potato dough around the cheese, making sure it is completely sealed and shaped into a rounded circle.
- Repeat Assembly: Continue shaping and filling all pieces of potato dough in the same manner until all are prepared.
- Heat Pan: Place a large pan over medium heat and add a small amount of oil. Let the oil heat until shimmering but not smoking.
- Pan-Fry Mochi: Add the potato mochi to the pan and cook for several minutes on each side, until both sides are golden brown and crispy.
- Make Dipping Sauce (Optional): In a small saucepan, combine soy sauce, water, brown sugar, and butter over medium heat. Stir until sugar dissolves and butter melts, creating a smooth, flavorful dipping sauce to accompany the mochi.
- Serve: Plate the crispy potato mochi and serve warm with the dipping sauce on the side for dunking.
Notes
- Ensure potatoes are mashed well for smooth, even dough consistency.
- Seal the cheese completely inside the mochi to prevent leakage during frying.
- You can use other cheeses like cheddar or gouda depending on your flavor preference.
- Use a non-stick pan or lightly oil the pan to prevent sticking.
- The dipping sauce balances sweetness and saltiness; adjust sugar or soy sauce to taste.
- Potato starch is crucial for structure; do not substitute with regular flour.
