Imported from TikTok
Potato Mochi
Soft, chewy potato dough filled with mozzarella and pan-fried until golden and crisp. The finished potato mochi is crispy on the outside and soft on the inside.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1 potato (Boiled until fork-tender; the recipe specifies the quantities below for every 1 potato.)
- 1.5 tbsp potato starch (Per potato)
- 1 tbsp milk (Per potato)
- salt (To taste)
- black pepper (To taste)
- mozzarella cheese (Amount not specified; used as the filling)
Steps
- 1
Boil the potato until you can pierce it easily with a fork.
- 2
Mash the boiled potato until smooth.
- 3
For every potato, add 1.5 tablespoons potato starch and 1 tablespoon milk.
- 4
Mix the potato, potato starch, and milk together until they form a dough.
- 5
Season the dough with salt and pepper to taste.
- 6
Mix again to distribute the seasoning.
- 7
Knead the dough until it becomes smooth.
- 8
Flatten the dough and add mozzarella cheese to the center.
- 9
Fold the dough over the cheese to enclose it, following the folding method shown in the video.
- 10
Pan-fry the filled dough until golden and crisp.
- 11
Serve when the outside is crispy and the inside is soft.
Notes
The source does not specify the potato variety, the amount of mozzarella, the amount or type of pan-frying fat, the number of pieces, or the pan-frying temperature and duration. Scale the potato starch and milk at 1.5 tablespoons and 1 tablespoon per potato, respectively. Nutrition is estimated for one medium potato and the explicitly quantified starch and milk; unspecified mozzarella and frying fat are excluded.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →