| 1 |
Warm a medium pan with 1 cup of the boiling water. In a small bowl, blend the potato flour with 1 cup of warm water (mix some of the boiling water with part of the cold water; the water must not be too hot, or it will cook the starch) to form a creamy mixture. |
| 2 |
Empty the water from the warmed pan. Pour the potato flakes into the pan and add the remaining boiling water, enough to cover the flakes fully. Do not stir. |
| 3 |
Using a wooden spoon, stir the potato flour mixture in the bowl and quickly add it to the potato flakes. Speed is of the essence here, as is dexterity! Vigorously stir the 2 mixtures together, pulling the dough in from the center against the inside of the saucepan with one hand and gripping the pan firmly with the other. |
| 4 |
When the dough is firm, elastic, and smooth, moisten a small bowl with cold water and scoop the dough into this bowl, either as one large ball or individual balls, and serve. |
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